Macreuse à pot-au-feu is the traditional name in France. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
Adjacent shoulder muscle; both are French-tradition slow-cook chuck cuts with rich gelatinous character after long simmering.
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