Cazurra Striploin Bone In 45 days
Cazurra striploin, also known as sirloin, is a bone in cut of Spanish meat matured 45 days. This bone in striploin is characterized by strong marbling, which is the infiltration of fat inside the animal's muscle fibers, which makes the meat even tastier.
Cazurra striploin is very tender and succulently juicy. It has unique nuances of Dry-Aged meat: notes of toasted, nuts, a strong aromatic feeling and mineral touches. A cut of meat with great personality.
Sirloin steaks are perfect for quick cooking methods. They can be grilled over high heat or pan-fried to achieve a delicious sear on the outside while maintaining a juicy interior. The key is not to overcook them, as they can become tough if cooked beyond medium.
While sirloin is flavorful on its own, it also takes well to marinades, which can tenderize and add extra flavor.
What kind of meat is Cazurra?
Cazurra is 12- to 18-month-old cow from the Pyrenees, mountains in southwest Europe that form a natural border between France and Spain.
José Rosell, founder and owner of "Vacum Luxury Meats," specializes in selecting the best Iberian cattle by feed, grazing area and fat infiltration.
The Casina (Old Cow), unlike the Rubia Gallega (native to Galicia), grazes freely in northern Spain feeding on grass in mild seasons and cereals and hay during winter.
It is the maturation that makes the difference: cell ventilation management, knowledge of hygrometry and temperature correction are the added value of "Vacum Luxury Meats," thanks to the use of noble molds that develop unique flavors.