Meats

Racket Meat: What It Is, Where It Is Located, and How to Prepare This Flavorful and Juicy Cut?

If you are a meat enthusiast, you have probably come across a wide variety of cuts, each with its own particularities and unique flavors. But have you ever heard of the raquete meat? In the culinary world, especially in barbecue, the raquete meat has been gaining prominence and arousing curiosity in many. At CanalCozinha, we uncover the secrets of this beef cut that promises to conquer your palate with unmatched tenderness and juiciness. Get ready to discover everything about the raquete meat: what it is, its location on the cow, its characteristics, and, of course, the best ways to prepare it to extract the maximum flavor.

Unveiling Raquete Meat: Location and Origin of this Special Cut

A raquete meatalso known by other names that we will explore later, is a cut taken from the beef shoulder. That’s right! The shoulder, often underestimated, holds true culinary gems, and the raquete is one of them. It is specifically located in the front part of the cow, precisely below the shoulder blade bone, which gives it a peculiar shape that justifies its name. The beef shoulder is a region rich in flavorful and tender cuts, and the raquete stands out as one of the noblest and most appreciated.

Besides the raquete, the beef shoulder offers other exceptional cuts, such as:

  • Peixinho (also known as arm eye or coió)
  • Sete da paleta
  • Miolo da paleta (heart of the shoulder)
  • Bombom da paleta (the center of the miolo da paleta)
  • Capa da paleta (shoulder cap)
  • Filézinho da paleta (small fillet of the shoulder)

A raquete meat is still gaining ground in the market but has already become a favorite among meat lovers, especially those who appreciate distinctive and characterful cuts. However, due to its specific location and the skill required for deboning, it may not be easily found in all butcher shops.

The growing popularity of cuts like the raquete reflects a trend toward valuing less traditional cuts and a search for new gastronomic experiences. This market diversification is partly influenced by American meat cuts, which inspire adaptations and new nomenclatures in Brazil.

Is Raquete Meat Good? An Ideal Cut for Barbecue and Other Preparations

Now that you know the origin of the raquete meat, the burning question is: is it really good? The answer is a resounding yes! The raquete is considered by many experts to be the best cut from the beef shoulder. Its tenderness, juiciness, and intense flavor make it an excellent choice for various preparations, including, and especially, barbecue.

When prepared correctly, the raquete meat can surprise even the most demanding palates. It can be made whole, slowly roasted over low coals, or sliced into steaks or medallions for quicker grill preparation. An important detail to consider is the presence of a collagen tendon that runs through the center of the cut. This tendon, though it may seem like a drawback, melts when the meat is slow-cooked, adding even more flavor and juiciness to the cut.

For barbecue, if you plan to cook the piece whole, the ideal is to roast on low heat for a prolonged period, allowing the collagen to dissolve completely. For faster preparation, the suggestion is to cut the raquete into medallions or steaks, which facilitates cooking and ensures that the collagen does not affect the texture.

5 Distinctive Features of Raquete Meat That Make It Unique

A raquete meat has singular attributes that differentiate it from other cuts. Check out the 5 main characteristics that make it such a special choice:

  1. Intense and Remarkable Flavor: A raquete has a rich and distinctive flavor that stands out among other shoulder cuts.
  2. Surprising Tenderness: Although it is a cut from the front part of the cow, the raquete is extremely tender, rivaling cuts considered more noble.
  3. Unmatched Juiciness: When prepared correctly, the raquete retains its internal juices, resulting in an extremely juicy and moist meat.
  4. Just the Right Fat Cap: A raquete has a fat cap that contributes to flavor and juiciness without being excessive.
  5. Marbling Present: The fat interspersed within the muscle fibers (marbling) is present in the raquete, ensuring even more flavor and tenderness.

Other Names for Raquete Meat: Shoulder Steak, Flat Iron Steak, and More

As is common in the meat world, the raquete is known by different names depending on the region and butcher shop. Some of the “nicknames” you might encounter include:

  • Ombro da Paleta (Shoulder Steak): Reference to its location in the beef shoulder.
  • Sete da Paleta sem Osso (Boneless Sete da Paleta): Another name referencing its position in the shoulder.
  • Flat Iron Steak: This is an American term that has gained popularity in Brazil referring to a specific cut of the raquete.

O Flat Iron Steak deserves a more detailed explanation. It is obtained from the raquete, but goes through a cleaning and trimming process that removes the central collagen tendon. For this, the piece is removed from the shoulder and then cut lengthwise at the tendon level, separating the raquete into two large, thinner steaks without the central collagen. The result is an extremely tender cut, perfect for grilling whole and then slicing, resembling the shape and texture of flank steak.

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How to Prepare Raquete Meat: 2 Delicious Suggestions to Impress

The versatility of the raquete meat allows it to be prepared in various ways. Here we suggest two preparations that emphasize its flavor and texture:

1. Raquete Meat on the Grill with Brazil Nut Farofa: An Explosion of Flavors

For this recipe, you will need a whole piece of raquete meat of good quality with visible marbling. Season the meat only with crushed coarse salt and black pepper to taste. Place it on the grill over strong coals initially to sear all sides of the meat. Then raise the grill to a height where the heat is gentler and let it roast slowly, turning occasionally, until it reaches the desired doneness.

While the meat cooks, prepare a delicious Brazil nut farofa to accompany it. In a pan, melt butter and sauté chopped garlic and onion. Add chopped bacon and fry until golden. Add chopped Brazil nuts and cashew nuts to taste. Finally, gradually add manioc flour, stirring constantly until you get a moist and crunchy farofa. Finish with chopped fresh parsley.

2. Raquete Meat Cut as Flat Iron with Stuffed Tomatoes: Simplicity and Flavor on the Grill

For this preparation, you will need the raquete meat already cut into Flat Iron Steak. Season the steaks only with coarse salt. On a very hot grill, quickly sear the steaks on both sides until the desired doneness is reached. The Flat Iron is best enjoyed rare or medium rare.

To accompany, prepare stuffed tomatoes on the grill itself. Cut tomatoes in half, remove the seeds, and fill with a mixture of mashed fresh Minas cheese, olive oil, salt, black pepper, and chopped fresh basil. Place the tomatoes on the grill, cut side down, until the cheese melts and the tomatoes are tender.

Products to Help You Prepare an Unforgettable Raquete Meat:

To ensure success in preparing your raquete meat, invest in good tools:

Quality Boning Knife

Essential for precisely separating the raquete from the shoulder.

Argentine Grill

Ideal for roasting the raquete meat both whole and as steaks.

Meat Thermometer

To ensure your raquete reaches the perfect cooking point.

With these tips from CanalCozinhayou are ready to explore the universe of raquete meat and be surprised by its flavor and versatility. Try the preparation suggestions, adapt to your taste, and share your experiences in the comments! Enjoy your meal!

Image Source: sauerkraut delicious

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