Sukade is traditionally often used as stewing meat, for which it is also perfect. Sukade is much more versatile than that. Think, for example, of roasted sukade or finely chop it into a steak tartare. Characteristic of the sukade is the sinew through the middle. Through slow cooking, this becomes nice and tender, which provides the typical experience of sukade. With other preparation methods, this must first be removed.
België (nl)