Bone-in Cured Beef

Bone-in cured beef from the hind quarters (round, centre leg, stifle, and sirloin) of mature cattle.

Elaborated in Spain in a traditional method based on natural curing with processes such as after salting, washing, post-salting, maturing and aging in natural cellars, being 15 months the minimum curing time.

6,250 kg
6,500 kg
6,750 kg
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CASTANOBLE BONE-IN CURED BEEF
ORGANOLEPTIC CHARACTERISTICS 

Appearance

Characteristic colour from cherry-red to garnet-red, accentuated in the edges during the end of the curing period. Slight marbling with intramuscular fat. Not dry on outer surface. The cut, depending on the curing, presents streaks of intramuscular fat by using the best selected pieces.

Smell

The smell of the bone-in cured beef is deep and intense aroma characteristic from cured beef after a natural curing process.

Texture

Firm and juicy texture with homogeneous cut surface, with more or less streaks of intramuscular fat, depending on the piece (round, centre leg, stifle, and sirloin). Regular cut and rich external appearance

Flavour

Castanoble bone-in cured beef is distinguished by an intense flavour, lighly salty, with pleasant and evolving bouquet. A consistent finish in the mouth.

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