Macreuse à bifteck

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 *boule de macreuse* ("ball of macreuse") or *noix de macreuse* ("nut of macreuse") for its rounded shape. Distinct from *macreuse à pot-au-feu*, which is the same general muscle group but butchered out for slow cooking. The à-bifteck portion is for steaks and quick roasting (5-minute *steak haché* or pan-fried slices), while the à-pot-au-feu portion goes into the stewpot. The CAP boucher curriculum treats these as separate butcher's terms, though both come from the same anatomical region. Cook quickly to medium-rare; treat like flat iron or onglet.