Bife ancho sin Tapa – Cube Roll – 冷冻去骨牛眼肉

Bife ancho sin Tapa – Cube Roll – 冷冻去骨牛眼肉

The cube roll sits between the chuck and the striploin muscles over the back of the animal. And is a very tender, moist and flavourful cut of beef. Perfect for a special roasting occasion. Given its tender nature, it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry. It is cut from the ribs of cattle that live on the vast plains of America. Well-veined and therefore incredibly tender meat. The name is derived from the cube of fat in the core of the meat. These cattle are grain-fed for at least 120 days, which creates the authentic cube roll flavor.

It is also known as Scotch Fillet or Rib Eye. Originating from the side of the backbone.

This cut is located in the dorsal region, bordering cranially on the chuck, caudally on the striploin, and ventrally on the corresponding portion of the rib cage (plate).

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Español: Este corte está ubicado en la región dorsal. Limita hacia craneal con la aguja, hacia caudal con los bifes angostos y hacia ventral con la porción correspondiente al asado.

中文：此切口位于背部区域，与夹头的颅骨接壤，在里脊肉的尾部，以及胸腔（板）的相应部分的腹侧。

立方体卷位于动物背部的夹头和腰部肌肉之间。是一块非常嫩、湿润、味道鲜美的牛肉。非常适合特殊的烘焙场合。由于其柔软的性质，它也可以切成牛排烧烤和煎炸或条状炒。立方体卷是从生活在美国广阔平原上的牛的肋骨上切下来的。脉络良好，因此肉质非常嫩。这个名字来源于肉核中的脂肪块。这些牛用谷物喂养至少 120 天，从而创造出正宗的立方体卷风味。

Cube Roll 牛排也被称为 Scotch Fillet 或 Rib Eye。起源于脊椎侧。

该切口位于背侧区域，颅侧与夹头接壤，尾侧位于里脊肉上，腹侧位于胸腔（板）的相应部分。