HOW TO COOK
Cuts with low levels of fat, regular fiber, and high levels of flavor. The higher the compression and cooking time, the greater the tenderness or softness in the mouth.
It is recommended to pressure cook above 70°C.
The gastronomic sensations will depend on the compression and desired cooking time.
GASTRONOMIC CHARACTERISTICS
SIMILAR SENSATIONS
This premium cut of beef offers us unique gastronomic sensations.
