![](/modules/performancepro/var/img/1754-large_default/paleta-de-cordero.webp)
![](/modules/performancepro/var/img/1754-large_default/paleta-de-cordero.webp)
Data sheet
Specific References
Cut located on the external face of the palette bone, in its posterior part it is triangular in shape and elongated, with an internal nerve. It is located between the Choclillo and Posta Palette cuts. It is triangular in shape, with a good flavor and a tender texture.
The tenderloin is a fairly soft cut of beef without much marbling and cooks quickly without becoming tough. This is because the loin is not a muscle that beef uses much and does not contain much connective tissue.
Cut of meat that is obtained from the beef thigh ideal for steak, hoe and in pieces accompanied by steamed vegetables. This cut is mainly used for frying, roasting or grilling. It is also known as "black ball" or "Aldana egg"
Cut coming from a muscle of action that is located in the region of the ribs inside the bovine carcass (Beef) obliquely. It corresponds to the same muscle complex of the diaphragm (bowel). It is small in size with an irregular shape, also with a very intense flavor, which is described as visceral (liver).
Mini cereals, lactose-free biscuit, without shell products and without eggs. Vegan.
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