Meat · Cut · Short entry
Tranche (talon de tranche)
The largest muscle of the tende de tranche, weighing 6 to 10 kg. Lean and short-fibred, it is where the butcher cuts the classic French rosbif, barded and tied.
The rosbif piece
Interbev names the tranche, also called talon de tranche, as one of the six muscles of the tende de tranche: a lean, short-fibred piece of 6 to 10 kg from which the butcher prepares rosbifs. For a rosbif, ask for it barded and tied. Interbev gives 12 to 15 minutes per livre (500 g) for a tende de tranche roast and allows about 200 g a head; the tende de tranche also suits carpaccio.
How it connects
Cut
- part of Tende de tranche (topside)
- compare Topside (UK)
- compare Round (US)
