Which of these cuts is primarily used for long-cooking dishes such as stews?

The carré cut, also known as a "rack," is a specific way of cutting meat that is particularly suitable for long-cooking dishes such as stews. This cut often includes a section of rib bones that can be left whole, providing flavor and richness to slow-cooked meals. The larger size and the bone-in characteristic of this cut help to impart deeper flavors during the cooking process, as the collagen present in the connective tissue breaks down and enriches the sauce or broth used in stews.

In contrast, the other cuts mentioned—fine julienne, batonnet, and julienne—are more suited for quick cooking methods, such as stir-frying or sautéing, where the speed and uniformity of cooking are critical. These cuts produce smaller, thin pieces of food that cook rapidly, making them ideal for dishes that require a shorter cooking time. Thus, the carré cut's suitability for long-cooking dishes stems from its ability to develop complex flavors over an extended cooking period, distinguishing it from the other cuts.