Beef cube roll: Beef Hind Quarter: The beef hindquarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip. The ribeye is one of the most highly prized cuts, beefy flavor, and excellent tenderness. Ribeye rolls can be roasted whole or as sections, or sliced into boneless ribeye steaks. The cube roll comes from the rib of beef, which is made up of three parts. Besides the cube roll, (rib steak / bone-in prime rib) and the prime rib. Cube roll is the innermost part of the rib. It is also known as the Scotch fillet or the rib-eye boneless. It is a tasty and tender cut of the cow or veal, Basic techniques: grilling, roasting, slow cooking, smoking, pan-frying. The cube roll is found on the back of the animal and runs from the striploin (sirloin) to the blade (shoulder) area. If prepared correctly, you can have some really tender, flavorful, and delightful meat dishes, giving you a lot of variety in your beef meal planning. The term cube steak refers to a cut of meat that has been run through a mechanical tenderizer, called a meat cuber or swissing machine. The result is a cube steak because of the cube-shaped indentations made by the tenderizer. You can use beef cube roll exactly as you would use round steak or stew beef, slowly simmering it to tenderness in flavorful soups, stews and slow-cooked meals.
Contains: “1.5 Kg” Brazilian Beef Cube Roll “Whole Roll” Chilled
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