Mountain Veal Tenderloin
Ternera tenderloin is dry-aged for 12 days, which gives it an exceptional persistence of flavor.
Open the vacuum-packed product 1 to 2 hours in advance to oxygenate the meat, restore its original color and bring it to room temperature, which is optimal for cooking.
We recommend pan cooking "napped" with Salted Butter, seasonal flavors and added Salt.
Allow to rest on a rack for a few minutes before serving. Hot dishes are recommended.
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.