Creekstone full diaphragm

Rare cut with an intense taste.

1 kg

38,90 €

Acquista e ottieni 389 punti bombetta!

DESCRIPTION

1 kg approx.

American Scottona diaphragm

A meat from the intense taste and the extraordinary flavour! Also known as entrañaIt is a highly sought-after cut, as it is made from a small portion of beef and lends itself to countless recipes and preparations.

We are committed to selecting only the best suppliers and Creekstone Farms is an example of this. This American company is located in the heart of the Corn Belt, a region renowned for the production of corn, an essential element in cattle feed. This is the secret of their tender and succulent meat.

We also offer it in the pre-cut version of our 1 kg mannarini, ideal for grilling.

For shipping information see this page.

HOW TO COOK

Instructions for use:

Ingredients:

1 kg of Mannarino diaphragm
1 tablespoon coarse salt
1 tablespoon ground black pepper
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chilli powder
Extra virgin olive oil q.b.

Preparation:

In a bowl, mix together coarse salt, black pepper, brown sugar, paprika, garlic powder, onion powder and chilli powder to create a dry marinade.
Rub the dry marinade on both sides of the diaphragm, massaging the meat well.
Cover the diaphragm with cling film and leave to marinate in the refrigerator for at least 2 hours, but better still if left to marinate overnight.
If you do not have time to make the marinade, you can also pour it directly onto the piece of meat being cooked. By pouring it onto the grill, the marinade will evaporate and the meat will retain the marinade vapours, absorbing the flavours. In fact, the fibres will have opened up during cooking.
Preheat the barbecue grill to medium-high heat.
Remove the cling film from the diaphragm and brush it with extra virgin olive oil.
Place the diaphragm on the grill and cook it for about 5-6 minutes per side, until the crust is golden and crispy.
Lower the barbecue flame and continue cooking the diaphragm for another 10-15 minutes, turning the meat occasionally, until the internal temperature reaches 54-57°C for medium-rare, or 60-63°C for medium-rare.
Remove the diaphragm from the heat and let it rest for 5-10 minutes before slicing and serving.

Mannarino diaphragm is perfect for this recipe, due to its fibrous texture and its tendency to retain the flavours of the marinade.

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
Ingredients: adult beef (diaphragm)

Place of birth: USA
Place of breeding: USA
Place of slaughter: USA
Place of dissection: USA

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 6 g of which SATURATED FATTY ACIDS 3.8 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 24 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