Brisket is a thick cut with nice amount of connective tissue. Ideal for grinding or preparing steamed.
Las chatas o el lomo angosto, es el corte con más terneza en la res, es de forma cónica, alargada
Chuck is a cut that is taken out of the lumbar part of the animal, which contains a layer of
Mock is located in the front quarter of the animal, it is characterized by being firm, tender and with
Eye of round is a type of cut taken from the back quarter of the beef, ideal for preparing
Cut that borders the eye of round and the tri- tip. The gooseneck is characterized by being rich in connective
Neck, or hump: The cut includes the meat that covers the neck vertebrae. Meat with higher marble content, it is
The knuckle is a cut obtained from the outside of the leg. It is characterized by its tenderness and high
Neck: The cut includes the meat that covers the neck vertebrae. Meat with higher marble content, it is a soft,
Cut of bone with great flavor that is usually covered with a membrane that gives it an exquisite flavor. Rib
The rose meat is very soft if it is properly cook, in a carefully way either baked or broiled.
Shin comes from the animal's arm, it is characterized by having little fat and a lot of internal connective tissue.
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