HOW TO COOK
Cut with high levels of flavor, low in fat and tenderness or medium softness in the mouth.
It is recommended to cut the muscle perpendicularly, using back-and-forth cooking methods at a temperature of 50°C.
The gastronomic sensations will depend on the desired cooking time and finish.
GASTRONOMIC CHARACTERISTICS
SIMILAR SENSATIONS
Picaña, Rumptail.
