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This cut is obtained from the hindquarter, specifically in the round. It is located in the lower part of the leg, in the area where the Achilles tendon ends, and it sometimes known as “false sirloin tip”.

It has a racket shape and several nerves inside; however, when cooked, they are unnoticeable. It is a lean and mellow meat ideal for stewing, braising and roasting, although it can also be filleted for grilling.

19

Heel of round

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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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