16 – Fore Shank / Músculo Dianteiro Bovino
Also known as cow’s hand and arm. It can also be called tortuga (Spanish), jarret or gîte de devant (French) or fore shank (English). It must be cooked by moist heat and can be ground or cut into steaks or strips. Very tasty, it is indicated for the preparation of sauces, stews, stews, roasts, pot meats and also soups.
