Macreuse à bifteck

Macreuse à bifteck in French butchery refers to a cut of beef taken from the upper portion of the rear leg of the cow, specifically from the top part of the bottom sirloin. The macreuse à bifteck cut is lean,full of flavor, but can be somewhat tough due to the muscle's exercise. Therefore, it benefits from slow, moist cooking methods like stewing or braising, which help to tenderize the meat. It can also be sliced thinly and used for steak, typically requiring a marinade or tenderizing treatment to help soften its texture.