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.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇫🇷France | Araignéeprimary | A classic boucher's reserve cut; rarely available except by request. |
Free Araignée reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
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Classic recipe
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