AtlasMas
Pear steak
tenderness
flavour distinctiveness
For raw preparation
For frying
For braising
For cooking
For grilling and spit-roasting
For ground meat
For roastingPear steak (la poire) is derived from a small pear-shaped muscle hidden on the side of the top cap. This very tender and lean meat is suitable for steak tartare and steak dishes, though of course it can also be braised and roasted whole. There are only two small pieces in the whole body of a cow and French butchers consider pear steak to be one of the “secret” cuts of meat.
Pear steak
