MEAT
Skirk Steak Diaframma (Parasangue Fine)Black Angus selezione celtic legend extra mbs
Reared in Ireland Tagli da: 0,5 KG ,1 KG ,1,2 KG ,3 KGInformation about the cut
The T-bone steak is obtained from the short loin near the lumbar vertebrae, from mid-back to the tail. The tenderloin is found in this section of the vertebrae, and the classic T-bone steak. This cut of meat, which is one of the most prized, is ideal for quick and direct cooking on a grill, in a frying pan or on the griddle, retaining both the bone and the outer fat, as these impart flavor and tenderness to the steak. It weighs between 0.1 kg and 1.5 kg and is vacuum-packed individually.
Information about the meat
Kimi is our extra special selection. Tasty, tender and with an elegant note and unmistakable flavor. Selected from the best pure breeds, with very high standards, Kimi meat has above-average marbling (BMS 8-10). Its fiber and distinct connective tissue, release aromas and vegetal notes in cooking; The intense flavor and unique tenderness make this selection one of the most popular worldwide.
Tips for preserving meat
We recommend taking the meat out of the fridge at least 5-10 minutes before cooking to avoid thermal shock that could make the fibers tough
Skirk Steak Diaframma (Parasangue Fine)Black Angus selezione celtic legend extra mbs
Reared in Ireland Tagli da: 0,5 KG ,1 KG ,1,2 KG ,3 KG