Beurre Cuisinier is a commercial-use butter made for professional chefs and pastry cooks by the food industry.
Beurre Cuisinier may be made from either pasteurized or unpasteurized milk. All water is removed from the milk, but not quite all milk solids, leaving a butterfat content between 96% to 99%. The removal of the water is done by physical methods, not through chemicals. The resulting butter is salted.
In Luxembourg, however, “Beurre Cuisinier” means something different. Luxembourg puts butter into two categories, one called “creamery butter” and the other which it calls “beurre de cuisine” (aka Beurre Cuisinier, aka “kitchen butter.”) Creamery butter is the best quality; “beurre de cuisine” is butter which has been refused classification as “creamery butter” because there is too much water in it causing water droplets to form on the surface, or because the texture is crumbly, or because the butter no longer tastes or smells completely fresh.
“Beurre Cuisinier” means “butter for cooking.”