Zancarrón or Morcillo
The zancarrón is a piece that is located in the arm of the animal. It is characterized by its juiciness due to the beta it possesses. In addition, this part is lean, fibrous and gelatinous
Normally the cut of this part of the veal, without boning and in thick slices, is known as ossobuco
The high presence of collagen in this part of the veal makes it ideal for stews and in this case it can be used for stewing, making broths and stews.
At CorteAstur we care the most about the living conditions of our Asturian Heifers, so we adapt our animals to traditional breeding methods, keeping them in complete freedom, in a stress-free environment, along with a natural diet based on Asturian pastures, GMO-free feed and no palm oil derivatives.
That is why we adapt our animals to traditional breeding methods, keeping them in complete freedom, in a stress-free environment, along 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
Don't wait any longer and make your best dishes with our meat!
