Needle steak?!
Discussion
New one on me but thats what google makes of "Filete de Aguja"?
Just going to whack it on a red hot char grill and serve with some butter and salad but not having access to my books I'd be interested to know exactly what I bought very cheaply in the local Spanish market. It's a cross cut going through several muscles with a good layer of fat around each and well marbled. Should cook well.
Hopefully got an epic suckling pig tomorrow night in a popper wood oven having already done lunch for 11 friends and family in the outdoor kitchen.
Just going to whack it on a red hot char grill and serve with some butter and salad but not having access to my books I'd be interested to know exactly what I bought very cheaply in the local Spanish market. It's a cross cut going through several muscles with a good layer of fat around each and well marbled. Should cook well.
Hopefully got an epic suckling pig tomorrow night in a popper wood oven having already done lunch for 11 friends and family in the outdoor kitchen.
calibrax said:
It's the pig or lamb equivalent of sirloin.
21TonyK said:
Not lamb or pork, def. beef. Texture is very soft. Hoping it goes well with garlic better and patatas bravas (dropped the salad idea 
)
Whoops! you're right. I looked up Chuleta de Aguja by mistake! http://es.wikipedia.org/wiki/Chuleta_de_aguja )This shows the part of the cow where Filete de Aguja comes from :
So it seems to be forerib or chuck.
calibrax said:
Whoops! you're right. I looked up Chuleta de Aguja by mistake! http://es.wikipedia.org/wiki/Chuleta_de_aguja
This shows the part of the cow where Filete de Aguja comes from :
So it seems to be forerib or chuck.
Excellent, looks like a cheap version of ribeye (minus the eye!)This shows the part of the cow where Filete de Aguja comes from :
So it seems to be forerib or chuck.
Cheers!
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