Mountain Veal Rib-Eye
Mountain veal Rib-Eye aged 12 days is one of the tastiest and most sought-after pieces. The piece from which this cut is made is the veal rib-eye: the muscles in this rib area are little used during the life of the cow and, as a result, the texture remains soft even after cooking.
A distinctive feature of rib eye is the round of white fat, similar precisely to a cow's eye.
Rib-eye is a marbled meat with a significant portion of fat, so the advice is to use a drizzle of oil for the pan or a barbecue cover. A quick sear is all that is needed to fully extrapolate its flavor and appreciate its personality.
What is a mountain beef?
When we talk about mountain beef we are referring to calves raised in the mountains of northern Spain. These are calves between 12 and 15 months old that have been fed a natural diet of grass and herbs.
The meat is very tender with a reddish color and a very mineralized taste.
Veal meat - "Mountain beef" breed
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.