Poire

A *morceau du boucher* — one of the three small premium muscles on the round historically reserved by French butchers for themselves and their best customers (alongside merlan and araignée). The poire ("pear") is a small pear-shaped, fleshy muscle on the inside of the rear leg, weighing 500–600g per animal — only one per side. Short fibres, fine grain, melt-in-the-mouth tender. Cooked rare or medium-rare in moderate heat (high heat would dry it out), it produces 4–6 perfect *steaks de poire* with a butter-soft texture. Difficult and time-consuming to detail from the carcass — which is exactly why it stayed off retail shelves for decades and into the butcher's own kitchen. Increasingly available at French specialty butchers and chef-driven menus.

Similar cuts

Merlanapproximate

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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Sirloin tipapproximate

Both round-area muscles, but anatomically distinct — sirloin tip is the front-knuckle quadriceps, poire is a smaller pear-shaped muscle on the inside thigh. Poire is the French-butchery boucher's secret, sirloin tip is the broader US/Anglo cut.

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Araignéeapproximate

Both *morceaux du boucher* — small premium muscles on the round, traditionally kept by French butchers. Araignée is the spider-shaped muscle on the rear thigh; poire is the pear-shaped muscle on the inside thigh. Different muscles, same cultural-identity category.

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More Round cuts

Topside

Eye of round

Rump steak

Araignée

Bresaola

Bottom round

Sirloin tip

Tortuguita

Merlan

All Round cuts →