More information

Beef skirt is the stomach of the animal and is located below the loins. It is a long, flat cut of meat. It is a very versatile and economical piece. It is gelatinous and full of flavor. From the beef skirt, you can obtain "churrasco," which is the skirt cut into thin strips. The "vacío" is also taken, which is the lower part of the skirt where there are no longer any ribs. Properties and benefits: Beef skirt contains high-quality proteins. The sarcosine it contains helps us in muscle development and keeping them healthy. It does not provide daily energy. It contains carnitine, which helps metabolize fats, and alanine, which provides energy. It is good for post-exercise recovery because it contains linoleic acid, which aids in tissue recovery after exertion and improves muscles thanks to its antioxidant properties. The vitamins present in this type of meat are B12, which helps in the production of red blood cells, and B6, which improves the immune system. Being a source of iron, it is recommended for people with anemia. Potassium helps with the proper functioning of our body and the formation of hormones. It also contains zinc and magnesium. Magnesium contributes to protein synthesis, thus providing strength to the muscles. And zinc, thanks to its antioxidant properties, contributes to muscle growth. Nutritional value per 100 grams: Cholesterol 0.64 mg Calcium 6.44 mg Iron 2.76 mg Zinc 3.22 mg Vitamin A 18.4 ug Vitamin C 1.38 g Folic Acid 4.6 ug Sodium 60.0 mg Storage and tips: It should be stored in the refrigerator in an airtight container and consumed within 48 hours after purchase. If frozen, it should not be kept in the freezer for more than 4 months. Before cooking, it should be left out of the refrigerator to reach room temperature. Recipe and uses in the kitchen: Its use is mainly for grilling, baking, and stews. If you want to make it stewed, sauté two cloves of garlic, one onion, and one peeled apple in a pot. Sauté until everything is softened. Brown the previously seasoned meat and add it to the pot. Pour a glass of white wine, bay leaf, and two cloves. Once the alcohol has evaporated, pour in 2 glasses of broth, the water from soaking the "pimientos choriceros" beforehand, and the meat from the peppers. Cook for 15 minutes. You can sauté some vegetables to serve as a side dish.