Roastbeef richtig zerlegen, so geht's. 🥩

Ingredients

• 4 kg Rostbeef (Argentinian beef roast) (Trimmed after processing; choose a well‑marbled cut for flavor)
• 1 roll Kitchen Twine (Cotton butcher's twine, 50 cm length is enough)

Instructions

1. Unwrap and Drain

   Remove the roast beef from its packaging and place it on a baking sheet to let any released meat juices drip away.

   Time: PT5M

2. Pat Dry

   Using paper towels, gently pat the surface of the meat to remove excess moisture.

   Time: PT3M

3. Halve the Roast

   Using a sharp chef's knife, cut the roast beef through the middle so it is easier to handle for trimming.

   Time: PT5M

4. Trim Tendons and Excess Fat (Side A)

   Turn one half over, slice away any visible tendons and thick layers of fat from the bottom side.

   Time: PT10M

5. Remove the Fat Cap (Side A)

   Pull off the outer fat cap; if it resists, run the knife just under the fat layer, staying close to the meat surface.

   Time: PT5M

6. Trim Remaining Fat and Sinew (Side B)

   Repeat steps 4 and 5 on the other half, removing any leftover fat, sinew, or silver skin.

   Time: PT5M

7. Cut Ends into Cubes

   Take the trimmed ends of the roast and cut them into 2 cm × 2 cm cubes for quick sautéing or stews.

   Time: PT7M

8. Slice Strips

   Hold the knife at a slight angle and slice the remaining meat into 2 cm wide strips, pulling the knife down the length of the meat.

   Time: PT7M

9. Tie Whole Roast (Optional)

   If you prefer to keep the roast whole, wrap kitchen twine tightly around the meat every 3 cm to hold its shape during cooking.

   Time: PT5M

10. Slice Steaks to Desired Thickness

    Finally, cut the roast into individual steaks of your preferred thickness (e.g., 2 cm) for grilling or pan‑searing.

    Time: PT5M

Nutrition Facts

Calories

940

Protein

78 g

Carbohydrates

0 g

Fat

66 g

Fiber

0 g