Chuck tender

Macreuse

What it is

French butchers split it in two and treat them as different products: macreuse à bifteck, lean and tender enough to grill, and macreuse à pot-au-feu, sinewy and destined for the pot. Asking for the wrong one is a common and expensive mistake.

In the kitchen

Say what you are cooking, not which cut you want. The butcher knows which half to hand you.

Goes with

Carrot Leek Turnip Bone marrow Bay leaf Black pepper Onion Celery

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