Lean beef pulp

Lean beef pulp is a cut of beef characterized by its low fat content, making it an ideal choice for those seeking a healthy diet without sacrificing protein intake. It is obtained from various parts of the animal, primarily from muscles with little fat marbling, such as the leg or round, and is valued for its tender texture and versatility in cooking.

This ingredient is widely used in various Spanish-speaking cuisines, especially in dishes that require clean and tender meat, such as stews, braises, minced meat, or even for making homemade hamburgers.

Regarding its origin, lean beef pulp comes from cattle raised in different regions of Latin America and the world, being a common product in the fresh meat sold in markets and butcher shops.

Properties: Lean beef pulp is an excellent source of high-quality protein, heme iron (easily absorbable), zinc, and B-complex vitamins, especially B12, which are essential for the proper functioning of the body. Its low-fat content makes it ideal for low-calorie and low-saturated-fat diets.

In Latin America, lean beef pulp may also be known by names such as: lean meat, lean round, lean rump, or simply round, depending on the country and region. However, all these terms refer to similar cuts that provide clean meat with little fat.