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.

Similar cuts

Paleronapproximate

Sister chuck cut — paleron is the larger flat-muscle joint with a central nerve, macreuse à bifteck is the more compact ball-shaped portion. Both are from the same shoulder region but distinct French-butchery subdivisions.

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Petite tenderapproximate

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.

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Paleron

Flat iron steak

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Beef neck

Matambre

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Cupim

Petite tender

Macreuse à pot-au-feu

Jumeau

Diezmillo

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