This cut comes from the flank, between the fifth and eighth rib, and is sold as a whole piece on the bone (4 ribs). It has great fat marbling and makes a delicious roast.
AGED: 60 – 90 days.
STATE: Deep frozen in liquid nitrogen.
FORMAT: Whole piece, vacuum packed.
APPROX. WEIGHT: 5 Kg.
STORAGE: Store at -18ºc.
RECOMMENDATIONS: Defrost in the fridge 24/48 hours before use. Always bring up to room temperature for 1 hour before cooking. It can be slow-roasted whole or deboned, and there are many ways of preparing it, both for the grill and for the oven. (See recipe on page 50).
