Meat · Cut · Short entry
Nerveux de gîte à la noix (gousse d'ail)
The heel muscle at the lower end of the outer thigh, shaped like a garlic clove, hence its other name, gousse d'ail. Its thick part, about 3 cm, gives short-fibred steaks and fondue meat.
The muscle
The UNECE standard gives nerveux de gîte noix as the French name of its item 2364, heel muscle, prepared from the silverside by separation from the M. gluteobiceps. It consists of the M. gastrocnemius and the M. flexor superficialis, both retained. In American cutting it is the heel of the outside round (IMPS 171F).
Buying and cooking
Interbev calls it the gousse d'ail for its garlic-clove shape and describes it as short-fibred. Its thick part, about 3 cm, gives chops, steaks or fondue meat, and Interbev's buying advice is to ask for that thick part for steak or fondue. Its second part also yields steaks. Between the two lies the galinette.
How it connects
Cut
- part of Gîte à la noix (silverside)
- related Galinette
- compare Silverside (UK)
- compare Round (US)
