Jarret arrière in French butchery refers to the rear shank of the cow. The rear shank is a lean, tough cut of beef, as it comes from a muscle that gets a lot of exercise. This cut is full of connective tissue, which can result in a very flavorful dish when cooked properly.

The rear shank is typically used in dishes that are cooked slowly over low heat, such as stews, soups, or braises. The slow cooking process allows the tough fibers in the meat to break down, and the connective tissue dissolves into a gelatin that adds richness and body to the dish.