Beef tenderloin ECO (1,3kg approx.)

Beef tenderloin ECO (1,3kg approx.)
Beef tenderloin ECO (1,3kg approx.) Beef tenderloin ECO (1,3kg approx.)-detalle Beef tenderloin ECO (1,3kg approx.)-lateral
Beef tenderloin ECO (1,3kg approx.) Beef tenderloin ECO (1,3kg approx.)-detalle Beef tenderloin ECO (1,3kg approx.)-lateral

Beef tenderloin ECO (1,3kg approx.)

Beef tenderloin ECO (1,3kg approx.)

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Ecobovis Campos de Orgaz
Rating: 5
No minimum order
Shipping time: 24 - 48 h
6,60 €
free from 80 €
Recommended

About Ecobovis Campos de Orgaz

Grass-fed organic beef (Toledo)

EcoBovis Campos de Orgaz is a cattle farm where animals are raised in freedom, with a natural diet of grass and their own forage. Their organic farming and livestock system aims to promote animal welfare, environmental care, and healthy soils. They offer high-quality, organic, and sustainable meat with less fat and calories, and more beneficial nutrients for health. Their goal is to be a 100% sustainable activity.
Además, Ecobovis Campos de Orgaz es uno de nuestros vendedores recomendados: porque confiamos en ellos para daros el mejor producto y servicio

Alérgenos y características

Bio / Ecological

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Bio / Ecological

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

ECO hip tail: whole piece of 1.7kg approx.

Hip tail ECO: whole piece of 1.7kg approx

Information

ECO hip tail: 27,2€ whole piece of 1,7kg approx. (VAT included). The kilo comes out at 16,00€

It has a triangular shape and is located inside the hip. The central area is more tender and its main use is for stewing, although it can also be cut into escalopes or minced meat

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More information

ECO hip tail: whole piece of 1.7kg approx.

Hip tail ECO: whole piece of 1.7kg approx

Information

ECO hip tail: 27,2€ whole piece of 1,7kg approx. (VAT included). The kilo comes out at 16,00€

It has a triangular shape and is located inside the hip. The central area is more tender and its main use is for stewing, although it can also be cut into escalopes or minced meat

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