My baskets
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My baskets
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Un auténtico manjar. Maduración y con un sabor extraordinario
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Manolo's offers you here what many consider the best steak in Galicia and the world, as it has been recognized in the World Steak Challenge. From Rubia Galician cows and with 45-60days of maturation in dry aged chamber. Just looking at its yellow fat, red meat and infiltration, you will realize that we are talking about another level of steak. If you want to make a difference at your table, this is your steak. Do not miss the opportunity to try something different.
Manolo offers you the following size options so that the steak adapts to your needs:
- 1.5 Kilograms
- 2 Kilograms
- 2.5 Kilograms
The weights are approximate, since all the cutlets are cut manually to order.
The beef cutlet has become by its own merits one of our star products. The reasons are none other than an excellent raw material, obtained from the best blond breed cows fed with the best Galician pastures and a dry aging chambers Dry-Aged to preserve and offer us that sublime taste that characterizes our beef cutlets
The cutlet will arrive vacuum packed. You have several weight options to choose from. The cuts are manual, so the weights are always approximate.
Preparation. Grilled or grilled, if you grill it, make sure it is very hot before. Ideally, season with salt and pepper and that's it. The salt, as always, we recommend you to use salt flakes.
Our recommendation is that the steak is always 'al punto', as this way the meat does not lose juiciness in the grill. If you want to make it a little more, cut it into small pieces and turn it over and over.
The T-bone steak is a hearty piece of meat, how about a "little salad" to reduce it?
We recommend keeping the meat between 1 and 5ºC
Preferential consumption: before 7 days.
A good idea is to take the meat out of the fridge 15 minutes beforehand so that it is tempered and not cold inside if cooked rare.
You can freeze this product without any problem for 6 months. Remember that you can only freeze it once.
