The name “beef wing” may surprise many people. “Wing,” after all, is reserved for meat from poultry that physically has wings. It turns out that this term is also used for beef and it is not a mistake.
Beef wing is a part of beef that comes from the upper part of the shoulder blade, i.e a fragment of the forequarter. It is located between the top and the top and just below the tenderloin. There is meat from the wing relatively skinnybut at the same time it is characterized intense flavor and a slight increase in connective tissue.
Due to its structure suitable for stewing, baking and cooking. It is often used for making roulades, cutlets, roulades, steaks, meatballs and hamburgers. Beef wing can be subjected to long heat treatment, but it does not need it at all. Already pAfter a short cooking time, it becomes soft and juicy.
Beef is divided into several basic parts. Each of them has different culinary properties and uses. To the main elements of the beef carcass should include forequarters and hindquarters. Beef also includes additional elements.
The forequarters include:
- karkówka – juicy, fatty meat, perfect for goulash, mince, roasts and steaks
- łabbot – firm meat, although after long stewing it becomes tender, best for roasts, goulashes and burgers
- mthistle – meat with a large amount of connective tissue, perfect for slow cooking, stewing and smoking
- sbeef wing – lean meat from the shoulder, suitable for stewing and cooking broths
- szponder – fatty meat rich in collagen, great for ribs, stocks and slow cooking.
Beef hindquarters consist of:
- rozbratel – the dorsal part, from which the entrecote comes, which is excellent meat for steaks
- ploin – the most delicate and valued part of the carcass, it is used to produce, among others: steaks, carpaccio
- rcheese bef – lumbar part from which steaks are cut
- uchild – is divided into several subparts, i.e. cross, upper, lower scion and ligament. This lean and compact meat is perfect for steaks, stewed dishes and roasts.
Additional beef elements include parts such as: oxtail, beef shank and offal (liver, heart, kidneys, guts).
Beef wing is a relatively dry meat. It does not contain much fat and is rich in connective tissue. Thanks to this remains juicy after cooking. It does not need long thermal treatment, but at the same time can be used in dishes requiring long cookingsuffocation.
It is best to prepare it from beef wing cutlets or roulades, which we serve with potatoes and your favorite salad. It’s worth preparing too beef goulash, stewed beef in sauce or roast beef. It is worth complementing each of these dishes with garlic, thyme, marjoram or onion, which will enhance the natural flavor of the meat.
Source: Terazgotuje.pl
