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The Beef Ragout is one of the meats par excellence ideal for preparing stews. It is extracted from the shoulder, a piece of beef, tender and very juicy. The term Ragout is used to refer to a stew that consists of stewing the meat cooked in its own juices over low heat for a long time. The way to do it in Spanish cuisine is that the meat pieces are the size of the mouth. *Approximate weight of the product 500 gr. *In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.