From Iberian breed working cows over 4 years old, this meat contains a high content of fat marbling. The name ‘working cow’ indicates that it is a cow reared in a different way. These cows have great hormonal purity as they have not given birth for at least a year. In this case, the product is the top loin, where we get the largest and best chops.
AGED: +30 days.
STATE: Refrigerated.
FORMAT: Whole loin, cut in half, or as individual vacuum-packed chops.
APPROX. WEIGHT: 26 Kg.
STORAGE: Remove stockinette and store at about +2ºc.
RECOMMENDATIONS: Perfect for grilling or barbeque. Bring up to room temperature 2 hours before cooking. Ensure an internal temperature of 50-52ºC when cooking. This cut comes from the top and bottom loin. Carve and serve on an oven-proof plate. (See recipe on page 50)
