The names of different types of red meat in Spanish
Monday, April 7, 2014 @ 2:57 PM
Here, I bring you a video, where the Chef Sergio Fernández explain you the different types of red meat. Please click down here, on the link:
http://www.rtve.es/television/20140402/carnes-rojas-cortes-usos/909460.shtml
Sergio: “Hellow: I am Sergio Fernández. Welcome to the “Master Chef” School. We start with high back; look that the high back has ribs and does have the food part of meat, but has a part as skirts and a lot more fat ..... Sirloin: a very tender part ; we can do it in so many ways : we can consume it raw --in fact, if we make a steak tartar , the part of the sirloin, is perfect because it does not have any type of nerve-- ……. Here is what would be a "veal loin" or cow and here we would have what would be a pony loin ; but look the difference in meat color ... important .... But look these are muscle ; ie , the muscle contracts and expands in this direction; that is, never in life I will make a cut along well , because then I will do whole muscle that I put in my mouth .... The tail is a very sinewy meat, it is much, much nerve ...... Hindquarter, middle (high loin, sirloin , tenderloin, breast and entails) and here is what we would have forehand: they are beef tendon; but, if we respect the cooking times and proper technique, we get always make good dishes”
I hope that now you can choose the meat, if you did not know it before --and especially to come to eat in Andalusia--.
Till soon, kind regards,
Luis.
Sponsored by Costaluz Lawyers.
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