CUTS THE BULL
1 - Rump: meat tender and tasty, perfect to prepare a nice barbecue.
2 - loin: For steaks, roast beef and baked goods.
3 - Rib Steak: How has the toughest fibers, is used in barbecue or cooked with vegetables.
4 - Cover Steak: For stews and finely chopped, dishes, cooking longer.
5 - Termite: Characteristic of zebu cattle, used in barbecue, roasts and steaks to pan.
6 - Tail: For meats and stews, braised dishes in the cooking is long. It can be prepared in pieces, cutting a vertebra, or in one piece.
7 - Rump: How soft and flavorful, perfect for steaks.
8 - Filet Mignon: Its quality is the softness. Used in tournedos, scallops, steaks, roast beef, stroganoff and fondues.
9 - fore: Soft and tasty, gives good stew, chopped, cooked, steaks and meats to pot with sauce.
10 - Arm: Gives good sauces and stews, great for cooking meats and grind longer.
11 - Chest: Good stuff to cut and curl, giving also in soups and stews.
12 - Topside: Good for steaks and roasts pleats, ground beef and breaded steak.
13 - thigh Hard: For beef, braised stews and pleats. Ground, can be used for fillings, burgers, meatballs and croquettes.
14 - Tail of Rump: Ideal for well-done meat into roasts and barbecue or roast.
15 - Duckling: Give breaded steaks, stews or pot.
16 - Flap Steak: Beef lasts only be used after milled.
17 - Diaper: Good steaks to pan and baked.
18 - Needle Tip: A little more rigid, give it to soups, stews and casseroles.
19 - Muscle: Good for sauces, stews, soups, meats and baked pot.
20 - Neck: Great for dishes that require good sauces, like stews, cooked, chopped meat and pan.
21 - Lizard: To be cooked like beef with gravy and pot
Source: www.churrascariarodeo.com
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