MEAT | BEEF | Argentinian beef
Argentinian Angus beef cap muscle vacuum packed ±1kg ⚖ LE BOEUF ARGENTIN
302097
The famous Argentinian maminha is our baroness aiguillette, a piece of conical shape, tender, tasty and finely marbled. Its fat brings an additional flavor during cooking, so it should not be removed before putting it on the grill or on the barbecue. It can be eaten rare (57°C in the centre) or dewy (66°C in the centre). A dry marinade of herbs and spices wrapped in film for 8 to 24 hours in the fridge is ideal. Take the piece out at room temperature 45 minutes before grilling it. For baking, bake at 220°C for about 20 minutes. On the barbecue, sear over very hot heat on all sides, then reduce the heat and cook for about 30 minutes with the lid closed or under aluminum foil. Leave to rest in aluminum foil for 10 to 15 minutes before tasting.
The Angus beef owes its reputation to its finely marbled meat which gives it a tender, juicy meat with a floral, balanced and elegant taste.
The Angus beef is a noble breed, appreciated and known around the world for its extremely tender flesh with exceptional grain. The rich red color of the meat is the guarantee of a strong presence of vitamin A, proof of a diet consisting exclusively of grass. Its silky texture is due to a light marbling, which gives it its tenderness, such a rich flavor and excellent quality in the mouth without excessive fat. The result of a cross between the Celtic cow and the Scottish bull, the Angus beef is hornless. Docile and hardy, it is particularly suited to growing conditions on Irish, Scottish and european farms and pastures. This absence of stress plays a very positive role on the quality of the meat and in particular on its absence of acidity. The Black Angus beef from the United States is mainly fattened in feedlots with cereals, soya ...See all products in this range
Location in store: Atelier Boucherie - Boeuf
Argentina origin