* Tip of presentation.
T-bone steak of beef more matured
T-bone steak of Beef to a Greater or Old Cow, to choose between a 1 Kg or 1.5 kg, matured Dry aged between 30 and 60 days to choose from. A piece of meat special for its maturation, an intense flavor and a tenderness greater.
Maturation of meat is called a process of “Dry aged” for this process, which is performed with a temperature-and humidity-controlled in special chambers of maturation.
For this type of process only selects the best meat, loins of beef more for healing, its fat and marmolación internal are exquisite, offering a top quality.
With this process you get a meat of softer texture and boost the flavor, aroma and juiciness, thanks to the evaporation of moisture and by the action of enzymes that contain the pieces of meat.
In this process the parts that have more day of ripening the taste and smell of the piece will be much more intense, to perform this type of meat it is necessary to have the best pieces of meat, the time and care needed to find the perfect item in every piece that we serve. Enjoy the best meat online at home with all the guarantees.
How t-bone steak of beef increased to the bbq?
If you have the idea to prepare a barbecue with these chuletones of beef increased (or ox), we recommend that you 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 more tender and with all his qualities to enjoy it big.
Meat: chuletones matured 30 to 35 days to enhance its flavor and get a tender texture, soft and juicy. Ripened by the dry aged, where it is subjected to the flesh to conditions of temperature and humidity controlled for a certain number of days in special chambers
* 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.