Knuckle
73,00 lei
Made in România / From the Sibiu farm* The minimum order for custom packages is 500 lei.
* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).
* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.
Refrigerated/frozen. Individually vacuum-packed cut.
4,5 – 5,5 kg/piece
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Due to the upcoming public holidays, the last shipment before May 1st will be on April 28th.
We’ll resume deliveries on May 5th.
Piece Information
It is a cut located on the inner part of the sirloin. The nut-like appearance is given by the round shape of the cut, hence the name. The meat is lean and tender. The nut is one of the least used muscles in the animal’s movement, making it one of the most tender cuts in the sirloin. The muscle fiber is finer, with quite a few connective tissue insertions, providing a distinctive taste and juiciness. This boneless cut is lean and is best prepared by grilling, boiling, or roasting. For added tenderness, it can be marinated or slow-cooked.
Common names: Costata, Cote de Boef
Additional Information
Weight: approx. 4.5 – 5.5 kg/piece
Delivery condition: Refrigerated/frozen – please specify the desired state of the cut in the “order notes” box
Meat condition: Packaged in a vacuum-sealed pack
Validity: Refer to the label on the packaging
Transport temperature: Over a period of 36 hours between -2 and +3 C
Refrigerated storage temperature: 2-4 C
Cooking Recommendations
-
Nutritional Properties:
Energy value 150 kcal, protein 23 g, saturated fats 1.9 g, iron 1.9 mg, zinc 4 mg
-
Preparation Method:
in the oven, through boiling – slow cooking
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Provenance and traceability - from the farm in Sibiu
From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.
The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.
The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.
Find out more about Premium Angus production farm – Karpaten Meat Group.
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