The Italian tartare is seasoned with dried tomatoes, basil, pine nuts and parmesan. Meat has been dry aged for 4 weeks, with a total control of oxygen and moisture for a more tender meat and a greater concentration of beef flavour and taste.
Defrosting tips: Put the meat in the fridge 24 hours before cooking or put the meat in its vacuum pack 10 minutes in a bowl of cold water. After being thawed, it is ready to eat!
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