Hampe de bœuf

Hampe de bœuf in French butchery refers to the steak from plate primal, or the belly of the cow. This cut is long, flat, and prized for its flavor rather than tenderness. Hampe de bœuf is known for its robust flavor and somewhat tough texture.

The meat has a lot of connective tissue, which can make it tough if it's not cooked and sliced correctly. This cut is typically marinated to tenderize it before cooking. It's often quickly grilled or broiled over high heat and should not be cooked beyond medium to prevent it from becoming too tough.

Once cooked, it's important to slice it against the grain to ensure tenderness. This cut is often used in dishes like fajitas, stir-fries, or other recipes that call for flavorful, seared beef.