Slow Dry Aged Frozen Cazurra Rib Eye
Cazurra rib eye is a cut of Spanish meat matured more than 30 days. This beef cut is characterized by strong marbling, which is the infiltration of fat inside the animal's muscle fibers, which makes the meat even tastier.
The piece from which this cut is made is the rib-eye of the beef, from the sixth to the twelfth rib: the muscles in this rib area are little used during the animal's life and, as a result, the texture remains soft even after cooking.
A distinctive feature of rib eye is the round of white fat, similar precisely to a beef eye.
Rib-eye is a marbled meat with a significant portion of fat, so the advice is to use a drizzle of oil for the pan or a barbecue lid. A quick sear is all that is needed to fully extrapolate its flavor and appreciate its personality.
First, make sure the meat is at room temperature. This allows for even cooking. Add salt and pepper on both sides to flavor the meat. Heat the grill or griddle over medium-high heat. Place the chuleta on the hot surface and cook for 3-4 minutes per side, depending on thickness and desired doneness. To get a delicious crust, do not turn the steak too often.
What kind of meat is Cazurra?
Cazurra is 12- to 18-month-old cow from the Pyrenees, mountains in southwest Europe that form a natural border between France and Spain.
José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration.
The Casina (Old Cow), unlike the Rubia Gallega (native to Galicia), grazes freely in northern Spain feeding on grass in mild seasons and cereals and hay during winter.
It is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of "Vacum Luxury Meats," thanks to the use of noble molds that develop unique flavors.