Meat · Cut · Short entry
Plat de tranche
One of the three pieces Interbev sells from the large muscle block of the thigh it shows next to the tende de tranche, with the rond de tranche and the mouvant. It is cut into steaks and seared quickly.
Buying and cooking
Interbev describes plat de tranche, rond de tranche and mouvant together as a large piece of the thigh. The UNECE standard gives tranche grasse as the French name of its knuckle (item 2070), whose major muscles are the M. rectus femoris and the vastus muscles; the sources opened do not say which of these muscles each French piece is.
Plat de tranche is cut into steaks and pan-fried or grilled 1 to 3 minutes a side, depending on thickness. Interbev stresses a hard sear to caramelise the surface.
How it connects
Cut
- part of Tranche grasse (plat de tranche, rond de tranche, mouvant)
- related Rond de tranche
- compare Thick flank (UK)
- compare Round (US)
