Tendron de bœuf

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.