Meat · Cut · Short entry
Macreuse (shoulder clod)
Shoulder muscles behind and below the paleron. 'Macreuse à pot-au-feu' is for braising; 'macreuse à bifteck' can be sliced for quick cooking.
How it connects
Cut
- compare Chuck (US)
- compare Chuck & blade (UK)
- compare Neck & clod (UK)
- part of Macreuse à bifteck (boule de macreuse)
- part of Macreuse à pot-au-feu
- related Dessus de palette (blade undercut)
- similar Paleron (shoulder blade)
Recipe
- used in Bœuf bourguignon
