T-bone steak of matured cow

T-bone steak of matured cow
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T-bone steak of matured cow

T-bone steak of matured cow

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Rating: 4.5
Minimum order amount:
49.00 €
Shipping time: 24 - 72 h
Free shipping
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About Carnes Market

High quality meat for all tastes (Madrid)

Además, Carnes Market es uno de nuestros vendedores recomendados: porque confiamos en ellos para daros el mejor producto y servicio

Origin: Community of Madrid.

Origin: Community of Madrid

Whole piece of 500 – 600 gr approx.

Whole piece of 500 – 600 gr approx

When we talk about the maturation process of beef, we must take into account that this process begins after the slaughter of the animal. From that moment, contrary to popular belief, positive changes occur in the meat.

In optimal conditions, the advantages of a well-carried out maturation will be numerous. It will become more tender, increasing its juiciness and enhancing its aroma and flavour. In other words, it gives the meat more intense flavours and aromas.

It is a natural process that increases to the maximum, therefore, the aroma, smell and taste of beef.

With this maturation period, unique and spectacular nuances are achieved.

The flavour of the beef is concentrated thanks to the loss of moisture and various properly controlled techniques

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More information

Origin: Community of Madrid.

Origin: Community of Madrid

Whole piece of 500 – 600 gr approx.

Whole piece of 500 – 600 gr approx

When we talk about the maturation process of beef, we must take into account that this process begins after the slaughter of the animal. From that moment, contrary to popular belief, positive changes occur in the meat.

In optimal conditions, the advantages of a well-carried out maturation will be numerous. It will become more tender, increasing its juiciness and enhancing its aroma and flavour. In other words, it gives the meat more intense flavours and aromas.

It is a natural process that increases to the maximum, therefore, the aroma, smell and taste of beef.

With this maturation period, unique and spectacular nuances are achieved.

The flavour of the beef is concentrated thanks to the loss of moisture and various properly controlled techniques

Translated automatically

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