Poire is a small, pear-shaped muscle from the inside of the beef leg, identified in French butchery. It is relatively tender compared with many other round muscles and is prized in France as a small steak for quick cooking. The name means “pear,” referring to the muscle’s shape. There is no universally accepted one-to-one retail name for it in every English-speaking market.
Poire is separated from the inside round during detailed fabrication. It is a small muscle with limited yield per carcass, so it is not commonly found as a standard supermarket cut. Its grain and shape should be identified before portioning. Trim the surface membrane carefully while retaining as much usable muscle as possible.
Poire is generally suited to quick pan-searing or grilling because it is relatively tender. Dry the surface, season and cook over controlled high heat, then rest briefly. Slice across the grain where needed. The target internal temperature and service style must follow the operation’s food-safety standard; do not assume every non-intact or mechanically handled portion is suitable for rare service.
Example: sear a poire steak on a plancha and serve with shallot jus, herb butter or a simple salad.
Poire is distinct from merlan and araignée, which are other small French butcher’s cuts from different parts of the carcass. Their names and locations should not be treated as interchangeable.
Chef’s tip: when ordering outside France, request the exact muscle location or a supplier cut diagram. Do not substitute a generic inside-round steak without checking the tenderness, grain and portion specification.
Key distinction: Poire is a specific small muscle from the inside of the beef leg, not a generic name for any small steak.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
