Beef Forequarter refers to the front section of a side of beef. It usually includes the shoulder, front legs, and adjoining parts.
Beef Full Forequarter is a cut which is mostly meat. This cut is taken at the front of the cow. Its meaty content is also used for meat processing.
Beef Forequarter is known as a robbed forequarter when it is boneless because the bones have been taken out, or in more colorful language, robbed.
BRANDS |
ORIGIN |
SPECIFICATIONS |
|---|---|---|
| Friboi | Brazil |
Net Weight:
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| Frigorifico Rio | Brazil |
Net Weight:
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| Mataboi | Brazil |
Net Weight:
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| Mondelli | Brazil |
Net Weight:
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BRANDS |
CUTS |
FAT TO MEAT RATIO |
OVERALL QUALITY |
CUSTOMER REMARKS |
|---|---|---|---|---|
| Friboi |  |
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| Mondelli | |
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2 lbs beef cubed
3 pieces garlic cloves crushed and chopped
1 piece onion finely chopped
2 cups beef broth
1-piece red bell pepper sliced
1-piece green bell pepper sliced
1 cup tomato sauce
½ cup liver spread processed using blender
1 teaspoon chili flakes
3 pieces dried bay leaves
2 cups potatoes sliced
2 cups carrots sliced
1/4 cup cooking oil
⅔ cup green olives
salt and pepper to taste
procedure
Heat the cooking oil in the cooking pot or pressure cooker.
Sauté the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and crushed pepper. Stir.
Add the liver spread. Stir.
Pour-in the tomato sauce and beef broth.
Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to 2 hours if using an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5 minutes more.
Add salt and pepper to taste. Serve hot and Enjoy!