Are you familiar with beef rose meat?
This unique cut of meat comes from the easily accessible cutaneous trunci muscle that spans from the chuck to the flank of a cow.
With its lighter red color and high fat content, beef rose meat practically melts in your mouth and absorbs flavors well.
It’s a versatile cut that can be boiled, fried, grilled, or oven cooked, and can be served as a main course protein or even an appetizer.
In Mexican cuisine, it’s known as “suadero” and is a favorite in tacos.
But what exactly is beef rose meat and how is it different from other cuts of beef?
Let’s dive in and explore this delicious and underrated cut of meat.
What Is Beef Rose Meat?
Beef rose meat is a unique cut of meat that comes from between the leg and the stomach of a cow. It is sometimes referred to as “rose meat” because of its lighter red color. This cut of meat is mainly fat with a small amount of muscles, which makes it incredibly tender and flavorful.
The cutaneous trunci muscle, where beef rose meat comes from, is easily accessible on the outside of the carcass and spans from the chuck to the flank. This muscle is not commonly used by the cow, which is why it has a higher fat content and a lighter color compared to other interior muscles of the carcass.
Where Does Beef Rose Meat Come From?
Beef rose meat comes from the cutaneous trunci muscle, which is located between the leg and the stomach of a cow. This muscle is not commonly used by the cow, which results in a higher fat content and a lighter color compared to other interior muscles of the carcass. The meat is mainly fat with a small amount of muscles, making it incredibly tender and flavorful. The unique texture and flavor make it a favorite cut of meat in many households. It is easy to cook and absorbs flavors well, making it a versatile ingredient in many dishes. Beef rose meat is sometimes confused with hanger steak or brisket, but it is a distinct cut of meat that has its own unique qualities.
What Are The Characteristics Of Beef Rose Meat?
Beef rose meat has unique characteristics that make it stand out from other cuts of beef. Firstly, it is mainly composed of fat with a small amount of muscles, which gives it a tender and juicy texture. Secondly, it has a lighter red color compared to most interior muscles of the cow. This is because the cutaneous trunci muscle, where the beef rose meat comes from, is not commonly used by the cow. Finally, this cut of meat is easy to cook and absorbs flavors well, making it a favorite among many chefs and home cooks. It can be boiled then fried, grilled, or oven cooked, and can be served as a main course protein or even an appetizer. Overall, beef rose meat is a versatile and flavorful cut of beef that is sure to impress anyone who tries it.
How To Cook Beef Rose Meat?
Beef rose meat is a delicious cut of meat that can be cooked in a variety of ways. Before cooking, it is important to marinate the meat to allow it to soak in flavors easily. You can marinate the meat in whatever seasonings, sauces, and oils you would like. In a large plastic bag, add the marinade along with the beef rose meat. Refrigerate this mixture for up to 24 hours before cooking the meat. Always leave the meat in the marinade inside the fridge until you are ready to cook.
When you are ready to cook, take out the beef rose meat from the marinade. In a skillet, add a teaspoon or two of olive oil, alongside onions, garlic, cilantro, and any peppers you would like. Once the vegetables start to sizzle with the olive oil, add the beef rose meat. It should start frying almost immediately. With tongs, move the slices and shreds of beef rose meat around so it cooks thoroughly. After about 5-15 minutes, depending on the intensity of your stovetop, the meat should be done. If you are uncertain, check the internal temperature of the meat.
Alternatively, you can slow-cook beef rose meat in a pot or over a large griddle. Place the beef rose meat and beef fat or oil into a pot and cover it with water. Cook for about 2 hours until the meat is tender. Once the meat is tender and the water has reduced, shred or chop it before returning it to the pot to lightly brown before forming tacos.
How To Serve Beef Rose Meat?
Beef rose meat is a versatile cut that can be cooked in various ways and served as a main course protein or even an appetizer. One of the most popular ways to serve this meat is in tacos, enchiladas, and tostadas. The meat is usually cut into large chunks or slices, marinated, and cooked slowly to absorb the seasonings and flavors well. Corn tortillas are the perfect complement to beef rose meat tacos as they bring extra flavor to the dish.
Beef rose meat can also be used as leftover meat to eat with tortillas, tostadas, and bread. It can be boiled, fried, grilled, or oven-cooked depending on your preference. Additionally, it can be served cold or hot, making it an excellent choice for a variety of dishes.
For those who want to get creative with their beef rose meat dishes, it can be stuffed with champignon and leek, served with a carrot and sweet pepper sauce, green peas puree, tomato brochette, and potato crisps. To prepare this dish, rub salt all over the rose meat and let it stand for a few minutes. Sauté julienned leek and champignons in a frying pan, put the stuffing on the rose meat, roll it up, and wrap it in aluminum foil. Cook in a moderate oven until the beef is tender. Garnish with sweet pepper and carrot sauce liquidized with broth, salt, pepper, and a touch of cream.
Beef Rose Meat In Mexican Cuisine: Suadero
In Mexican cuisine, suadero is a popular type of beef rose meat that is often used in various dishes. Suadero is a thin strip of meat that can be found between the lower flank and the sirloin of a cow. It has a smooth texture and is noted for having very little muscle grain.
Suadero is typically confited or fried and used as a filling for tacos. It is also commonly eaten in sandwiches (tortas) or served in a round, thick, hollow fritter made of corn dough called gorditas. Suadero has a unique taste and texture that makes it perfect for slow cooking. When cooked properly, it becomes moist, tender, and melts in your mouth.
Although suadero is sometimes confused with hanger steak or brisket because they are all types of thinly cut beef, suadero has its own distinct flavor and texture. It has a little more sweetness and chewiness to it than hanger steak, but it is still incredibly tender and flavorful.
Suadero is a nutritious source of protein and vitamin B12, but it can also be high in cholesterol and saturated fats. As with all meats, it should be consumed in moderation to avoid any health problems.
In Mexican cuisine, suadero is a beloved ingredient that adds depth and flavor to many dishes. Whether you’re enjoying it in a taco or a sandwich, suadero is sure to satisfy your taste buds with its unique taste and texture.
