Beef Vacuum

Beef flank steak is a very tasty cut, perfect for thinly sliced ​​steaks, but its greatest strength lies in Argentine barbecue and grilling. Cooked with the skin on a low heat, it produces a succulent delicacy with unparalleled flavor and tenderness. It can be prepared in whole pieces, already filleted, or with the skin on the barbecue.

Once cooked, it's advisable to slice it against the grain of the muscle. The beef tenderloin is located on the inside of the ribs and is the muscle that pulls the abdominal muscle together.

It is prepared by vacuum packing.

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Located at the foothills of the Montes de Toledo , the birthplace of veal breeders, at Tolecarnes we are dedicated to raising and distributing high-quality red meats for the most demanding palates.

SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.