Sold whole with the sirloin attached to the loin along with its kidney, less than 20 days after slaughter. These chops still need to rest in an environment with controlled temperature and humidity. Ideal for display in a meat cabinet in restaurants or butcher shops.
FORMAT: Rack of chops with sirloin.
PESO APROX: 30 Kg beef – 80 Kg ox.
STORAGE: Remove stockinette and store between 1ºC and 3ºC.
RECOMMENDATIONS: Perfect for continuing the ageing process in controlled temperature and humidity. Ideal for taking cuts such as T-bone or Porterhouse steaks. We recommend a minimum of 30 days for the beef and a minimum of 60 days for the ox.