Beef pulp boneless

Boneless beef pulp is a cut of meat obtained from the muscular part of the cow, specifically without bone, making it ideal for a wide variety of culinary preparations. It is characterized as a lean meat with a soft texture and an intense flavor that is suitable for stews, braises, roasts, and frying.

This meat originates from bovine cattle, which is one of the most consumed sources of animal protein worldwide, especially in Latin American countries where beef is a staple ingredient in traditional cuisine.

Regarding its nutritional properties, boneless beef pulp is rich in high-quality proteins, heme iron which helps prevent anemia, B-complex vitamins, especially B12, and minerals such as zinc and phosphorus. Furthermore, being boneless, it facilitates handling and cooking, optimizing its use in recipes that require boneless cuts for a more uniform result.

In different Latin American countries, this ingredient may also be known as beef pulp, lean beef, beef loin, beef steak (when cut into fillets) or, more generally, simply as ground beef or stewing beef if it is intended for mincing.

It is a versatile and fundamental ingredient in gastronomy, perfect for recipes such as stews, meatballs, meat in sauce, braises, and stir-fries, providing flavor and nutritional value.