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This cut, located behind the neck, above the chest and in front of the animal's skirt and ribs, is one of the most gelatinous pieces found on the shoulder clod.
 

Coming from the front quarter, it is usually cut into the shape of a fillet and is commonly used in stews and for making broth.

12

Foreshank boneless

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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.

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