* Tip of presentation.
T-bone steak of beef more
The t-bone steak of beef increased (before ox) is considered one of the great gourmet products of the meat, therefore these pieces are selected of the best loins ripened in special chambers, by choosing from the top have the most quality in infiltration and fat, this will make that fat will cover the design of this t-bone steak and you can enjoy a great delicacy.
How t-bone steak of beef increased to the bbq?
If you have the idea to prepare a barbecue with these chuletones of beef more, we recommend first is that the meat is at room temperature at least an hour, this is basic. To prepare it we must throw it on the fire for the mark a bit on both sides and remove it from the direct fire to be placed in an area of the barbecue that will not continue to fire but they go by your pace, so that you have a t-bone steak of beef increased (or beef) tender and with all his qualities to enjoy it big.
Meat: selected pieces-especially in refrigerated special, in which maceration minimum is achieved by a greater tenderness for the tasty chuletones and steaks, all this while respecting all the qualities of the beef more.
* WHEN THERE IS MORE DEMAND THAT SUPPLY, THE ORIGIN OF THIS MEAT CAN VARY.
SOURCE: SEGOVIA, MADRID, ZAMORA, CATALONIA, SPAIN.
* CAN BE FROZEN IN THE SAME CONTAINER IN WHICH IT IS RECEIVED.
- TO CONSUME AFTER IT IS FROZEN, IT SHOULD TAKE 12 HOURS BEFORE AND REMOVE WITH A PAPER OR CLOTH FROM THE POSSIBLE MOISTURE OR WATER THAT HAS BEEN GENERATED IN THE FREEZING PROCESS.
The meats that we offer in Anchoasdeluxe are from the grower to ensure maximum freshness, so that, in general, tend to be 10 days, look on the label to take the product. If you are not going to eat all the meat, it is recommended that you freeze, for later tasting, this way the meat will be in perfect condition.