Meat · Cut · Short entry
Dessous de tranche
One of the six muscles of the tende de tranche, of uneven thickness. Its flat part is rather firm and usually sold minced; its thick part is short-fibred and cut into steaks.
Buying and cooking
Interbev lists the dessous de tranche among the six muscles of the tende de tranche. Its thickness is uneven. The flat part is somewhat firm and generally goes for mince; the thickest part has short fibres and is cut into steaks. Interbev's buying tip is to ask for the thick part when you want a bifteck.
How it connects
Cut
- part of Tende de tranche (topside)
- compare Round (US)
