Also known as ‘araigneé’. It is not often sold as it requires a lot of cleaning up for the butcher. The red piece owes its name to the fact that it is marbled with fat and ligaments, reminiscent of a spider's web. The muscle is located between the fillet pur and the buttock, and it is a muscle that is little used, giving the meat a tender texture.
Since there are only two spider heads of around 600 grams per cow (one on each hind leg), it is a fairly rare piece of meat.
Packed with flavour! Tasty, simple and very kind on the wallet