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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