Tiếng Việt
What part is Australian cow corn?
Australian beef cob English name is Shin Shank, is the small muscle located between the thigh and leg of the cow. This piece of meat has many interesting features to recognize such as:
Australian beef cob no fat but dark red lean muscle whole, with alternating veins and a tough tendon membrane covering the outermost part, the top part of the meat is a large tendon stem, this tendon stalk When stewed, it is soft and crispy.
The muscle of the flower is the most active muscle of the cow, so the fiber is small, strong, has many tendons and is rich in nutritional value.
Beef flower corn with very sweet, soft and fragrant characteristics. Especially this meat is very easy to prepare, combined with a number of different ingredients will give you extremely attractive dishes. You can use flower corn for dishes such as lemongrass stew, ginger stock, cabbage soup with sauerkraut…
Beef muscle contains many layers of raised tissue, creating a feeling of both crispy and chewy but equally attractive when chewing.
The nutritional value of Australian cow flower corn is highly appreciated, specifically the amount of saturated fat, protein and calories in each 100g is 2.5g, 34g and more than 200 Kcal, respectively. Besides, this part also contains abundant iron and many essential vitamins and minerals for the body, such as vitamins B3, B6, B12, phosphorus, selenium, etc.
