AtlasMas
Spider steak
fattiness
flavour distinctiveness
tenderness
For frying
For braising
For grilling and spit-roastingSpider steak (araignée) resembles a spider’s web thanks particularly to its connective-tissue fibres. It is lightly marbled with fat and is suitable for slow braising and slow pan frying. A skilled griller will prepare it as a very interesting steak.
Spider steak
