Osso buco, chuck, brisket
Slow cook
Hard-working muscles, high in collagen. They transform with time, low heat, and a little liquid.
Treated with patience (braise, stew, low oven), these cuts give you the animal's deepest flavor. Collagen turns to gelatin, fat melts into the sauce. Grass-fed beef takes especially well to this technique.
Showing 3 of 3 cuts
Method:
Osso buco
Cross-cut shank
FromGs. 48.000/ kg
Shank sliced cross-wise, bone and marrow included. Sunday stew material.
View cut
Chuck roast
Paleta
FromGs. 74.000/ kg
Large shoulder cut with intramuscular fat. Ideal for stew, pot roast, ragù.
View cut
Brisket
Pecho
FromGs. 55.000/ kg
Texas BBQ's cut. Two muscles (point + flat) with heavy fat and collagen.
View cut