Think of the steak scoter for a roast beef, kebabs, steak or burger.

The braise scoter is suitable for braised, stews, fashionable beef... Remember that the scoter, a gelatinous meat, always gives good results when cooked in a moist environment. The pot-au-feu scoter is softer when it is taken at the paddle side: it makes delicious stews and excels in fashionable beef. The scoter is a little stringy when taken on the bedside: it is best to reserve it for the stew.

It is better to reserve it for the stew. 150 g per person is needed for a braise or a stew.
Preservation advice

Beef can be kept no longer than two or three days in the refrigerator.
Ground beef should be eaten as soon as you buy it.
Piece

Heritage of our culinary traditions and perpetuation of the taste, the scoter consists of several pieces:

    The steak scoter, also known as a walnut or scoter ball. It is a fairly lean dark red meat, divided in two by a central nerve. It can be served as a steak, a roasting slice or on a skewer.
    The braised scoter, also called chuck or blade, is a slow-cooking gelatinous piece that always remains soft and never dry.
    The stewing scoter enters the stew and can also be braised, cooked as a stew. It is the ideal piece for the Parmentier hash.
    The underside of the scoter or the top of the scoter can be served grilled or pan-fried.