Iberian Angus Lingots


The Iberian Angus lingots are made from different parts of the animal’s leg. The hip, flank and stifle are cut and prepared for the production of these ingots. This cut is ideal for the preparation of a tataki or steak tartar and to obtain a maximum use and with hardly any waste.

Ingredients: Iberian Angus beef slabs from the hip, flank and flank area.

Weight: 700-900 g

Allergens: Allergen free

Shelf life: Up to 2 years from preparation

Preparation and conservation: Store at a temperature between -18 and -20ºC. For consumption, it is recommended to thaw progressively in a refrigerator. Check that the product is well thawed before its preparation.