Bife angosto – Striploin Chain On – 冷冻去骨牛西冷带侧边

Bife angosto – Striploin Chain On – 冷冻去骨牛西冷带侧边

Striploin chain on is a boneless cut from the short loin. It has an excellent balance of flavor & tenderness. This is the muscle that boneless strip steaks. The classic cut of all steaks. Full of flavor and tender. The French call it Entrecote, the American’s call it Striploin. it’s ready to cook just the way you like it! It is very tough and will easily spoil a great backyard dinner. Most striploin will cut on average 10 to 12 regular-sized steaks. The final three or four steaks running into the tougher sirloin can be called the tissue end.

Located in the dorsal-lumbar region, it borders on the fore ribs, in the cranial area, on the rump in the caudal area on the fillet in the central area, and on the last 3 or 4 ribs of the plate in the ventral-lateral area.

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Español: Está ubicado en la región dorsolumbar, limitando hacia craneal con el bife ancho hacia caudal con el cuadril, hacia ventral con el lomo y a ventral y lateral con la porción de asado correspondiente a las 4 últimas costillas y el vacío.

中国：位于背腰区，与前肋骨接壤，在颅骨区，在尾侧区的臀部，在腹侧的鱼片上，在板的最后3或4根肋骨上。 腹外侧区。

Striploin chain on 冷冻去骨牛西冷带侧边  是从短腰部切下的无骨切口。它具有风味和柔软度的极佳平衡。这是无骨牛排的肌肉。所有牛排的经典切割。充满风味和柔软。法国人称之为Entrecote，美国人称之为Striploin。它已经准备好按照你喜欢的方式烹饪了！这是非常艰难的，很容易破坏一顿丰盛的后院晚餐。大多数里脊肉平均可以切 10 到 12 块普通大小的牛排。最后三四块牛排进入较硬的牛腩可以称为组织末端。

位于背腰区，与前肋骨、颅骨区、尾部区的臀部、中央区的圆角上，以及腹侧板的最后3或4根肋骨接壤。侧面区域。