These are the new cuts of meat that we discovered at Meat Attraction (and we loved them)
During the last three days, we have visited IFEMA to go to the Meat Sector Fair. Among other news, these are the new cuts of meat that we discovered at Meat Attraction (and we loved them). In a show cooking They made the meat Manuel Medina, a butcher industrialist from Raza Nostra and Carles Tejedor, cook at the Lomo Bajo Restaurant in Barcelona, they explained to us new cuts of beef and its possibilities in the kitchen.
In addition, the explanations were not theoretical but practical, since during the two and a half hours that the show occupied, Manuel unleashed a cow's rear leg live, taking out the butt, the cover, the hock, and other pieces, and in the meantime, Carles I was cooking with some of them, simple preparations on the grill, for the enjoyment of those attending the Fair.
New cuts of beef
Traditional cuts or usual cutting of beef
One of the tips that we should add to our six tips for buying quality meat, should be make friends with your butcher. And that is the fundamental key if you want to get some cuts. Compared to the usual pieces or cuts in beef such as the stifle, the hip, the lid or the tapilla, for fillets or the brisket and the black pudding for stews and broths, the needle for stews or for chopping, the round, the shoulder or the corner for roasting, etc., that you have on this paragraph, there are many more possibilities.
There are many other cuts that do not fall into that category of regulars, for various reasons. Sometimes because they are very scarce, like the queen's mouthful, a piece of about 300 g located under the hip bone, so there are two little pieces in each animal. Other times because these cuts are not within our reach, since the butchers reserve them for large restaurants, and other times because even the butcher does not bother to separate them from other pieces, since it is not so worthwhile, because they are unknown or because they are hardly in demand.
Some of the new cuts of beef
Today we are going to talk about those special cuts, in case you are lucky that your butcher helps you to get them. In any case, do not be discouraged because many of them are the interpretation of other cuts existing in other countries, which are gradually coming to ours, as our gastronomic culture increases and thanks to the joint work of butchers and cooks.
This enrichment is reciprocal, since the butcher helps the cook by talking about the possibilities of these cuts and the cook helps the butcher find those cuts that he has known outside, or that have the meat cut in another direction or that are inside a piece usual, which can be stripped and dissected to achieve these special cuts.
The line between gastronomy and butcher is getting thinner and tending towards wide intersection areas, seeking consumer / customer satisfaction, joining efforts. In this sense, the interprofessional of meat Provacuno and the Spanish Confederation of meat retailers Cedecarne, were the drivers of this practical workshop.
The new cuts of beef
New cuts of beef presented at the Meat Attraction Fair
Lung sirloin or Veal steak
Lung Sirloin or Hanger Steak
This cut corresponds to a cut of American origin, where it is called Hanger Steak. The lung sirloin also known as "veal whistle" is the internal abdominal muscle of the calf that must be found since it is wrapped in soft fat.
It is elongated and thick and there is only one in each res. It weighs between 450 and 600 g. Its meat is very tender and can be cooked briefly on the grill or grill, as if it were a tataki, and cut into cross sections.
Back tip or shoulder barrel
Shoulder of the shoulder or butcher's sirloin
This cut is easy to get, it is also known as the sirloin of the poor or the sirloin of the butcher. As the shoulder is a regular cut, you can find this cut without problem (entrusting it to your trusted butcher) and with it you can make this so easy and tasty recipe called the poor sirloin.
Picaña, picanha or tapilla
Picaña or beef tapilla, without its fat
Picanha is the name by which the tapilla is called in Brazil and other places in the world, where it is also known as a sirloin cap, rump cover, rump top or coulotte. It is a triangular shaped piece, covered with fat on the top and it is great for both steaks and roasting in the oven.
Picanha in the classic Brazilian steak
It is a very tender meat with great flavor. With it we can make the classic Brazilian steak after cutting it into large pieces and threading them on a skewer to give them a curved shape as you see in the photo above.
Entraña and other Argentine courts
It entrains without the skin
As of today, these cuts are no longer so novel. The roast strip, the entrails or the vacuum are cuts that are increasingly easy to find due to the practicality they are for barbecues and other grills and for their versatility and great flavor. They are transversal cuts to the usual ones in our latitudes or pieces that were not usually valued and were delivered to chop or stew as second or third-class meats.
The entrails are the muscle of the diaphragm of the bovine and to cook it it is better to do it with its "leather" or skin, so that it is juicier because under that skin it has a layer of fat that is interesting. Without the skin it is perfect for grilling in fine cuts.
The prey of the bovine
Until now, many of us thought that prey is a cut that only exists in Iberian pork. However it is a part of the needle cut that a good butchery professional will know how to remove. It is a piece that has good infiltration -especially in Angus or Friesian breeds- and above all it is very tender, being perfect for cooking in typical recipes tataki, which when cut into sheets, is very tasty.
Carles made it this way and we were surprised by seasoning it by immersion -before cutting it- in a mixture of water, ginger and soy sauce- serving the pieces, seasoning them with a dehydrated seaweed on top and they were excellent.
The Queen's Bite
This small piece of just 300 grams is located just below the hip bone, shaped like a fan. It is an internal muscle that you will only get custom, being perfect both for grill, griddle or barbecue, natural or after undergoing a marinade.
So rare was this bite that only with the two they had, we could not try them since they were not enough to offer even a sample to the attendees.
Conclusions on the new cuts of beef
Certainly, these new cuts of beef seem super interesting to us and some of them, so tender that they offer us many possibilities for fans of cuisine and fine dining. The problem we see is the difficulty in obtaining them, since even if we get along well with our head butchers, they are very rare pieces and they will normally be brought by the butchers to their homes, or reserved for special clients and catering professionals.Tags: Fish Meats And Birds Vegetables And Legumes