Merlan 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.
Third member of the *morceaux du boucher* trio — all three (poire / merlan / araignée) are French-butchery boucher's-secret cuts traditionally kept by the butcher.
Companion *morceau du boucher* — both small premium muscles on the round, both historically reserved by French butchers, both quick-cook tender cuts.
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