Macreuse à bifteckvsMacreuse à pot-au-feu

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.