HOW TO COOK
Cut with high levels of fat content, with a high concentration of flavor and tenderness or low softness in the mouth.
It is recommended to cook on the grill at a low heat of 50°C or in a pot at a temperature above 70°C.
The gastronomic sensations will depend on the compression, term and desired cooking time.
GASTRONOMIC CHARACTERISTICS
SIMILAR SENSATIONS
Ribs.
