Meat · Cut · Short entry
Semelle
A fairly lean, short-fibred and rather firm piece of the gîte à la noix. Interbev suggests it for rosbif, for carpaccio, and larded for braising.
What it is and how it is used
Interbev lists the semelle as one of the pieces of the gîte à la noix, with the rond de gîte and the nerveux. It describes the meat as fairly lean, short-fibred and rather firm, suited to rosbif and, ideally larded, to braising. It is also one of the two pieces Interbev recommends for carpaccio, with the rond de gîte.
In the UNECE trade standard the word is wider: semelle entière is the whole silverside and semelle sans nerveux the silverside without its heel muscle.
How it connects
Cut
- part of Gîte à la noix (silverside)
- compare Silverside (UK)
- compare Round (US)
