Lomo con Cordon – Striploin Chain On – 冷冻去骨牛里脊带侧边

This cut is placed in the sub-lumbar region, bordering the striploin in the dorsal area and the rump in the caudal area. the cut is then interracial by the rest of the sublumbar muscles, whose greater volume express the greater psoas. Striploin Chain On or Bife de Chorizo is a cut of beef from the primal flank or subprimal sirloin. Striploin is a thin cut, very tender. It has an exceptional flavour and is satisfying for its good intramuscular marbling. It is great grilled at high temperatures or in chunks for roasting.

Striploin are a boneless cut from the short loin that’s highly prized for its excellent balance of flavour & tenderness. This is the muscle that boneless strip steaks (aka NY Strip Steaks), one of the more costly steakhouse cuts, are cut from. he the classic cut of all cutlets. Full of flavour and tender. The French call it Entrecote, the American’s call it Striploin, call it whatever, it’s ready to cook just the way you like it!

it is the perfect middle ground between the tenderloin and ribeye cutlet. It boasts a melt-in-your-mouth flexibility experience, but is still juicy and has a forcibly ‘beefy’ flavour. Its Grilling Steak has good marbling, delivering exceptional flavour and tenderness. A thin cut, also known as the New York steak. Fast cooking and convenience, simply season and cook by grilling, broiling or pan-frying.

Español: Está ubicado en la región sub lumbar, es de forma cónica, alargada y aplanada de arriba hacia abajo. Limita hacia dorsal con los bifes angostos y hacia caudal con el cuadril. Quedando entonces integrado el corte por el resto de los músculos sublumbares, cuyo mayor volumen corresponde al psoas mayor.

中文：此切口位于腰下区域，与背部区域的条腰肉和尾部区域的臀部接壤。 然后切口由其余的腰下肌肉整合，其更大的体积对应于更大的腰大肌。

该切口位于腰下区域，与背部区域的条腰肉和尾部区域的臀部接壤。切割然后由腰下肌肉的其余部分整合，其更大的体积对应于更大的腰大肌。Striploin Chain On 或 Bife de Chorizo​​ 是从原始腰部或下腰部切下的牛肉。 Striploin 是瘦肉，非常嫩。它具有特殊的风味，并因其良好的肌内大理石花纹而受到赞赏。它非常适合在高温下烤或烤成块。

Striploins 是从短腰肉上切下的去骨肉，因其风味和嫩度的出色平衡而备受推崇。这是无骨牛排（又名 NY Strip Steaks）的肌肉，是最昂贵的牛排馆切块之一。他是所有牛排的经典切块。充满风味和柔软。法国人称它为 Entrecote，美国人称它为 Striploin，随便叫什么，它都可以按照您喜欢的方式烹饪！

它是里脊肉和肋眼牛排之间的完美中间地带。它拥有入口即化的质地体验，但仍然多汁，并具有强烈​​的“牛肉”风味。

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