Cutting trophy of meat, obtained from the part of the bovine adjacent to the fillet. In the butcher’s bench it is often referred to as the lombata, a term that derives from the lumbar area (bear) from which the meat is taken.
Obtained from the rear quarter of the bovine and cataloged among the cuts of first-class meat, the counter-thread is considered slightly less tender and therefore less delicious than the much-praised fillet. But it is precisely its organoleptic characteristics and that slight amount of fat (the fillet is considered a semi-fat meat) that make the fillet the meat without bone ideal for grilling, cut and roast beef in English.
In my butcher shop, to make the cut of the fork even more tender and tasty, I select some pieces for the rolling and after having adequately prepared them I put them in the appropriate ripening plant of the meat.
I assure you that the final result is a real delicacy. Try it to believe.
Types of Conficto cooking
Beef counter-thread is a cut of tender and tasty meat, suitable for dishes that require fast cooking and few elaborations. Ideal for cooking on the plate or on the steak, in the kitchen it is often used for the preparation of:
- Beef cut, quick cooking to get a pink heart and a golden crunch on the outside, served cut into slices and accompanied with vegetable side dishes
- Roast-beef, gold roasting on the outside, pinky color in the interior
Cooking times of the counter-threader
To better preserve the organoleptic characteristics of the counterreading I recommend a quick cooking over direct heat.
An excellent technique is to grill your piece of fillet in a hot pan, 3/4 minutes per side (it turns the meat only once) to the lid closed. Before serving, let the meat rest on a covered dish for another 3 minutes so as to obtain a soft and juicy filler.
In baked cooking it is essential to pay attention to the cooking times, the heart of the meat must always remain slightly pink so as to keep soft and juicy.
The advantage of coming to the shop to buy meat is that you can always ask for advice on the cooking and the times to your butcher of trust, we are always happy to help you and explain some tricks. If then, you want to amaze your diners with a tasty roast beef, but you are not sure to get the desired result or simply do not have time, on request we can cook it for you. A good advantage, don’t you think?
Makeup of Gianni Macelàr not to ruin the forecoletto in firing
Never engrave the meat during cooking to evaluate the degree of cooking. This widely used practice is a bad habit because it makes the meat lose liquids and the result will be a less soft meat.
If you don’t have a meat thermometer, use the touch by pressing the meat lightly with a finger.
How the Countread in the Regions of Italy is called
Region that go terminology that you find
Italy is a country with countless agri-food products, an unspecified number of regional and local cuisines and a vast regional vocabulary that leads to obtaining different terminology to indicate the same product or object. This is also reflected in everyday actions like shopping.
If in Lombardy from the butcher ask for a counter-threader, in other regions the term often changes. Think, that in the case of this specific cut, if it is a calf counter-fitread, you may also find it by the name of boneless carré.