The French cut up beef carcasses in a completely different manner to the English and American, so they have cuts that is next to impossible to obtain outside of France.
My favourite is the piece known as "la hampe", which is the muscle under the gut that holds the belly in place. It's a long stringy muscle, more so than "onglet" or "bavette". It needs to age for a week or so, and then you sear it over a hot griddle for about 30 seconds. It has a very distinctive flavour and is simply divine. After you get used to it, all other beef cuts seem very bland.
• another intruder with the mooring in the heart of the Perl