* Tip of presentation.
Vacuum of veal, a piece of 800 grams
The vacuum of veal comes from the meat of great quality, the cut is out of the brisket of beef, along with the ribs, it is interesting that meat is a little more fibrous, but on the contrary it is very tasty.
Comes the cut with two layers of fat, perfect for roasts and barbecues.
Empty of beef on the barbecue or roasted
The vacuum of veal is cut very much used in barbecues in Argentina, to get away with two layers of fat external this will be perfect to seal it and developed inside of the perfect form. Sellaremos the meat with high heat and then put in a place of the barbecue where the fire more smooth and does not burn till the inside.
Also meat is very versatile to develop in other kitchens, we can remove the layers of fat and develop the irons, and even serves to fill in.