The secret of the butchers: these little-known cuts of beef to ask for to get the best quality/price ratio

Are you a self-confessed meat lover and think you know everything about different cuts of beef? Not so sure! Certainly, a rare steak or a tournedos cooked to perfection are very tasty, but other lesser-known pieces deserve close attention. Butcher’s word! Here are three little-known cuts of beef that will delight your taste buds.

No, whiting doesn’t just mean fish! It is also a piece made from beef. It is located in the animal’s thigh and is very delicate. To enjoy all its flavors, pan-fry or grill it, keeping it rare or just medium. Because overcooked, it would lose tenderness.

You can also cut it into strips that you quickly sauté in a wok, with small chopped vegetables, or prepare it on skewers.

This piece located in the thigh, under the whiting, is so named because the shape of its muscle fibers is reminiscent of a spider’s web. It is a sought-after piece: there is only one per thigh, hence its rarity on the stalls. It is no coincidence that the spider is nicknamed “the butcher’s piece”, which he reserves for his personal consumption! Its very slightly stringy texture is somewhat reminiscent of flank steak. Like whiting, spider crab is best eaten rare (in general, it is the preferred cooking method for meat lovers!)

To be sure you enjoy it, brown it well in a hot pan with a little butter and oil. Allow 2 to 3 minutes of cooking time, no more!

Also located in the animal’s thigh, the pear is best eaten pan-fried, keeping it rare. Use the same method as for the spider: start by “marking” the piece of meat in a hot greased pan to sear the surface and caramelize the juices. Allow 1 to 3 minutes on each side.

You can also ask your butcher to cut it into large cubes which you can serve as a fondue, accompanied by a béarnaise sauce, mustard or tartar sauce.

More generous than the spider pear, the pear can also be cooked in the oven or roasted. Allow 12 to 15 minutes of cooking per book, in a hot oven (around 200°C).

Last advice, these pieces must be well denervated and defatted before being cooked. Trust your butcher to take care of this delicate task!