High Wagyu Loin with Bone (steak) of 1.2/1.3kg

It is a cut that originates from the fifth rib of the loin, thus offering the heart of the piece after the animal's spine has been extracted from it. The bone provides excellent flavors during cooking.

Ideal piece to prepare a steak or large chop on the grill, grill or pan, depending on the thickness. It is recommended to temper the piece for a few hours before cooking and add the flaked salt after cooking. Keep in mind the thickness of the piece when choosing the appropriate temperature and time, which may be a higher temperature and a shorter time. The less thick the piece is, it is about caramelizing the cut on both sides until obtaining golden-copper tones, at which point we must remove it from the heat. All our loins have gone through a maturation process of at least 45 days, to increase their tenderness even more, and enhance their special bouquet.

Presentation: Vacuum packaging. Approx. 1,200/1,300 grams (2-3 people).

Before cooking: It is recommended to remove the piece from the packaging and leave it at room temperature 1 or 2 hours before cooking.