Aprenda a fazer pratos deliciosos com carnes de segunda

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Não se engane, as carnes de segunda podem ser uma ótima opção para fazer pratos macios e suculentos, sem gastar muito.

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Costela: corte de segunda muito apreciado em churrascos ou cozidos. Absorve bem os temperos e marinadas.

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Paleta: corte de carne versátil e saboroso, localizado na parte dianteira do gado. Pode ser assada, cozida ou frita.

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Chuleta: também chamada de bisteca bovina, é um corte com osso que fica ótimo em grelhados. Não confunda com a costela.

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Coxão duro: carne acessível, deliciosa e fácil de encontrar. Ideal para carne moída, hambúrgueres e almôndegas.

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Fraldinha: corte de carne bovina muito usado em churrascos. Pode ser temperado com sal grosso ou marinadas e especiarias.

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Acém: o maior e mais macio corte dianteiro do gado. É uma carne magra e econômica, ótima para strogonoff e outros pratos.

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