Today we’re going to talk about chorizo, a very famous cut in Argentina and South America in general. It’s taken out from sirloin’s core section, a piece in which several other cuts are taken, the steak can reach up to 400 grams.
This cut consists of a strip of meat and a thick layer of fat on the top of the piece, an aspect that resembles that of a picanha. Its marbling, fat in the middle of the meat, is what characterizes it and makes it especially delicious. The layer of fat on the top also makes it very inviting for those who enjoy that toasted fat on grilled meats.
Considered versatile, it can be cut with a lot or little fat, in either case the tenderness of the meat is very well preserved. This cut is especially soft, because it’s not used on the ox walking movement, making it not to become rigid. Combined with a good salad and a glass of wine, it’s one of the most noble and delicious cuts.
A very tasty recipe using chorizo beef
This cut is usually served grilled or roasted and in large steaks or, after being prepared, served in strips with mild flavored side dishes. It is indicated so that the flavor of the side dish does not stand out from the flavor of the meat. For the following recipe, you’ll need 4 chorizo beefs, 350g each, we’re going to grill them.
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