🇫🇷 France · Approximate
Paleron
Beef chuck roast (paleron)
Macreuse à bifteck is the traditional name in France. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
Substitutes for Macreuse à bifteck that can be delivered rather than hunted down at a counter.
🇫🇷 France · Approximate
Beef chuck roast (paleron)
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.
Two French-butchery subdivisions of the same anatomical chuck region — same muscle group, but butchered out for different cooking destinations. À bifteck for quick cooking, à pot-au-feu for slow simmering. The distinction is in the butchering, not in any anatomical separation.
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.