Tendron

Tendron in French butchery refers to a cut from the rib section of the cow, particularly the part of the rib section that is close to the belly or the lower rib area. This cut corresponds in part with the plate or short plate, which includes short ribs and skirt steak. The tendron often contains cartilage and is surrounded by layers of fat and meat. This cut is best suited for slow cooking methods such as braising or stewing, which allow the collagen in the connective tissue to break down over time and result in tender meat. When cooked properly, the tendron can be very flavorful and succulent.