Description
The minced meat for tartare is made from selected adult beef, already cut exclusively by hand, resulting in a medium-sized texture, not processed in a blender, which helps retain the juices and properties of the meat. The tartare is cut by the butcher directly after selecting the most suitable piece of meat, which is the sirloin, and is immediately vacuum-sealed to ensure freshness for up to 30 days and, most importantly, to preserve the properties of the meat. The tartare is served seasoned with extra virgin olive oil, capers, and egg yolk.<p>{{widget type="Amasty\Faq\Block\Widgets\QuestionsList" block_title="Frequently Asked Questions" widget_type="2" short_answer_behavior="0" limit_short_answer="999999" show_ask="0" questions="eyI0Ijp7Im9yZGVyIjoxfSwiNSI6eyJvcmRlciI6Mn0sIjEwMyI6eyJvcmRlciI6M319"}}</p> Pairings: The hand-cut tartare is generally seasoned with medium fruity extra virgin olive oil, egg yolk, capers, Worcestershire sauce, pepper, and for those who wish, Parmesan cheese shavings and truffle. Suitable wine: pas opere Bellavista, for still wines, Chardonnay Azienda Monte Alto. Storage: The product is vacuum-sealed; if stored in the refrigerator, it can be enjoyed even 20/30 days after purchase. Processing: The minced meat for tartare is a piece obtained from selected adult beef exclusively for making tartare, which is nothing more than raw meat cut by hand. The sirloin is the largest part of the bovine thigh, stripped of fat and all impurities, then cut into tiny cubes before being vacuum-sealed. Once it arrives, open the package, season to taste, and enjoy it in all its freshness. Aging: 25