Expert scored what types can accentuate the taste and texture of the preparation with good quality
When it comes to asking ground beef in the butcher shop, many people still have doubt about what is the ideal cut to take home.
Ground meat has a great versatility in the kitchen, as it is possible to create various dishes with one cut. And famous restaurants have their favorite cuts to prepare recipes that go ground beef in the composition.
Chef Helô Bacellar a backstage secret about which cuts famous restaurants like to buy to make ground beef and prepare their recipes.
The best cuts for ground beef (favorite of restaurants)
1.
It is a cut of soft meat, without fat, juicy and very tasty.
Account is a cut widely used by ground beef restaurants and in various dishes. It is a cut that comes from the front of the ox, near the neck, which has an excellent source of high quality protein and variety of nutrients for the body.
The meat contains iron and B vitamins.
2.
Versatile for various recipes and widely used in restaurants for ground beef preparations. Thus, the soft cushion is a cut consisting of shorter and more soft fibers, with nerves and fat.
The soft cushion is the beef beef cut that is located on the back of the animal, very close to the thigh region. He is soft, juicy and yields a lot when ground.
3. Duckling
Glied duckling is the darling of restaurants, as it allows you to create tasty and complete meals because it is a lean and healthy cut.
Thus, it is a top cut, with soft fibers and little fat in the composition, being the darling to grind.
His firm texture provides a more loose and tasty ground beef. It is located on the back of the ox, in the inner thigh.
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