SPICE & BEEF
A Chef always has his secrets, and one of these secrets was revealed to us by Chef Jakob Hausmann who cooked us some absolutely delicious recipes, of Premium Angus beef marinated dry with Fuchs V6BBQ RUBs. RUBs are a mix of spices, prepared from natural ingredients, for marinating beef which can be prepared on the grill, in the oven or in a pan.
Therefore, we prepared the SPICE & BEEF pack with Angus beef cuts especially designed to be cooked with one of these RUBs. And to convince you of their unique taste for each package ordered, you will receive 4 different rubs to try the combination that suits you best.
* For orders with delivery in Sibiu you have a 10% discount on the total order.
Picanha is the upper muscular layer of the rump area, just below the skin; with few intramuscular fat insertions, but with a fine texture, picanha is less used during the movement of the animal, so it remains very tender; it is covered on the outside with a generous layer of fat, which must not be removed during cooking. It can be grilled, sliced along the fibre.
The skirt steak is a cut of the flank. Thin, with many fat insertions, very fragrant and with a high degree of tenderness, it has a fringed appearance and contains little intramuscular fat, without sinews, with a pronounced, rich and aromatic taste. Before putting it on the grill, the skirt steak can be marinated.
The chuck is the largest part from the shoulder clod, which can be divided into several pieces. It has a well-balanced proportion of meat and fat and has an intense aroma if sliced against fibre.
The brisket or chest represents the lower part of the frontquarter, defined on the frontside by the neck and in the backside by the flank. This cut comes from a muscle that has been well exercised by the moving of the animal, therefore the meat is a little harder and has an outer layer of fat. It is a beefcut full of flavor that becomes tender when slow cooked over a long period of time or marinated in advance. Also, along with the neck and chuck it can be used as minced meat for 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.
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.
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 meat has been 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.
Weight: 4 kg
Dimensions: 26x16x31 cm
Transport temperature: for a period of 36 hours between -2°C and +3°C
Storage temperature: between -2°C and +3°C
Delivery condition: the parts are refrigerated
Shelf life: 12 days after packing
Package value: the price includes transport and VAT
Find out all about Premium Angus packages, how you can have a healthy menu on our blog.