Meat · Cut · Short entry
Macreuse à bifteck (boule de macreuse)
The steak part of the macreuse, the thick muscle mass behind the shoulder joint, mostly the triceps. Dark red, fairly lean and split in two by a central sinew, it is cut into steaks, roasting slices and skewers.
The muscle
Interbev gives noix and boule de macreuse as other names for the macreuse à bifteck. The UNECE standard pairs boule de macreuse with its item 2302, blade bolar, prepared from the blade by removing the M. infraspinatus and M. trapezius, and made up largely of the triceps group. In American cutting the triceps brachii is the core of the shoulder clod, sold as the arm roast or "clod heart" (IMPS 114E).
Cooking
Interbev describes dark red, fairly lean meat divided in two by a central nerve. It is cut into steaks, slices for roasting, or cubes for skewers, and can also be minced. Sear it and cook 1 to 3 minutes a side; bring it to room temperature first and rest it under foil afterwards. Regional names for the macreuse include caprain in Bordeaux, gros d'épaule in Agen, grotton d'épaule in Lyon and rose d'épaule in Saint-Étienne.
How it connects
Cut
- part of Macreuse (shoulder clod)
- related Macreuse à pot-au-feu
- compare Chuck (US)
