Arrosto Wagyu La Cigolina da 1 Kg
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€49.00
Tax included
CUT: The cut used for preparing the roast is the chuck, sourced from the forequarter of the cattle.
COOKING: Sear the meat to lock in its juices, then roast at a temperature between 130°C and 160°C. It is well-done when the internal temperature reaches 65°C-68°C, medium when it reaches 58°C-60°C, and rare between 52°C and 55°C.
La Cigolina meat is aged for at least 40 days and delivered vacuum-sealed, strictly maintaining the cold chain.
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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.
CUT: The cut used for preparing the roast is the chuck, sourced from the forequarter of the cattle.
COOKING: Sear the meat to lock in its juices, then roast at a temperature between 130°C and 160°C. It is well-done when the internal temperature reaches 65°C-68°C, medium when it reaches 58°C-60°C, and rare between 52°C and 55°C.
La Cigolina meat is aged for at least 40 days and delivered vacuum-sealed, strictly maintaining the cold chain.