The pear is a tiny muscle on the top of the thigh that is extremely soft when used in steaks, roasts, or cubes for kebabs and fondues. Its form is similar to that of the same-named fruit. The tender cut, a muscle of the inner part of the thigh used for roasts; the top of the slice, excellent for pan-searing steaks; and whiting, a small, long, flat muscle whose shape is similar to that of the fish of the same name, which makes excellent steaks or cubes for kebabs and fondues, make up the top of the thigh. ** Buying Tips Horse meat must be tasty with a silky grain of flesh when purchased. The pear, like the whiting, spider, tab, and shank, is included among the "parts of the butcher" because custom mandates that the butcher saves them for novices. So make sure you ask him to save it aside for you! ** Conservation tips When sold in UVC (unit of consumer sale), the pear can be stored in the refrigerator for 2 to 3 days in its original packaging, in the coldest area of the refrigerator, or according to the shelf life (shelf life) mentioned on the box: Horse meat has a longer storage duration when vacuum-packed in stores. Wrapped in clear film, the cooked pear will stay in the freezer for 2 to 3 months. The easiest approach to defrost it is to place it on a tray in the refrigerator in its wrapper. It takes around 10 hours per kilogram. ** Cooking Tips Horse flesh is normally highly soft, with a distinct fragrance and mild flavor. It is so delicate that only a few pieces require lengthy cooking. Steaks that have been pan-cooked must constantly be in touch with a very hot fatty material. It's critical to grab the surface and caramelize the fluids so that the meat retains as much juice as possible. When eaten rare, the pear intensifies all of its qualities tenfold, although the cooking time varies depending on the individual's preference and the manner of preparation (steak or roast): 1 to 3 minutes each side for the first, and 12 to 15 minutes per pound for the second. Remember not to cook it straight from the refrigerator, whether it's steaks or roasts: let it get to room temperature first to avoid a thermal shock during cooking, which can compress muscle fibers and toughen meat. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat. Tarragon, basil, rosemary, thyme, oregano, chervil, parsley, mustard, and freshly ground pepper, not to mention garlic, are just a few of the herbs and spices that go well with this mild-flavored meat.