Working cow rib steak

General information: Animals that are pampered day after day and fed in a natural way. This cut also contains a high percentage of intramuscular fat, which makes a steak what it should be. A taste bomb. You also get this cut at the peak of the meat maturation - matured on the bone. The maturation is individualized to each piece and can reach more than 120 days.

Type of product: Matured product - vacuum packed - refrigerated - store between 0ºc and 4ºc - suitable for freezing.

Directions for use: Remove the chop from the vacuum bag 2-3 hours before roasting. Temper the meat and remove 1 millimeter the layer of external fat. We roast the bone separately so that the roast is uniform. You can watch an explanatory video on our youtube channel.

It does not contain allergens.