Nalga de Afuera – Outside – 冷冻去骨牛米龙

The outside /bottom round flat is the perfect cut for operators looking for a high-yield roasting cut that is easy to handle once cooked. It works perfectly for imitable beef souses, roast beef sandwiches and roast beef dinners.It is a dual cut, which contains the flat and the eye round. It is placed lateral and caudal to the femur in the femoral region, bordering dorsally the rump, cranially the synovial joint, in the medial zone the topside and ventrally the hell muscle.

Taken from the thin round, Outside Round is tastier than Eye of Round and less tender than Inside Round. Best oven roasted at low temperatures (275°F) to at least medium-rare 145°F (63°C). Carve across the grain into thin slices to optimize tenderness.The section right under the rib primal with higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It’s also the home of the Skirt Steak—a thin, flavorful cut that’s best when marinated and seared over high heat.Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23168): 240 Calories; 140 Calories from fat; 16g Total Fat (6 g Saturated Fat; 0.7 g Trans Fat; 0.9 g Polyunsaturated Fat; 6 g Monounsaturated Fat; 0 g CLA Fat;) 85 mg Cholesterol; 60 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 4.37 mg Iron; 240 mg Potassium; 0.71 mg Riboflavin; 4.36 mg NE Niacin; 0.38 mg Vitamin B6; 6.65 mcg Vitamin B12; 157.92 mg Phosphorus; 6.02 mg Zinc; 29.98 mcg Selenium; 66.27 mg Choline.

Español: Corte compuesto integrado por la cuadrada y el peceto. Limita en su parte superior con el cuadril, en la anterior con la bola de lomo, interiormente con la nalga de adentro y en su parte inferior con la tortuguita.

中文：是双切，由平切和眼轮组成。 它位于股骨区域的股骨外侧和尾侧，与臀部背侧、关节的颅侧接壤，内侧区域为上侧和腹侧地狱肌。

外部/底部圆形平面是寻求高产量烘烤切割且烹饪后易于处理的操作员的完美切割。 … 它非常适合经典的牛肉蘸酱、烤牛肉三明治和烤牛肉晚餐。它是双切，由平面和圆眼组成。它位于股骨区域的股骨外侧和尾侧，与臀部背侧、关节的颅侧接壤，内侧区域为上侧和腹侧地狱肌。

取自瘦圆，外圆比圆眼更美味，比内圆更不嫩。最好的烤箱在低温 (275°F) 至至少中等稀有的 145°F (63°C) 下烘烤。将谷物切成薄片以优化嫩度。肋骨正下方的部分脂肪含量较高。短板是排骨和碎牛肉的来源。它也是裙子牛排的发源地——一种薄而美味的切块，在高温腌制和烤制时效果最佳。每份 3 盎司牛肉的营养信息，煮熟，仅瘦，可见脂肪修剪（USDA NDB #23168）：240 卡路里； 140卡路里来自脂肪； 16 克总脂肪（6 克饱和脂肪；0.7 克反式脂肪；0.9 克多不饱和脂肪；6 克单不饱和脂肪；0 克 CLA 脂肪；）85 毫克胆固醇； 60 毫克钠; 0克总碳水化合物； 0克膳食纤维； 23 克蛋白质； 4.37 毫克铁; 240毫克钾； 0.71 毫克核黄素； 4.36 毫克 NE 烟酸； 0.38 毫克维生素 B6； 6.65 微克维生素 B12； 157.92 毫克磷； 6.02 毫克锌; 29.98 微克硒； 66.27 毫克胆碱。

more information

view our product