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Corte a Corte: Ternera en España

Alphabet

Played 3

About this activity

Cortes de ternera (España)

Created by

Spain

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Corte a Corte: Ternera en España
 

Corte a Corte: Ternera en EspañaOnline version

Cortes de ternera (España)

by monica
A
B
C
E
F
I
L
P
R
S
T

Empieza por A

Pieza de la zona del cuello o paletilla, adecuada para guisos o estofados.

Empieza por B

Trozo de músculo para freír, fino o grueso según el corte.

Empieza por C

Ribera o conjunto de costillas, ideal para asar o guisar.

Empieza por E

Pieza de la parte del hombro, buena para guisos largos.

Empieza por F

Corte de la zona baja del vientre, adecuado para asados y guisos.

Empieza por I

Órgano no es un corte, se usa en preparados específicos; evitar en la rueda si se busca cortes.

Empieza por L

Parte central del animal, carne tierna, apta para fileteados.

Empieza por P

Corte jugoso de la espalda, popular para asados y plancha.

Empieza por R

Extremo de la cola, valorado para caldos y guisos.

Empieza por S

Parte tierna situada junto a la columna, ideal para asar o filetear.

Empieza por T

Pieza de la grasa que cubre el lomo, se utiliza en some preparaciones.

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