These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Third member of the *morceaux du boucher* trio — all three (poire / merlan / araignée) are French-butchery boucher's-secret cuts traditionally kept by the butcher.
Araignée
Beef · Round
Spider steak — a small, web-shaped muscle (about 200–300 grams per beast) lying on the inside of the hip socket, named for the spider-leg pattern its connective tissue traces…
The third *morceau du boucher* on the round — a long, flat, tender muscle named for its resemblance to the fish *merlan* (whiting). Weighs 800g–1kg per side; produces 6–8 thin…