Alpine Grey Rib

Marezzata and strong taste.

800/900 g.

34,90 €

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MAREZZATURA

★★★★★★★★★★ 3/10

INTENSITY OF TASTE

★★★★★★★★★★ 4/10

TENERITY

★★★★★★★★★★ 6/10

DESCRIPTION

800/900 g.

Minimum weight: 800 g.

The only changes have occurred in relation to environmental and breeding conditions, and in part to the selection work carried out by the few breeders in the Alps who have always believed in the qualities of this breed by improving it in purity.
This was also helped by the isolation of these herds until the early 20th century.

The meat is marbled and has a strong flavour.

HOW TO COOK

Instructions for use:

Salt on meat first cooking salt on both sides.
Boil a non-stick frying pan (or steak pan for PROs), a drizzle of Apulian olive oil and brown the Fiorentina well for about 6 minutes on each side.
Once nicely browned lower the heat slightly and bring to your preferred cooking temperature, if you like your meat rare remove the fillet part and continue cooking the sirloin. If you are a true Mannarini you don't need thermometers but the right touch. Medium 45-50°- Medium 55°- Well cooked 60-65°.
Mannarino's touch: to make the meat TENER, it is mandatory to let it rest after cooking for about 2-3 minutes off the heat. Add salt before biting into it.

For more information see this page and follow our tips and recipes on Mannarino's social channels!

ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: adult beef 100% (rib eye)

Place of birth: Italy
Breeding location: Italy
Place of slaughter: Italy
Place of sectioning: Italy

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTACHUS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 232 kcal, 962 kj
FATS 13 g of which SATURATED FATTY ACIDS 5.8 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 19 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic