Persillé (butcher's shop): "Persillé" is a piece of beef also called "piece trimmed" ", corresponding to the angular muscle of the shoulder.
The parsley has the shape of a flattened pavé; very tasty, it is used in steak or roast. It owes its nickname to the filaments of fat which infiltrate the meat and which appear in the form of very small white spots with rather irregular outlines.
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