Mountain Veal Striploin
Mountain veal striploin is a tender cut of meat aged 12 days. This cut does not refer exactly to an anatomical portion, but may refer to those parts next to the tenderloin.
This is almost always the rump, a highly prized cut, very appreciated for its amazing taste.
The striploin is suitable for making both steaks for grilling or pan-frying and roasts. This cut of veal is very versatile, season it with your favorite spices and condiments to get the best out of a great meat.
What is a mountain veal?
When we talk about mountain veal 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 veal" 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.