The cartilage end of the beef plate ribs — the section where the rib bones taper into cartilage near the breast. A cornerstone French braising cut, used in classic *blanquette* (with veal it's the canonical version), *bourguignon*, and slow-cooked *daubes*. The cartilage breaks down into rich, gelatinous textures over several hours of low-heat cooking. Sold by French butchers as a specific cut; Anglo-American butchery doesn't typically separate it from generic plate ribs.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇫🇷France | Tendron de bœufprimary | Specifically the cartilage-end of the plate ribs; classic *blanquette* and *bourguignon* cut. Veal version is *tendron de veau*. |
Free Tendron de bœuf reference card
Diagram, cooking notes, and 8 names on one printable page.
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Similar cuts
Classic recipe
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