These cuts have a striking flavor, guaranteed juiciness and lower price
Have you tired of repeating picanha and slope in the skewer? So get ready: you have life beyond traditional meat!
These six less famous cuts can be their barbecue, and without bursting your pocket.
6 meats that are not so famous, but they are delicious in the barbecue
1. Entraña (Skirt Steak)
Removal of the diaphragm, Entaña is juicy and tasty.
With long fibers, asks for high fire for a few minutes, and that’s it: soft and striking meat, worthy of Parrilla Argentina.
2. Void Steak (flank steak)
Located below the ribs, the void is firm but juicy.
Ideal for grilling with parrilla salt and pepper, yielding a tender cut when sliced against the fibers.
3. Raquete (shoulder/flat-iron steak)
Extracted from the palette, the racket is almost as soft as the fillet, especially after the collagen removal. With brief and straightforward preparation, it ensures juiciness and comfort when chewing.
4. “Seven of the palette”
Less known, this palette lumbar cut is well marbled and, when clean from the membrane, can become several excellent cuts: flat Iron, racket, duckling seven etc. In medium-high heat, it surprises in texture and taste.
5. Breast tip (point cut)
The tip of the rib, rich in collagen and fat, is perfect for a long barbecue.
With low heat, the result is a meat that crumbles in the embers, and with buddy price.
6. Front rib
Cheaper than the traditional version, the front rib is ideal for those who have patience.
It has intense flavor and, with low time, yields soft, juicy and perfect meat for a respectful barbecue.
Tips:
- Fatie in the opposite direction of fibers: the golden rule for juiciness and softness.
- BRASA CONTROL: Firm cuts ask for medium heat so as not to dry out.
- Coarse salt in measure: enhances the taste and forms a perfect crust.
These cuts have a striking flavor, guaranteed juiciness and lower price. In addition, exploring these meats shows creativity, and conquers even the most demanding guests.
So it’s time to vary your barbecue menu.
Get out of the obvious and try entrance, empty, racket, seven palette, chest tip and front rib. You get in flavor, economy and style. Then light the ember, call the crowd and surprise in the next barbecue!
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