Category Meats

A thick cut that has flesh and bone, it is obtained from the lower part of the hindquarters. The better quality ones belong to those in the center of the knuckle. It weights around 250 and 350 grams. The weight largely depends on the bone.

The ragout or stew is the best way to use it. Young bovines are usually used.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 0.0 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 258.0 mg
Sugars 0.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.