The name “beef wing” may surprise many people. The “wing” is finally reserved for poultry meats, which physically has wings. It turns out that This term is also used in the case of beef and this is not a mistake.
Beef wing is part of the beef that comes from the upper part of the shoulder, i.e. a fragment of the front quarter. It is located between the patch and the crispy and right under the tenderloin. The meat from the wing is relatively thinbut at the same time it is characterized by intense taste and a delicate total tissue growth.
Due to its structure Suitable for stewing, baking and cooking. It is eagerly used to make signs, bitek, rolls, steaks, meatballs, hamburgers. An beef wing can be subjected to long thermal treatment, but it doesn’t need it at all. Already pabout short cooking becomes soft and juicy.
Beef It is divided into several basic parts. Each of them has different culinary properties and applications. To the main elements of the beef carcass A front quarter of the rear quarter. Beef consists of additional elements.
The front quarter of a quarterly includes:
- kark – juicy, greasy meat, ideal for stew, ground, baking and steaks
- łliner – meat compact, although after a long soul it becomes fragile, the best for roast, stew and burgers
- mOstek – meat with lots of connective tissue, works for free cooking, stewing and smoking
- sbeef – lean spatula meat, suitable for stewing, cooking broths
- szponde – fatty meat abounding in collagen, great for ribs, for decoctions and free cooking.
The rear beef quarter of
- rozbratel – the dorsal part from which the anti -pattern comes, i.e. excellent meat for steaks
- polędwica – The most delicate and valued part of the carcass are made of, among others Steki, Carpaccio
- rcheese – the lumbar part from which the steaks are cut out
- uchild – Division into several subjects, i.e. the cross, upper, lower and ligawa. It’s lean and compact meat great for steaks, stewed dishes, baking.
Additional elements of beef include such parts as e.g. beef tail, beef pork and offal (liver, heart, kidneys, tripe).
Beef wing is relatively dry meat. It does not contain much fat, and at the same time is rich in connective tissue. Thanks to this After cooking, it remains juicy. It does not need long thermal treatment, and at the same time can be used in dishes requiring long cookingstewing.
It is best to prepare from the beef wing Bitts or rolls that we will serve with potatoes and your favorite salad. It is also worth preparing beef stew, stewed beef in sauce or beef. Each of these dishes should be completed with garlic, thyme, marjoram or onion that will turn up the natural taste of meat.
Source: NowowoPuje.pl
