What is the difference between French and British cuts of beef? What is the difference between French and British cuts of beef? 

I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak?

Here is a picture of British beef cuts.
The simplest way to see the difference is to compare the cut diagrams:

British



French



Images courtesy of Wikipedia - Cut of Beef

The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.