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RONDA SUPERIOR

parts_topround

Overview of TOP ROUND

Ronda superior is a large, lean cut taken from the round, characterized by a high proportion of lean meat. While it has a thin fat cover on the surface, there is very little internal fat, resulting in a clean and straightforward beef profile.

Meat quality varies within the top round depending on location. Toward the outside, closer to the gooseneck round, the meat contains slightly more fat but tends to have a coarser texture and firmer bite. In contrast, meat toward the inside, closer to the knuckle, is typically more tender and finer-grained, offering a smoother eating experience.

Top round is well suited for roast beef, thin slicing for hot pot or sukiyaki, low-temperature cooking, and sliced steak applications. By separating and utilizing each section according to its characteristics, chefs can maximize both flavor and texture. It is an ideal Wagyu cut for menus that emphasize lean meat, clarity of taste, and versatility.

PRIMAL CUT

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Autor
NIKUJILLE
En NIKUJILLE, comparto con el mundo la alegría de la carne de Wagyu de primera calidad. Me especializo en carne de vacuno de origen ético, como la Arita Wagyu, producida sin hormonas ni antibióticos. Al tender un puente entre productores y chefs, abogo por prácticas sostenibles y un enfoque de 'cero residuos' en cada preciado corte.