GALICIAN RUBIA GALLEGA T-BONE STEAK GUTREI SELECTION

MEAT

Reared in Spain
91 €

  • Gutrei
65€
PER KG

GALICIAN RUBIA GALLEGA T-BONE STEAK GUTREI SELECTION

MEAT

Information 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

The organoleptic characteristics of the Galician “veja” (old) beef are among the best in the world in terms of its intense flavor, unique fragrance and thick band of yellow fat. These are due to the unparalleled farming methods. The rainy climate in Spain and north-west Portugal, as well as respect for the tradition of feeding cattle with wheat grass and fermented maize, gives a special acidity to the pastures of the famous Mirandesa, Frieiresa, Cachena Parda, Minhota and Rubia Gallega breeds.

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

TECHNICAL DATA SHEET

GALICIAN RUBIA GALLEGA T-BONE STEAK GUTREI SELECTION

Reared in
Spain
Selections
Gutrei Galicia
Animal
Cow
Heifer
Aging
30+ days
Tips on how to cook the meat
After cooking, leave the meat to rest for 5-10 min, and cover it with a sheet of aluminum foil so that the juices are better distributed.
Other tips
It can be frozen to prolong preservation - this process does not alter either the taste or the consistency of the meat.
Categoria
MEAT

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GALICIAN RUBIA GALLEGA T-BONE STEAK GUTREI SELECTION

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