$ · turning steaks, chops, ribs, and vegetables
Turn meat on a hot grill without singeing your hand
Moving food on a hot grill while keeping hands farther from the heat.
OXO Good Grips 16-Inch Locking Tongs
Merlan is commonly used as-is in English; the closest equivalent depends on the butchery tradition.
AI-generated editorial reference image
This is an AI illustration, not a real photo of Merlan. Have a real one?
A phone photo of the raw cut at the counter or on your board is perfect. We'll put your name under it.
The third *morceau du boucher* on the round — a long, flat, tender muscle named for its resemblance to the fish *merlan* (whiting). Weighs 800g–1kg per side; produces 6–8 thin steak-cuts. Like poire and araignée, it was historically reserved by butchers for themselves and connoisseurs because separating it from the surrounding muscles requires patient detail work. Soft fibres, very tender, ideal for quick pan-frying or grilling. Best cooked rare or medium-rare; cut into thin slices against the grain. The trio of poire / merlan / araignée is one of French butchery's strongest cultural-identity threads — together they encapsulate the boucher's-art tradition of fine-grain muscle separation.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇫🇷France | Merlanprimary | One of the three boucher's secret cuts on the round (with poire and araignée). Long, flat, tender; named for the fish whiting. ~800g–1kg per side. |
Does your butcher call it something else?
What to ask for
Shopping outside the tradition Merlan comes from?
Select a primal to see its cuts
Classic recipe
Get this cut right
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear
Want one useful cut guide each week?
Every Thursday: one cut like Merlan, its names around the world, the best substitute, one dish, and one useful tool.
Free. No password. Unsubscribe anytime.
