When we speak of a priest's hat, we mean the muscles of the shoulder of the bovine animal.
The meat of this cut has a slight vein of connective tissue which makes it particularly tasty and which melts during cooking, giving the piece softness and fragrance without weighing it down. The priest's cap has a narrow, elongated shape. And it is from the latter that it takes its name: the almost triangular shape in fact recalls that of the priests' hat.
Ideal for roasting, braising and stewing, but also good for pan-frying.
Type the product you are looking for in the bar above.
Promo of the week.
Every week you will receive promotions and new content to learn all the secrets of the Mannarino