top of page
shutterstock_602780708.jpg
LLANA.png

Also known as beef chuck blade, it is a thin, flat piece located on the outer part of the shoulder, sometimes being included in it, in its commercial presentation.

Its meat is rather stringy, but of high quality. It is used in classic stews such as ragout as well as steak tartare. It is flat in shape and covered by a white tissue that is removed just like an inner nerve.

The younger the animal, the tenderer it is.

09

Top blade

flecha.png
flecha.png
LOGOS PIE-01.png
LOGOS PIE-02.png

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

bottom of page