Codon

The pintail is a first class cut of beef, therefore highly appreciated and of high quality. This piece of meat, with a typical triangular shape, is obtained from the back of the animal, near the vertebrae near the tail. Its appearance is compact, slightly veined and with an upper layer of fat at least one or two centimeters thick. In this version the layer of fat is removed during preparation, if you are interested in the version with fat then go to our Picanha .

Contrary to what you might think, given the position of the cut, the pintail is very tender and tasty. Widely used in the kitchen, the butcher's tail is better known as rump cover or underside tip .

The uses that can be made of this cut of beef are extremely varied, making it perfect in every situation. In fact, traditional Italian cuisine uses pintail in numerous recipes, particularly in the preparation of classic braised and boiled meats, but it is also excellent as roast beef thanks to its tender consistency. More simply, it can be cut into very thin slices to make scallops, or into thicker slices for a tasty grilled steak.

This cut is made from cattle raised on the farm. agricultural Facchinetti.