The pizzle end is a surprisingly beautiful technical part. It is attached to the Achilles tendon, just at the top of the hindfoot. It is recognizable by the thick tendon at the end. It is a lean piece of meat with quite a bit of connective tissue. Very suitable for roast beef or a blanquette de veau. Or cut out the little herring and make a nice roulade from it. Prepare this sous-vide at 62°C. If the pizzle end is split, we get a 'merlot steak', a very tasty steak.
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