Beef from the Sierra

Whole piece of beef round, weight approx. Vacuum packed to guarantee that its freshness, texture and flavor are preserved, transported refrigerated so that it arrives in your kitchen as freshly cut. The round of veal is a piece of meat that comes from the external face of the rear leg of the animal, below the flap and behind the back. It is characterized by its cylindrical shape, which gives it its name due to the circular cut that results when it is cut into small pieces. The round also boasts of being a very tasty meat. It hardly has nerves, which also makes it one of the most tender and juicy pieces of beef. A classic piece that is used in dozens of traditional recipes. This piece is also characterized by having very little fat, so it is a slightly drier meat than other beef. Therefore, it is ideal to prepare it in the oven or stuffed with garlic, carrots, onions, aromatic herbs... The only limit is your imagination and your personal recipe book. Give it your own magical touch of flavor! We recommend you fill the round in a big way, with minced beef and pork, or taquitos of ham. You will surprise your guests with this easy and delicious recipe, and it will become your new favorite food! Being a lean meat with few nerves and little fat, well cooked it can be very tender and tasty. Therefore, if you prepare it in the oven, we recommend cooking it at 190º and wrapping it in a layer of mustard. It will make your mouth water!

Whole piece of beef picaña (tapilla). Vacuum packed and transported cold so that it arrives at your kitchen preserving all the flavour, texture and juiciness, as if it were freshly cut. Picaña is a top-notch piece of meat. It comes from the rear quarter of the lower part of the cow, where the round ends and up to the hip. This makes it an extra tender meat with an extraordinary texture. It will make your mouth water! This piece is perfect for cutting and preparing it in fillets, either baked, grilled or grilled. But where you will most appreciate the intensity of its flavor and the juiciness of its meat is preparing it on the grill or on the barbecue, with salt and natural spices on top. The picaña is usually covered by an outer layer of fat (sometimes depending on the animal and the piece does not have this layer) that significantly increases the various ways of cooking this piece. The natural fat dissolves, accentuating the flavor of the meat. This layer of fat also provides the picaña with that characteristic juiciness, since it allows the concentration of broths and nutrients that makes the flavor less pronounced. In fact, what about its taste? Which is impossible to overshadow. The picaña is an excellent choice for barbecues since, when prepared on the fire, its fat cover makes its flavor disperse throughout the dish both when it is prepared and when it is served. Thanks to the barbecue fire and the preparation time, you will obtain a top quality picaña, well prepared on the outside but extremely tender and juicy on the inside. Each bite will be like a divine experience, and its taste… What can I say about its taste! Delicious is to say little.

Cut beef Ribeye / Cuberoll in 1kg bags or whole piece of approx 2kg vacuum packed, from the center of the entrecote, polished without ribs or fin keys. A perfectly polished piece to enjoy the heart of the entrecote and with which you can prepare the perfect roast beef.

Beef rib / beef whole piece without cutting weight approx 4kg. Mesh or vacuum packaging depending on the piece. 

Whole piece Brisket or beef fin, presented vacuum packed in whole pieces.