Jumeau à bifteck (chuck tender)

The UNECE standard pairs jumeau à bifteck with its item 2310, chuck tender, a conical muscle lying against the blade bone on the cranial side of the blade ridge. The American IMPS item 116B, also chuck tender, names it as the M. supraspinatus, lying dorsal to the ridge of the blade bone. On Interbev's chart the jumeau à bifteck sits in the upper shoulder between the paleron and the collier.

Interbev describes it as "a long muscle with short fibres, to grill or pan-fry". Sear it to caramelise the surface and cook 1 to 3 minutes a side depending on thickness. It is also sold as thick pavés, plain or with a pepper or Roquefort sauce; allow about 150 g a head and keep it no more than 1 to 2 days in the refrigerator.