BONELESS CURED BEEF
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.
The smell of boneless cured beef is deep and intense aroma characteristic from cured beef after a natural curing process.
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
Castanoble boneless cured beef is distinguished by an intense flavour, lighly salty, with pleasant and evolving bouquet. A consistent finish in the mouth.