Guisar aguja
Meat pieces found in much of the veal body, which is obtained from different pieces such as the skirt, the needle and the chamon.
Skirt meat is a boneless piece, with nerve and gelatinous, but it is very tasty
The skirt meat is a boneless, sinewy and gelatinous piece, but it is very tasty. If this meat is minced it can be used for hamburger and meatballs, but in general it is usually for stuffing, stews and casseroles.
Skirt steak is a piece of meat that is boneless, sinewy and gelatinous, but it is very tasty
The chuck is a juicy and tender piece, and this part of the veal is located between the neck and the loin. It is often used for stewing, frying, breading and grilling.
Stew
The chamon belongs to the lower part of the veal legs, being a more fibrous and gelatinous part. It is usually used for stews, casseroles and broths
At CorteAstur we care about the living conditions of our Asturian veal calves, so we adapt our animals to traditional breeding methods, keeping them in complete freedom, in a stress-free environment, with a natural diet based on Asturian pastures, GMO-free feed and no palm oil derivatives
Thus our concern to obtain the AENOR Animal Welfare certificate, guaranteeing a responsible and careful handling of each of our animals, together with the PGI (Protected Geographical Indication) seal
That is why we ensure that the conditions of our meats are correct at all times, maintaining a cold temperature in the shipment of orders
If you want to taste the best meats in Spain, do not wait to place your order with your favorite products
Translated automatically
