Name: SPICE & BEEF
Price: 224.42 RON
Availability: InStock

SPICE & BEEF

244,62 lei

Made in România / From the Sibiu farm

PICANHA

Flank Steak

BRISKET

CHUCK

1kg

Brisket	1kg
Picanha	1kg
Flank steak	1kg
Chuck	1kg

Discount:

Fuchs V6BBQ rubs are the ideal spice for dry marinated beef, perfectly prepared for grilling. The RUBs contain a mix of spices that go well with each other and harmonize with Angus beef. These come together with our Angus beef, in SPICE & BEEF.

Marinating takes place when the spice mixture acts inside the meat, while it is cold. Massage the meat with the RUB mixture and leave it to act: the sugar and salt help to soften the fibers and to penetrate the flavors of the spices in the meat. Afterwards wrap the beef in foil and refrigerate for 24 hours. After 24 hours, the meat will stay at room temperature for an hour, then lay it on the preheated grill. There are 2 options, the marinade can be cleaned from the meat or it can be cooked directly like this, depending on the preference of each of you and the intensity of the desired taste. We recommend that the Angus beef be cooked medium, so that the inside of it remains pink, medium-rare.

After the beef is removed from the grill, let it rest for 10 minutes so that it remains juicy. This is also the reason why the flavors are very intense, because they are inside the meat. Slice the meat and serve it hot, with one of the special grill Fuchs sauces, or cold garnished with a salad.

Package description

SPICE & BEEF contains 4 pieces of Premium Angus beef, produced and packed in the Karpaten Meat Group farm.

Picanha
It represents the upper muscle layer of the rump area, immediately under the skin. With few insertions of intramuscular fat, but with a fine texture, picanha is less used during the movement of the animal, so it remains very tender. On the outside it is covered with a generous layer of fat, which should not be removed when cooking. It can be grilled, sliced along the grain.

Flank steak
Is a cut of the flank. It is found in the lumbar area of the spine and makes its way to the pulp. Thin, with many fat inserts, very fragrant and with a high degree of tenderness, it has a fringed appearance. It has a pronounced, rich and aromatic taste. Before putting it on the grill, the flank steak can be marinated.

Chuck
It represents the piece inside the ribs, being a continuation of the ribeye, towards the neck. It is a marbled, juicy piece and can be very tender when cooked properly.

Brisket
It represents the lower part of the forequarter, bounded frontside by the neck and posteriorly by the flank. Coming from an heavily exercised area, the fiber is less firm. It has a generous outer layer of fat, which gives it flavor and helps to tenderize it, when it is cooked for a long time on low heat, or marinated in prelab. Along with neck, chick and chuck, it can be used for mincing, in traditional dishes.

All beef cuts are aged in a dry-age system for 21 days and individually vacuum-packed. The weight for each piece is approximate and can vary by +/- 5% but in total, the package will weigh at least 4 kg. The packages will be delivered in cardboard boxes and the refrigeration temperature during transport will be ensured by returnable refrigerated boxes.

Additional Information

Weight: 4kg
Dimensions: 26x16x31 cm
Transport temperature: for a period of 36 hours between -2 and +3 C
Storage temperature: 2-4 C
Shipping status: the cuts are refrigerated
Meat state: all pieces are dry-aged for approx. 21 days and individually packed in vacuum packs
Package Details: Weights per piece are approximate and may vary by +/- 5%, but in total the package will weigh a minimum of 4kg
Shelf life: 1 year from date of manufacture for frozen parts and 12 days from packaging for refrigerated parts
Package value: price includes shipping and VAT

Delivery

Personal pick-up
➤ For packages picked up from our office in Sibiu, we offer 10% discount/ order.
➤ Karpaten Premium Angus office – Sibiu, Octavian Goga street, nr. 1.

Courier delivery
➤ Deliveries are made only in Romania, anywhere in the country.
➤ Orders placed online will be shipped within 3 to 5 working days.
➤ Packages will arrive to you within 24-36 hours from the time of dispatch from our headquarters.
➤ After receiving the package, the polycarbonate box and the cooling battery will remain with the courier who will return them to our headquarters
➤ Regardless of the online order day, the courier will pick up the beef packages from our farm, only on Mondays and Wednesdays of each week, according to the table below:

order day	estimated shipping day
Monday, Tuesday, Wednesday, before 09.00 AM	Wednesday
Wednesday, after 09.00 AM, Thursday, Friday, Saturday, Sunday	Monday

Packing

➤ The cuts within the packages are dry aged, refrigerated/frozen, vacuum packed and arranged in cardboard boxes.
➤ During the shipping, the package is placed in a special refrigerated transport box, made of styrofoam, to ensure the integrity of the meat at a 0-3°C temperature,
➤ The styrofoam box is equipped with 2 cooling coils, above and below the meat box.
➤The cardboard box contains several holes to create cold air ventilation and ensure a constant temperature to the meat.

Storage Recommendations

➤ Refrigerated meat is stored at a maximum temperature of 4°C.
➤ Defrosting is done in the refrigerator, in the original packaging. It can take ~12-24h, depending on the size of the piece.
➤ The packaging should be removed from the refrigeration, 2 hours before cooking, and placed at room temperature.
➤ You can find other best practices tips, in preparing the Premium Angus beef, here.

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.