65€
PER KG
GALICIAN RUBIA GALLEGA T-BONE STEAK GUTREI SELECTION
MEAT
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
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
REVIEWS
GALICIAN RUBIA GALLEGA T-BONE STEAK GUTREI SELECTION
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