CarneAtlas

Macreuse à bifteckvsPetite tender

beef · Approximate equivalent

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.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open Macreuse à bifteckOpen Petite tenderSee 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
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
Keep Macreuse à bifteck and Petite tender together in your notebook.

Names by country

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

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