Food · Beef Cut / Shoulder Braising Cut

Paleron

Paleron · Beef shoulder blade / braising cut

Shoulder blade cut with connective tissue, excellent for braising, bourguignon, pot-au-feu and slow cooking.

Paleron is a shoulder blade cut with connective tissue, excellent for braising, bourguignon, pot-au-feu and slow cooking. One of the most useful French beef cuts: cheaper than steak, superb if cooked long enough.

Connected to

Part of

Bœuf / viande bovineWhy it matters: this helps users place Paleron inside the wider French food world without memorising categories.

Has example — from

Comprendre les découpes de bœuf françaisesWhy it matters: this helps users place Comprendre les découpes de bœuf françaises inside the wider French food world without memorising categories.