Asado Wagyu La Cigolina da 1 Kg
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€49.00
Tax included
CUT: A vertical cut of meat taken from the best part of the short rib, originating from the forequarter. Normally, a small bone tip would be left, but we prefer to remove it to facilitate vacuum sealing.
COOKING: This cut stands out for its intense marbling and can be cooked in two ways: Hot & Fast, searing it in a hot pan for two minutes on each side and letting it rest for at least three minutes, or Low & Slow, grilling it indirectly until it reaches 52°C at the center.
The meat from "La Cigolina" is aged for at least 40 days and delivered vacuum-sealed while strictly maintaining the cold chain.
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Fast and secure shipments
Security policies
Packaging specially designed to maintain the freshness of the products.
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Breeding: La Cigolina has developed a breeding program for selected cattle (WAGYU F1, F2, and FULLBLOOD), raised on their own farm. The feed plan is carefully designed and controlled, including raw materials such as corn, soy, barley, and wheat, to evenly distribute fat within the muscle, ensuring perfect marbling in the meat.
High-Quality Meat: Wagyu meat contains few saturated fats and many polyunsaturated fats, making it a good option even for those who typically avoid eating meat. Thanks to its characteristics, despite its appearance being quite different from regular beef, it does not contribute to increasing cholesterol levels.
Data sheet
- Format
- 1 kg
CUT: A vertical cut of meat taken from the best part of the short rib, originating from the forequarter. Normally, a small bone tip would be left, but we prefer to remove it to facilitate vacuum sealing.
COOKING: This cut stands out for its intense marbling and can be cooked in two ways: Hot & Fast, searing it in a hot pan for two minutes on each side and letting it rest for at least three minutes, or Low & Slow, grilling it indirectly until it reaches 52°C at the center.
The meat from "La Cigolina" is aged for at least 40 days and delivered vacuum-sealed while strictly maintaining the cold chain.