Chef’s Tips

Noble, Soft and Tasty Meat

• Tenderloin
• Striploin
• Rump

• Knuckle
• Topside

Larger parts – May contain fat; Stuffed preparation is a great option.

• Flap Meat
• Rump
• Hump

• Eyeround
• Rib
• Rump Tail

Greasy, soft and more dense.

• Chuck
• Leg of Beef – Heel Muscle
• Flap Meat

• Tail
• Flat
• Cap of Cube Roll

Soft and very tasty meats – can be prepared in thick strips or whole pieces.

• Rump Cap
• Rump Tail
• Flap Meat

• Rib
• Rump
• Hump

Recipes

TOP SIRLOIN CAP IN PARSLEY AND GREEN ONION BUTTER

TOP SIRLOIN CAP IN PARSLEY AND GREEN ONION BUTTER

By adminuser  / 21 de May de 2020
Top sirloin cap in parsley and green onion butter is a recipe made to innovate the preparation of one of...
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PUMPKIN WITH GROUND BEEF SURPRISE [A KIND OF BRAZILIAN SHEPHERD’S PIE]

PUMPKIN WITH GROUND BEEF SURPRISE [A KIND OF BRAZILIAN SHEPHERD’S PIE]

By adminuser  / 21 de May de 2020
Pumpkin and meat are one of those combinations that get along greatly. It is good whether is in cream, surprise,...
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EASY POT BEEF STEW

EASY POT BEEF STEW

By adminuser  / 21 de May de 2020
Yield: 4 servings Total time: 30 minutes Ingredients Oil: 3 tablespoons Large onion: 1 unit Mashed garlic: 3 clove(s) Carrot:...
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