CarneAtlas

Macreuse à bifteckvsMacreuse à pot-au-feu

beef · Close equivalent

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.

Translation takeaway

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.

Open Macreuse à bifteckOpen Macreuse à pot-au-feuSee substitutes
Macreuse à bifteck
Beef · Chuck

A chuck-area subdivision of French butchery — dark-red, fairly lean, fine-grained meat from the front shoulder, separated by a central nerve into two halves. Sometimes also called …

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Chuck steak (macreuse à bifteck)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Macreuse à pot-au-feu
Beef · Chuck

The slow-cook companion to macreuse à bifteck — same general shoulder muscle group, but the portions with more connective tissue and gelatinous character that reward long…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Macreuse à bifteck and Macreuse à pot-au-feu together in your notebook.

Names by country

CountryMacreuse à bifteckMacreuse à pot-au-feu
🇫🇷FranceMacreuse à bifteckMacreuse à pot-au-feu

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