Vacum Striploin 4 kg 30 Days
Vacum striploin, also known as sirloin, is a tender cut of Spanish meat matured 30 days.
This cut does not refer exactly to an anatomical portion, but it may refer to those parts next to the tenderloin, which is almost always the rump, a highly prized cut from the beef.
The sirloin is the perfect cut for making both steaks for grilling or pan-frying and roasts, for a great meat-based meal. The versatility of the striploin cut of meat is an inexhaustible source for creativity.
What is Vacum Selection?
Vacum Selection meats are distinguished by marbling and meat color. The Vacum Seleccion includes breeds from the Iberian Peninsula, depending on the time of year it may be the Casina breed or other crosses.
Old Cow - "Casina" breed
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.
Product Name: adult beef
Slaughtered: Spain 10.00563/PO
Cut: Spain 10.22143/V and 10.00018417/M
Storage: store at 0 - +7°C
Company name and address: Vacum Carnes de lujo s.l., Pol. Ind. Masia del Conde, Calle 6 s/n, 46393 Loriguilla Spain
EC stamp: ES 10.22143/V EC