Loin medallion x 500grs Pasturas de Oxapampa
HOW TO COOK
Cut with high levels of juiciness and a high sensation of tenderness or softness in the mouth.
It is recommended to cook over low heat at temperatures between 50°C and 60°C.
The gastronomic sensations will depend on the desired cooking time and finish.
GASTRONOMIC CHARACTERISTICS
SIMILAR SENSATIONS
This premium cut of beef offers us unique gastronomic sensations.
