Meat · Cut · Short entry
Poire
A small, round, fleshy muscle of the inner thigh, shaped like a pear and weighing 500 to 600 g. Short-fibred and very tender, it is cut into steaks or a small roast and is best eaten rare.
Where it lies
Interbev describes the poire as a small, round, fleshy muscle shaped like a pear, weighing 500 to 600 g, and one of the six muscles of the tende de tranche. The Québec terminology office places two small muscle masses on the deep face of the tende de tranche: the grosse poire, also called rond de tende, and the poire, also called boule de tende.
Cooking
Steaks need 1 to 3 minutes a side; as a small roast Interbev gives 12 to 15 minutes per livre (500 g). It is best rare and also suits fondue and stir-fried dishes. Interbev groups it with the merlan and the araignée as morceaux du boucher, pieces butchers traditionally reserved for those who asked for them.
How it connects
Cut
- part of Tende de tranche (topside)
- related Merlan
- compare Topside (UK)
- compare Round (US)
