Facing the Christmas, And with meat having become more expensive in recent times due to the inflationary context in general, many wonder about the preparation of the traditional toned calf, A must at Christmas tables.

Are there cuts cheaper than the typical peceto to prepare it? According to the latest price report from the Argentine Beef Promotion Institute (Ipcva), last month the kilo of peceto rose 15.6% and stood at $ 1066.58 per kilo. This product increased 79.3% versus November 2020. After the loin, the peceto is usually among the most sought after and expensive.

Meanwhile, the popcorn It is being offered in supermarkets in values ​​ranging from 740 to 800 pesos per kilo, depending on the point of sale, and represents a cheaper option for toné vitel. Another alternative is to use square, That according to the Ipcva marked $ 819.01 per kilo last month. “You can make vitel toné with cheaper cuts,” they point out from the Argentine meat promotion body.

In this regard, among the options is precisely to make popcorn yolk. Among the different cuts of beef, this cut is located on the inside and front side of the whole shoulder. “The thickest part is attached to the humerus and the tip to the shoulder blade,” says an Ipcva report on the cuts.

The Ipcva shared a recipe for toné popcorn vitel, with these ingredients: 1.5 kg of young bull popcorn, 3 onions, 1 celery, 1 red cabbage, 2 carrots, 3 cloves of garlic, 3 bay leaves, sprig of parsley chopped, coarse salt to taste, 3 egg yolks, a 120-gram can of tuna, 7 anchovies, mustard to taste, balsamic vinegar to taste, a 250-gram heavy cream, olive oil to taste and capers. The following video explains how to prepare a popcorn yolk.

Another option is the vitel toné with square, a typical product for milanesas. In the animal, it is the part adhered internally to the pecetal and looking at the femur. It has a quadrangular shape.

As detailed in www.carneargentina.org.ar, for six servings of yolk toné you need 1 ½ kg of square, 2 leeks, 2 bay leaves, 2 onions, 1 celery, salt and pepper. For the sauce: ½ glass of broth, 250 grams. of mayonnaise, 2 tablespoons of mustard, 1 teaspoon of alcohol vinegar, 150 grs. of tuna, 3 anchovies, 1 handful of parsley and 200 cc of cream. To decorate: 3 hard-boiled eggs, parsley and capers. Here is a video for square tonne vitel.