Boneless beef pulp

Boneless beef pulp is a lean cut of meat obtained from the inner part of the cow's muscle, notable for its tender texture and low-fat content compared to other cuts. This ingredient is highly valued in cooking for its versatility, as it can be grilled, stewed, baked, or sautéed, and it absorbs the flavors of marinades and spices well.

The origin of boneless beef pulp dates back to cattle farming, especially in countries with a tradition of livestock breeding such as Argentina, Mexico, Colombia, and other Latin American countries where beef is a fundamental ingredient in the local cuisine.

Regarding its properties, boneless beef pulp is an excellent source of high-quality protein, essential for muscle repair and building. It also provides important minerals such as iron, zinc, and phosphorus, as well as B-complex vitamins, which are fundamental for energy metabolism.

In different regions of Hispanic America, boneless beef pulp may also be known by other names that facilitate its identification in recipes and local markets, including: pulpa negra, bola de lomo, espaldilla, or simply pulpa de res. Depending on the country, this term may vary, so it is advisable to verify the specific cut when purchasing or following a recipe.