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Macreuse à bifteckvsPetite tender

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both small premium chuck-area muscles. Petite tender (teres major) is the US/modern butcher cut, macreuse à bifteck is the French CAP-boucher equivalent in its anatomical zone.

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 …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Petite tender
Beef · Chuck

A small torpedo-shaped muscle from the shoulder, anatomically the *teres major*, that delivers tenderness rivalling the tenderloin at a fraction of the price. Only two are…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryMacreuse à bifteckPetite tender
🇺🇸United States—Petite tender
🇬🇧United Kingdom—Shoulder tender
🇫🇷FranceMacreuse à bifteck—

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