Avileña Black Iberian Rib Steak 1Kg

Description

Avileña negra is an autochthonous cattle breed of the centre of the Iberian Peninsula, characterised by its perfect adaptation to take advantage of the resources of the environment in which it is present and its capacity to rear a calf in a calving interval of little more than a year.

Central Spain mountain ranges such as Sierra de Gredos, Sierra de la Paramera, La Serrota, Sierra de Villafranca and Sierra de Avila is where you can find this authentic Spanish breed of cattle during the summer.

100% grass-fed cattle. The black Avileña cows are never stabled. If the weather conditions require it, extra hay can be fed exceptionally. This authentic Spanish breed produces extremely tasty meat.

We select older cows that are over 8 years old with deep yellow fat and high degree of marbling. This a very unctuous meat that is smooth on the palate but holds strong aromas.

Avileña negra is the main steak used in the preparation of Chuleton de Avila, a large 1kg rib steak cooked on the bone and served rare.

HOW TO COOK A AVILEÑA BLACK IBERIAN RIB STEAK?

The perfect way to cook and serve a Avileña Black Iberian Rib steak is to bring the steak to room temperature for at least 6 hours. Salt both sides of the steak with some rock salt 30 minutes before cooking. Cook the steak on charcoal barcecue for 8 to 10 minutes on each side, allow to rest for 2 minutes in a warm place. To serve the steak, take the bone off and slice thinly accross, season with salt flakes and serve in a warm plate or platter.

HOW WILL I RECEIVE MY AVILEÑA BLACK IBERIAN STEAK?

You will receive one frozen Avileña Black Iberian Rib steak vac pac delivered on ice pads. If you are not using the steak straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.

PLEASE NOTE THAT WEIGHTS CAN VARY FROM STEAK TO STEAK, SO EXPECT A SLIGHT VARIATION ON THE WEIGHT OF YOUR AVILEÑA BLACK IBERIAN STEAK. 

PLEASE NOTE THAT WE CUT OUR STEAKS FROM THE WHOLE LOIN, SO SOME STEAKS WILL BE FROM THE RIB PART AND SOME FROM THE SIRLOIN PART. IF YOU WANT TO SPECIFY THE CUT YOU WANT, PLEASE CONTACT US WITH YOUR ORDER NUMBER.