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Stewing steak


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Look for packs marked 2nd or 3rd category. It means they're meant for long slow cooking. Anything marked Bourguignon or Pot-au-feu will include the following cuts, but they can also be bought individually:

  • La bavette de Flanchet ou à pot-au-feu
  • Le gîte noix
  • Le rond de gîte
  • L’aiguillette baronne 

  • La surlonge
  • Le jumeau à steaks
  • Le jumeau à pot-au-feu
  • Le paleron
  • La macreuse à steak
  • La macreuse à pot-au-feu
  • Le plat-de-côtes
  • La charolaise
  • La griffe Le flancher
  • La veine
  • Le gîte-gîte ou jarret

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