This is located in the leg, at the end of the silverside and below the rump. It is a muscle that joins the leg to the loin. It is a very small cut; you can get two pieces, approximately 3 kg each, from each animal.
AGED: 20 – 40 days.
STATE: Deep frozen in liquid nitrogen.
FORMAT: 22 Kg box.
APPROX. WEIGHT: Vacuum-packed piece 3 Kg.
STORAGE: Store at -18ºc.
RECOMMENDATIONS: Defrost in the fridge 24/48 hours before use. Always bring up to room temperature 1 hour before cooking. Highly prized because it has a high percentage of marbling and is very tender and tasty. It is great for barbeque steaks, steak tartare or tataki.
