Рет қаралды 251,129
Hi, guys! Whenever I teach cutting lessons, I bring some news, but I also learn a lot. A long time ago, I was in the city of Arapongas, in Paraná (a state in Brazil), and I met the 3 bone ribs. Different, with very good flavor and many textures, this cut is very consumed and always leaves its mark on roasts. Of course, with Coqueiro meat packing meat, everything is easier. Does this cut have another name in your region? If so, comment here so we can exchange some knowledge. I hope you like it and try it out at home. A hugfromthe“gaúcho”!