The macreuse à pot-au-feu in French butchery refers to a cut from the back of cow's front leg, located below the chuck. This cut is flavorful but tends to be tough, so it benefits from the long, slow cooking methods that break down the connective tissues and tenderize the meat, such as stewing or braising. The name macreuse à pot-au-feu suggests that it's typically used in a pot-au-feu, a traditional French stew that involves slow-cooking various cuts of meat and vegetables in a broth.