English-style Roast Beef
Beef
Cut: Subfesa cut and cleaned by hand, by knife
Cooking: Vacuum, slow cooking, low temperature.
Seasoning: Maximum naturalness, only slight savoriness
GRAMMAGE AND PORTIONS: 65 g (4 thinly cut slices ) will give a yield of about 15 servings/kg. Ideal for a serving of carpaccio with a side dish. If you want to make a real second course with an extra slice you will get 85/90.
LOGISTICS: Delivery by refrigerated truck. Guaranteed cold chain with thermal boxes.