ENTRÉCULA
Description: A very juicy red cut covered with nerves.
Location: Diaphragm.
Uses: A piece consumed by butchers, due to its exquisite taste and scarcity. Delicious (even when grilled) due to the cherished juice that oozes from it.
BOCADO DE LA REINA
Description: Gelatinous and very juicy.
Location: Small muscle between the hip and the topside.
Uses: Clean and with no nerves, they are a delight in stew, providing a soft, tender meat said to be unbeatable.
DAIRY CALVES
Description: Flavoursome.
Location: Glands on both sides of the neck of the young lamb.
Uses: Popular in crumbed strips and fried, similar to “chopitos” made from beef.
COW LIPS
Description: Cartilaginous meat.
Location: Cow snout
Uses: Served as an accompaniment to traditional tripe, in sauce or cooked.
TONGUE
Description: Notable for its tenderness.
Location: Tongue.
Uses: In many places it is very popular for preparing casseroles or scarlet for cold meat.
BRAINS
Description: Soft, tender texture.
Location: Brain.
Uses: Popular for use in the preparation of tortillas and for consumption crumbed and fried.
LIVER
Description: Soft texture and intense flavour.
Location: Liver.
Uses: Sought-after for its iron content, cow liver is usually filleted and crumbed.
HEART
Description: Cartilaginous.
Location: Heart.
Uses: Can be obtained whole and open to be cooked, chopped up or served as grilled crumbed fillets.
KIDNEY
Description: Porous and made up of lobes.
Location: Kidneys.
Uses: Very common at Argentinian barbecues.
TESTICLES
Description: Known for its ample flavour and tenderness.
Location: Cow testicles.
Uses: Of particular note are piglet’s testicles, devoid of hair and cut, which are commonly crumbed and fried.
TRIPE
Description: Juicy and very porous.
Location: Bovine stomach.
Uses: Very popular in Madrid, where it is served with other products derived from cow, such as cow lips. It is also served with chorizo, morcilla (black pudding) and potatoes.
SWEETBREADS
Calidad: Soft and tender.
Situación: Throat.
Usos: The most prized specimens are the youngest, which are cut into medallions and roasted.