These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Two French-butchery subdivisions of the same anatomical chuck region — same muscle group, but butchered out for different cooking destinations. À bifteck for quick cooking, à pot-au-feu for slow simmering. The distinction is in the butchering, not in any anatomical separation.
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
| Country | Macreuse à bifteck | Macreuse à pot-au-feu |
|---|---|---|
| 🇫🇷France | Macreuse à bifteck | Macreuse à pot-au-feu |
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