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*. |
Find Tendron de bœuf near you
Ask your butcher for Tendron de bœuf. It's most likely to be stocked by a good local butcher.
Find a good local butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
