The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly

The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly

Author:Kari Underly
Language: eng
Format: mobi, epub
ISBN: 9781118183632
Publisher: Wiley
Published: 2012-07-30T23:00:00+00:00


ETHNIC CUTS

HISPANIC

Follow Steps 1 and 2. Trim the ends to square off the skirt steak. Use a fillet knife and carefully butterfly for:

FAJITAS

ARRACHERA

CARNE ASADA

SUBPRIMAL:

OXTAIL

The oxtail is the tail of a cow, not actually an ox. This item makes amazing soup stock and is popular all over the world.

LOCATION AND COMPOSITION

The oxtail is the tail portion of the animal.

CUT

Beef Oxtail for Soup

ETHNIC CUT

Cola de Res

1 OXTAIL

The distances between the oxtail joints are the same.



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