Pear (butchery): In butchery, the “pear” is a small muscle from the thigh of the beef that is part of the topside.
Round in shape, the pear belongs, along with the whiting and the spider, to the "butcher's pieces" reserved for steak.
It weighs about 600 grams for a thigh of 180 kg.
See Tende-de-tranche.
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