Tende de tranche

Tende de tranche in French butchery is a cut of beef that comes from the round primal, specifically the inside round or top round in American butchery. This cut is located at the upper rear leg of the cow. The tende de tranche is a lean cut of beef and is relatively tender compared to the other parts of the round, hence the name "tende" which comes from the French word "tendre" meaning tender. Given its lean nature, it's best when cooked with moist heat methods like braising or slow cooking to keep it from drying out. However, it can also be cut into thin slices for quick cooking methods like grilling or sautéing, or it can be used to make roast beef. It's a versatile cut often used in a variety of dishes.