Before cooking the meat, it can be manipulated beforehand in order to expand the range of possible elaborations. These previous manipulations come from different cuts in order to strengthen their taste. You should know that many of these manipulations, even though they are designed to be done at home, can also be prepared by your butcher more accurately and considering your preferences as you wish. It may sometimes be necessary to peel or clean some part to remove any piece of fat or tissue that is not desirable.
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Cut along in order to open it as a book and stuff it
It is usually recommended to tie it with a cord so that it has a more uniform cooking. Or even cross incisions to add some ingredient in between, such as tomato, cheese or fruit.
Cut into escalopes
Cut to the desire thickness of your pieces of meat to be cooked. For example, thin escalopes to sauté on the open fire or thicker cuts for baking in the oven.
Cut into strips
Cut into strips, preferably thinner than thicker. This meat is very versatile and allows different thicknesses.
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This piece belongs to the area that is joined to the shoulder; in particular it is extracted from the head of the loin. It is one of the pieces with the most intramuscular fat with a well spread and homogeneous appearance. Being a part of great mobility it is a meat with a large content of fiber and intramuscular fat therefore it is a tasty and nutritious.
It provides a high content of proteins of high quality and biological value, various minerals such as iron, phosphorus, potassium and zinc. In addition, it is a source of vitamins of group B highlighting vitamins B1, B3, B6 and B12.
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