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Tortuguita – Tortuga Beef

The tortugita is located in the two hindquarters of the calf, at the back of the thigh. In the center the muscle is rich in collagen, yet it is also extremely tender. The name is taken from the Spanish tortuguita which means (little turtle). When braised it proves to be a very tender and collagen-rich cut, with less gelatin than the front mouse, but because it is also very tasty, tortugita is considered suitable for even leaner stews.

COOKING INSTRUCTIONS FOR Tortuguita – Tortuga Beef

This cut fits perfectly into the archetypal Sunday stew, a braised dish, a wine stew or a lemon stew. It can be cooked slowly but always in a moist environment, whole (tied with string) or diced; the sauce that results from cooking it is excellent.


INFORMATION FOR Tortuguita – Tortuga Beef

What is a tortugita?

The name is taken from the Spanish tortuguita which means (little turtle). The tortuguita is the muscle located at the back of the thigh, in the posterior quadrant.

Which cuts does the tortugita look like?

Although, internationally, the cuts never exactly coincide, we could say that it corresponds to the Brazilian músculo de primeira, the Spanish morcillo, the American shank (leg), part of the English thick flank (top rump), the Italian pesce (or gamboncello, gamba or campanello) and part of the French gite or gite-gite.

How to cut the tortugita?

It is advisable to cut it, against the grain, into large portions as the size of the pieces will be affected by the moist environment in which it will be cooked, causing shrinkage.