The answer often vanishes before it hits the display tray.
Ask a skilled butcher what regulars request behind the counter and you’ll hear the same whisper. A small, tender muscle from the inside of the hind leg, sold in short supply, turns quick weekday cooking into something you remember. You rarely see it in the window. You need to ask for it by name: the poire.
What butchers mean by “poire” and why it matters
The poire is a compact, ultra-tender muscle taken from the inner thigh of the animal. Because it does little work, the fibres stay fine. A light thread of marbling keeps it juicy over high heat. The flavour sits between fillet and onglet. You get a soft bite without losing character.
Only a tiny amount exists: roughly 750 g per hind leg, which means about 1.5 kg per animal.
That scarcity explains why it sells out fast. Many shops divide it among regulars or keep it for bespoke orders. If you usually buy sirloin or ribeye, you’ll recognise the richness. If you prefer leaner steaks, you’ll appreciate the clean texture. It handles high heat very well and takes sauces without turning woolly.
Where it sits and how to ask for it
The poire sits on the protected, inner face of the hind leg. The position shields it from strain, so it stays velvety. Use the French name with your butcher; if the term doesn’t ring a bell, describe the location: inner thigh, small and pear-shaped, one of the so‑called “butcher’s cuts”.
Phone a day ahead. On busy weeks, pre-order for Friday or Saturday pickup to avoid disappointment.
What to say at the counter
- Please could I have the poire, the small, pear-shaped muscle from the inner thigh.
- Trimmed and ready to cook, with a neat, even thickness for pan or grill.
- For stir-frying or plancha: slice into fine, uniform strips across the grain.
- For fondue or skewers: cut into 2–3 cm cubes.
- For a mini roast: tie into a compact piece to keep the shape.
Fast cooking that keeps it tender
Think speed and control. High heat. Dry surface. Short sear. Rest briefly. Slice across the grain. A little butter at the end builds gloss and flavour without masking the meat.
Pan and grill method
Pat it dry and salt lightly 30 minutes in advance. Heat a heavy pan until it shimmers. Add a high‑smoke oil. Lay the meat away from you. Sear hard. Add a knob of butter and a crushed garlic clove at the end. Baste. Rest on a warm plate.
For a small tied piece, sear about 4 minutes on each face, rest 6 minutes under foil, then slice.
| Thickness | Doneness | Guide time per side | Core temperature | Notes |
|---|---|---|---|---|
| 2 cm steaks | rare | 1–1½ minutes | 50–52°C | Hard sear; quick rest 3 minutes |
| 2 cm steaks | medium rare | 2 minutes | 54–56°C | Butter baste in final 30 seconds |
| 3–4 cm piece (tied) | warm pink centre | 3–4 minutes on all sides | 56–58°C after rest | Finish with a brief covered rest |
| Stir-fry strips | blushing | 30–45 seconds | — | Work in batches; don’t crowd |
Ideas that go beyond steak night
Red wine and clarified butter, bistro-style
Turn the poire into a centrepiece with a classic approach: brown a 650–700 g tied piece in clarified butter with thyme and shallot. Sear it well on every face for about 4 minutes. Rest under cover for 6 minutes. Deglaze with a robust red, reduce with stock, and whisk in a small knob of cold butter. Chill the meat overnight if you like a firmer slice, then rewarm gently in the sauce before serving. This plan rewards patience: around 25 minutes of prep, 20 minutes at the stove, and a long cool rest gives sharp, clean slices and a glossy sauce.
Weeknight fast track
- Plancha or grill: 2 cm steaks, 90 seconds per side, finish with butter and cracked pepper.
- Fondue bourguignonne: 2–3 cm cubes, dry and chilled, dipped in 180°C oil for 45–60 seconds.
- Wok fry: thin slices, soy and black pepper, 30 seconds in smoking oil, then toss with spring onions.
- Mini roast: tie, sear all round, finish 6–8 minutes in a 200°C oven; rest before carving.
Why supply stays tight and what it means for price
The maths explains the scarcity. A 700 kg animal yields about 1.5 kg of poire in total. Shops often keep it for steak lovers who reserve it, or for mixed boxes. Expect a price that reflects the rarity and tenderness. In many independents, secondary premium cuts sit around £18–£28 per kg, with higher prices for rare breeds, long ageing or organic standards. Ask about breed, age at slaughter and maturation. Dry-aged beef gives a firmer bite and deeper savour; wet‑aged brings a softer texture and a brighter note.
Describe the location if the name doesn’t land. Inner thigh, small and pear-shaped, one per hind leg.
Practical tips that protect texture and flavour
- Bring to room temperature for 20–30 minutes before cooking for even heat.
- Salt early for steaks, or salt just after cooking for stir-fry strips to keep moisture.
- Use a thermometer if precision matters. Aim for 54–56°C for a soft, rosy centre.
- Slice across the grain. The fibres run lengthways; cross-cutting shortens them and keeps each bite tender.
- Rest on a warm plate, not a cold board. Juices redistribute and the centre relaxes.
Sauces, sides and swaps
Pairings that flatter the poire stay simple. Peppercorn with brandy, mustard and cream, or a red wine reduction with shallots, cut through the richness. For sides, think pommes anna, buttered greens, or a crisp salad with sharp vinaigrette. If your butcher is out, ask for other “butcher’s cuts” with similar character: onglet (hanger), araignée (spider), or hampe (skirt). Each cooks fast and delivers strong flavour, though textures differ.
Storage, safety and make‑ahead
Refrigerate raw poire at 0–4°C and cook within 2–3 days. Freeze well-wrapped portions for up to 6 months at −18°C. Thaw in the fridge, not on the counter. Pat dry after thawing to help browning. For dinners that need no rush, sear a tied piece ahead, chill, and finish in a low oven before guests arrive; the crust stays intact and the centre warms gently.
Extra detail for keen cooks
Want a clean crust? Dry the surface, heat the pan until the oil just smokes, and avoid crowding. A stainless or cast‑iron pan works best. Baste with butter only in the final 30–45 seconds to prevent burning the milk solids, or use clarified butter for more headroom. A teaspoon of miso or anchovy mashed into the butter deepens savour without tasting fishy. If you plan a wine sauce, reduce with patience until it lightly coats the back of a spoon; stop early and you lose body, push too far and it turns sticky.
If you cook for mixed preferences, slice the rested piece and finish individual slices briefly on the hot pan. This keeps control without drying the rest. For leaner eating, trim external fat but keep the fine marbling; that inner fat melts and carries aroma through the meat. For budget planning, ask your butcher about smaller pieces under 300 g; they cost less per shop visit and still deliver the same tenderness.
Brilliant guide—never tried the poire. The between-fillet-and-onglet note sold me, and those 2 cm/56°C cues are super helpful. Butter baste at the end, rest, slice across the grain—got it, thankyou!
I’m a bit sceptical: is this really distinct, or just a trimmed bit of inner round? If it’s so tender, why don’t big supermarkets stock it? Also, 1.5kg per animal feels tiny—does that realy justify the price?