As a muscle that is very used while walking, the topside does not have so much intramuscular fat, and the texture of the muscle fibre is thicker, but with a very pronounced taste. Depending on the cutting mode, we can get well-calibrated parts with various destinations. For example, the middle part of the topside is very good for schnitzel and the sides of the topside are cut into goulash cubes.
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Și află de ultimele noastre oferte și cum poți avea un meniu gustos și sănătos, cu ajutorul cărnii de vită Angus.
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