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stewed or braised
A patrol will be on duty until 4:10 a
Shoulder fillet is also a steak worth discovering
Let rest for 5 minutes before serving
from summer evenings to the chilly cottage in winter
Ronde / Tartare À partager stewed or braisedLocated at the rearmost part, the round is subdivided into three sections: the eye, the inside, and the outside. These pieces are more or less tender and less flavorful. They are ideal for tartares due to their dense consistency and very mild flavor. Otherwise, this cut is ideal for making delicious jerky.
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