We call cuts from the forequarter lean meat, and they can be used for many different dishes. These cuts have hardly any fat, so to make burgers they are usually mixed with meat from the ﬂank, which has a higher fat content.
AGED: 10 days.
STATE: Deep frozen in liquid nitrogen.
FORMAT: Whole cuts, vacuum-packed.
APPROX. WEIGHT: 14 Kg.
STORAGE: Store at -18ºc.
RECOMMENDATIONS: Defrost in the fridge 24/48 hours before use. Once the piece has been cut, always bring up to room temperature for 1 hour before cooking. Perfect cuts for making burgers, mixed with ﬂank for ﬁllings for pasta, bolognese sauce and pasties. (See recipe on page 50)