Great for slow cooking as a whole piece, or for portioning into steaks for quick grilling.
Aged for 21 days, the Angus loins will rest in dry-ageing cabinets, where the meat will acquire a special tenderness. The duration of the drying is what gives every piece an intense flavour, ideal for refined palates.
Raised in between the meadows of Salamanca and the mountains of León in Spain, these surroundings offer a tranquil lifestyle for the herd.
Aberdeen Angus' tranquil and docile temperaments give this special meat a unique flavour and texture. These attributes, alongside the special breeding of the animals under strict parameters that guarantee their welfare, allow the greatest kitchens to enjoy this superior Spanish beef.
Animals are grain-fed for 300 days, with a mix of top-quality cereals, legumes, oils (mainly soybeans) and straw to provide a balanced diet adjusted to the needs of each growing stage.