Araignée is a small, tender beef muscle from the pelvic region, attached near the hip socket. Its name means “spider” in French, referring to the web-like pattern of connective tissue on the surface. It is a relatively rare butcher’s cut because each carcass yields only a small amount. In some English-language markets it is called spider steak or oyster steak, although names and exact identification can vary.
Araignée is separated carefully from the surrounding muscles during detailed butchery. It has a distinctive grain and a tender texture when correctly fabricated. Remove the tough surface membrane and trim excess connective tissue without cutting away too much of the small muscle.
Because the cut is small and relatively tender, it is usually cooked quickly by pan-searing or grilling. Dry the surface, season and cook over controlled high heat, then rest briefly. Slice across the grain where appropriate. The target internal temperature and service style must follow the operation’s food-safety standard; do not assume every mechanically handled or non-intact portion is suitable for rare service.
Example: sear araignée quickly on a plancha and serve with a simple jus, shallot dressing or seasonal garnish.
Araignée is a small muscle from the hip region. Hanger steak (onglet) and skirt steak (hampe) are different muscles from the diaphragm region. Their flavour and grain may be similarly pronounced, but they are not the same cut.
Chef’s tip: ask the butcher to identify the muscle and show the fabrication if the term is unfamiliar in your market. Because the yield is small, track portion weight and trim carefully.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
