🇫🇷 France · Close substitute
Macreuse à bifteck
Beef chuck roast — same primal as macreuse
Macreuse à pot-au-feu is the traditional name in France. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
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Order one of these
Substitutes for Macreuse à pot-au-feu that can be delivered rather than hunted down at a counter.
🇫🇷 France · Approximate
Paleron
Beef chuck roast (paleron)
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France
Macreuse à bifteckclose substitute
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.
Paleronapproximate
Adjacent shoulder muscle; both are French-tradition slow-cook chuck cuts with rich gelatinous character after long simmering.