Reggiana steak

Intense flavour

800/900 g.

34,90 €

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MAREZZATURA

★★★★★★★★★★ 3/10

INTENSITY OF TASTE

★★★★★★★★★★ 4/10

TENERITY

★★★★★★★★★★ 4/10

DESCRIPTION

800/900 g.

Minimum weight: 800 g.

The Manza Reggiana is bred on selected farms in the production area of Parmigiano Reggiano and Grana Padano. It is tasty on the palate and ideal for grilling and barbecuing.

It has a intense flavour, and is extremely tender when cooked medium or rare.

For shipping information see this page.

HOW TO COOK

INSTRUCTIONS FOR USE:

Salt on meat first cooking salt on both sides.
Boil non-stick frying pan or grill pan for PRO, drizzle with Apulian olive oil and brown the rib steak well for about 6 minutes per side.
Once well 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 is mandatory Let it rest after cooking for about 2-3 minutes off the heat. Sprinkle with 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: Beef Loin Adult +30
May contain traces of: gluten, egg, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide

Place of birth: Italy
Breeding location: Italy
Place of slaughter: Italy
Place of selection: 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 207 kcal, 846 kj
FATS 10 g of which SATURATED FATTY ACIDS 4.3 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 18 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