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Beef apron

Beef apron

It is the front part of the half-carcass of the beef, sectioned from the fifth or the sixth rib. It can also be cut[...]
Beef chop

Beef chop

Chop taken from the fore rib of an adult cow. The highest quality ones are those from the part closest to the sirl[...]
Beef chop

Beef chop

Meat cut with bone from any part of the beef’s loin. It can be roasted or grilled.
Beef hindquarters

Beef hindquarters

The cattle’s back leg or “maza”.It contains the following pieces: the silverside, knuckle, outside meat, rump, roun[...]
Beef ossobuco

Beef ossobuco

Small cylindrical piece from the back shank. It can be found in the lowest part of the leg, as the calf. Its meat i[...]
Beef roll

Beef roll

A piece of beef located in the back quarter. It is a tender piece cut in fillets that can be grilled or fried. The[...]
Boneless cheek of pork

Boneless cheek of pork

It is seasoned or marinated and then used to cook stews or roast in the grill. The boneless cheek of the pork is us[...]
  • Recipes
  • Glossary
  • Type of dish
    • Main course
    • Juices, milkshakes and beverages
    • Burguers
    • Beers
    • Birds
    • Pizzas, patty
    • Finger foods
    • Soups and creams
    • Cocktails
    • Bread and pastries
    • Sándwich
    • Ice creams and sorbets
    • Legumes
    • Pastas
    • Shellfish
    • Pastries
    • Coffee, chocolate and infusion
    • Meats
    • Dessert
    • Breakfasts and brunch
    • Appetizers and canapes
    • Salads
    • Fish
    • Rices
    • Vegetables
    • Eggs
    • Cheeses
    • Patty
    • liqueur
  • Temperature
    • Warm
    • Cold
    • Hot
    • Room temperature
  • Cuisine type
    • Peruvian cuisine
    • Arabic cuisine
    • Mexican cuisine
    • 5th range cuisine
    • European cuisine
    • Italian cuisine
    • American cuisine
    • French cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Asian cuisine
    • Gluten free cuisine
    • Basque cuisine
    • Vegan cuisine
  • Additional culinary preparation
    • Stocks
    • Bakery
    • Technique
    • Dressings
    • Garnishes
    • Sauces
    • Sweet
  • Conservation technique
    • Pasteurization
    • Atmosfera aldatuan ontziratzea
    • Refrigeration
  • Seasonal recipes
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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