Fullblood Denver Cut Steaks 9/9+

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ist das Kernstück\u003c\/span\u003e des Rindernackens und zeichnet sich durch seine kräftig ausgeprägte Marmorierung aus. Diese ist auch verantwortlich dafür, dass der Cut nicht nur optisch, sondern auch geschmacklich ein echtes Highlight ist. \u003cbr\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eMit Ausnahme des Denver-Cuts, ist das Fleisch des Rindernackens aufgrund der vielen Muskelbewegung meist nicht so zart und wird daher gerne für Schmorgerichte verwendet. Da der Denver-Cut jedoch direkt unter dem Schulterblattknochen liegt, wird dieser im Vergleich zum restlichen Nacken wenig bewegt und es wird besonders viel intramuskuläres Fett eingelagert. Dies ist das Geheimnis hinter seiner zarten Textur und weshalb die Japaner diesen Cut so sehr lieben. In kleine Streifen oder Würfel geschnitten, lässt er sich wunderbar auf einer Teppanyaki-Platte garen, wobei das Fett langsam schmilzt und für schöne Röstaromen sorgt. Einfach genial!\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003eKurz gesagt:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e- Kernstück des Rindernackens\u003cbr data-mce-fragment=\"1\"\u003e- Besonders Kräftig marmoriert\u003cbr data-mce-fragment=\"1\"\u003e- Zart und äußerst geschmacksintensiv \u003c\/p\u003e"}