One hundred unique pieces, 100 days of maturation in the chamber and a waiting list to buy them.
In Cárnicas El Alcázar they launch a new limited edition, the fifth, of their beef steaks, a
superior quality
meat , enriched with a long maturation process that makes it a true delicacy for carnivorous palates.
According to Tato Ortega, CEO of the company, maturation has two "
very important" objectives: to achieve tenderness and to concentrate the flavour
.
The first is done through an enzymatic process, "to break down the muscle fiber and get a much healthier texture," he explains.
In the second, the liquids of the fiber are extracted by hand to concentrate the flavour.
Cadiz beef steak.
The steaks come from animals raised in the mountains of Cadiz, which were slaughtered at the beginning of June, and can be purchased
from September 20
.
The company from Cadiz -specialized in the sale and distribution of retinto meat, beef, Iberian pork and game meat- has launched an online pre-sale period to reserve its premium product, which barely lasts a few hours when it goes on sale , as has happened in previous years.
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The steaks are distributed throughout Spain within 24/48 hours, vacuum packed and safely and refrigerated.
Beef is known as the Holy Grail of meat.
The
small amount of animals
that currently exist of this breed has turned the product into a treasure that
is sold at 87 euros/kilo
.
Cadiz ox.
The ox is a male bovine with more than 12 years of age, which has been castrated before turning one year old to lower testosterone.
The number of heads of this race has been ostensibly reduced until almost its extinction.
Hence that touch of exclusivity that surrounds it.
These beef steaks from Cárnicas El Alcázar come from their own farm, in freedom, in the Dehesa of Cadiz.
Without a doubt, a unique opportunity to indulge in the pleasures of the flesh.
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