Production of meat and meat products, beef steaks dry and wet fermentation.
A steak from a thick edge, with an abundance of veins of transparent fat inside and a thick "eye" of fat almost in the center. Has a rich taste. Delicate, cut from the sedentary back. Comes with or without a bone.
Thin sirloin steak. It is more aromatic than ribeye, with a pronounced meaty flavor.
Flank steak. The steaks are lean, but very rich in taste, with a distinct meaty aroma.
Neck fillet steak. Chuck eye roll tastes like ribeye, but more sinewy.
Side leg steak. The steak is very popular. Lean and very soft.
Shank steak. When cooked properly, the meat becomes tender.
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