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Fiorentina Castrato Marezzato della Masuria

Razza del mese di maggio.

800/900 g.

38,90 €

Acquista e ottieni 389 punti bombetta!

DESCRIPTION

800/900 g.

Minimum weight: 800 g.

Da animali allevati al pascolo, che crescono nutrendosi di erba fresca e ricca di nutrienti. Il tempo e l’alimentazione naturale favoriscono una marezzatura delicata e un’infiltrazione perfetta del grasso, grazie anche a una macellazione nel momento ideale. Il risultato è una carne tenera, succosa e dal gusto autentico.

HOW TO COOK

INSTRUCTIONS FOR USE:

Salt on meat first cooking salt on both sides.
Boil a non-stick frying pan or grill pan for PRO, drizzle with Apulian olive oil and brown the Fiorentina well for about 6 minutes on each 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.

Follow our tips and recipes on Mannarino's social channels,
particularly in Instagram featured stories.

ADDITIONAL INFORMATION

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 100% (Fiorentina)

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

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN, NUTS [NUTS (Juglans regia), PISTANUTS (Pistacia vera)

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 160 kcal, kj 670
FATS 8.2 g of which SATURATED FATTY ACIDS 3.5 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 20.12 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