Macreuse à pot-au-feu

The slow-cook companion to macreuse à bifteck — same general shoulder muscle group, but the portions with more connective tissue and gelatinous character that reward long simmering. The classic *pot-au-feu* cut: tied with butcher's twine, simmered for hours with marrow bones, leeks, carrots, turnips, and a clove-studded onion until falling-apart tender. Also goes into *bourguignon*, *daube provençale*, *hachis Parmentier*, and *bœuf en daube*. The CAP boucher tradition keeps it distinct from macreuse à bifteck because the cooking destination determines how the butcher cuts it from the carcass: long fibres preserved for pot-au-feu, short fibres separated for the bifteck cut.