Spider steak — a small, web-shaped muscle (about 200–300 grams per beast) lying on the inside of the hip socket, named for the spider-leg pattern its connective tissue traces across the surface. Despite its hidden, well-worked location it is surprisingly tender, with deep beefy flavour. A classic French boucher's secret cut, almost never sold in supermarkets but prized in Parisian bistros. Typically pan-seared rare and served with shallots or a marrow butter.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Spider steak | The English translation; not commonly sold under any name in US butchery. |
| 🇬🇧United Kingdom | Spider steak | |
| 🇲🇽Mexico | Araña | |
| 🇦🇷Argentina | Araña | |
| 🇫🇷France | Araignéeprimary | A classic boucher's reserve cut; rarely available except by request. |
| 🇪🇸Spain | Araña | |
| 🇵🇹Portugal | Aranha | |
| 🇧🇷Brazil | Aranha | |
| 🇮🇹Italy | Ragno | Italian translation; the cut is rarely separated in Italian butchery — usually grouped into the noce or fesa. |
| 🇩🇪Germany | Spinnenfleisch | Direct translation; sometimes labelled 'Pfaffenstück' or sold simply as 'Hüfte' in German butchery. |
Source this cut
Equipment
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.