Matambre
Thin cut of beef in South American cuisine
Nº Q2892954 ★★★
Rare · Savoirs
Matambre
Thin cut of beef in South American cuisine
Matambre is the name of a very thin cut of beef in Argentina, Uruguay, Rio Grande do Sul and also Paraguay. It is a rose-colored muscle taken between the skin and the ribs of the steer, a sort of flank steak. It is not the cut known normally in the U.S. as flank steak.
Dernier prix
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Prix plancher
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Médiane 7 j
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Ventes 30 j
0
Fourchette 30 j
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Historique des ventes
- Dernière vente
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- Moyenne 30 j
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- Plus bas 30 j
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- Plus haut 30 j
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- Ventes 7 j
- 0
- Ventes 30 j
- 0
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Texte en anglais Pas encore d'article dans ta langue : extrait en anglais.
Matambre is the name of a very thin cut of beef in Argentina, Uruguay, Rio Grande do Sul and also Paraguay. It is a rose-colored muscle taken between the skin and the ribs of the steer, a sort of flank steak. It is not the cut known normally in the U.S. as flank steak. Some people refer to it as the "fly shaker", because it is the muscle used by the animal to twitch to repel flies and other flying insects.
Texte : Wikipédia en anglais, CC BY-SA 4.0. · Image : Gesellman (CC BY 3.0) ·
