Paleta – Bolar Blade – 冷冻去骨牛肩胛肉

Paleta – Bolar Blade – 冷冻去骨牛肩胛肉

Beef bolar blade is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast. Sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole. It is taken from the beef shoulder and makes an excellent pot roast. It is cut into steaks, thin-sliced for roast beef sandwiches or chopped into strips for stir-fry dishes.

It can be cut into steaks, thin-sliced for roast beef sandwiches or chopped into strips for stir-fry dishes. It is also tasty when braised with wine and vegetables.

This cut is derived from the bolar blade and is made up of the distal muscles of the clod, located in the angle existing between the posterior edges of the scapula and the humerus. Does not include the oyster blade and chuck tender.

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Español: Se obtiene a partir de la paleta completa, ubicado en la misma región anatómica y compartiendo límites similares y base ósea. Difiriendo en su composición muscular al no participar de esta preparación el m. infraespinoso (marucha) y (chingolo).

中文：这个切口来自于跖骨刀片，由骨块的远端肌肉组成，位于肩胛骨后缘和肱骨之间的角度。 不包括牡蛎刀片和夹头嫩肉。

Beef bolar Blade来自牛肉的肩胛骨。这是一种非常美味的切块，用途广泛，可以作为烤肉整体烹制。切成牛排，放在烤肉架上或平底锅上煮熟，切成薄片用于炒菜或切成丁，在炖菜或砂锅中慢煮。它取自牛肩肉，是一种极好的炖肉。它切成牛排，切成薄片用于烤牛肉三明治或切成条状用于炒菜。

这个切口来自于锁骨刀片，由骨块的远端肌肉组成，位于肩胛骨后缘和肱骨之间的角度。不包括牡蛎刀片和夹头嫩肉。