Sierra Beef Meat

One kilo beef entrecote. Sliced ​​to your liking using traditional methods, with a normal, thick or thin cut. Vacuum packed and transported refrigerated to preserve its tenderness, aroma and flavour. As an approximate cut reference, always depending on the animal and the piece, in thick cut 3 entrecote per kg, normal cut 4 entrecote, fine cut 6 entrecote. We have larger whole pieces in the Hospitality / Whole Pieces category, where you can purchase the whole loins and make the cut that best suits each specific requirement of your clients and services. We recommend it for professionals in the sector or those looking for specific cuts, in this way, you can make the exact cut you require directly from the piece. As you may already know, the entrecote is one of the most prized cuts of beef. This is due to its unmistakable flavour, aroma and tenderness. For these reasons, you can find this cut on the menu of the best steakhouses and restaurants. The entrecote is characterised by its reddish colour and its infiltrated fat, whether to a greater or lesser extent. Whether you cook it on the grill or on a barbecue, the fat melts into the meat, giving the piece that personal and unique flavour that the best entrecotes on the market boast. This entrecote is made by cutting and slicing the beef loin. It is distinguished between the top loin and the bottom loin, the latter being the one that has the most texture and tenderness on the palate, as well as a very characteristic and personal flavour. This cut is characterized by having a large amount of polished, boneless meat of the highest quality. Our entrecote is hand-cut to guarantee an outstanding cut, with the perfect balance between fat and juicy meat so you can cook it to your liking with always excellent results. You can enjoy the whole piece or cut it into strips so that you and your loved ones or guests can enjoy the doneness of the meat that they prefer, but always tasting the characteristic flavour of an excellent quality entrecote. Try this grilled, roasted or barbecued entrecote. Although it is a matter of taste, we recommend preparing it medium or rare so that the outside is well roasted and the inside is reddish and tender.

Beef tenderloin cut or in whole pieces of different sizes. Vacuum packed and transported refrigerated so that it reaches your kitchen preserving all its freshness. You can select it cut and packaged in bags of kg with a normal cut (2 fingers thick) or thick (3 fingers). The sirloin is one of the juiciest and most highly valued pieces of beef. It is characterized by its elongated and rounded shape. There are three main parts to this cut: the châteubriand , which is the head part; the tournedor , which is the center; and the filet-mignon , which is the tip. This cut is one of the most tender of the veal, as it is devoid of all excess fat to be a meal that is as healthy as it is tasty. The privileged environment in which the animal has been raised, as well as the high-quality grass it has consumed and the care with which it has been treated, are evident in its meat. We recommend removing the sirloin two hours before cooking to break the vacuum and allow it to reach room temperature. As it is vacuum packed, you can freeze it without any problem if you want to cook it later. The most common way to prepare beef tenderloin is on the grill or on the griddle. We recommend using the tip of the tenderloin for stir-fries. Delicious!

Sierra veal steak (National Origin). You can choose 1kg, 1.5kg or two 500gr ones. Vacuum packed and transported refrigerated to ensure that it reaches your kitchen with maximum tenderness, as well as an unmistakable aroma and flavour. Our beef steaks are hand-cut, cut from the lower part of the loin to achieve a proportionate shape and thickness. A moderate cut, neither too much nor too little, weighing 500g for lovers of good food. The Sierra veal steak is one of the favourite products for meat lovers. It is certified beef from the top loin with bone, and with an exquisite texture and flavour. The unique and exceptional quality of this meat is due to the fact that it comes from a 10 to 14 month old calf that is still suckling from the cow and eating natural pastures from the Sierra de Guadarrama, rich in protein. This piece has a slightly moist appearance, a light red colour and a firm texture, neither soft nor rubbery. The infiltration of fat gives the meat an extraordinary juiciness and flavour. If you consider yourself a meat lover, you have to try this fantastic piece. The dream of every beef lover, a piece of excellent quality in which you will notice the difference from other meats in every bite. ATTENTION: When you receive your steak, check that the bag is completely vacuum-sealed. We pack them with the utmost care, but during transport the bone can splinter, puncturing the bag. If this happens, remove the steak from the packaging and keep it cold before eating it as soon as possible. Alternatively, you can freeze it.

Beef sirloin tip approx. 400/600g Vacuum packed in tray.

Two units of 100% beef burgers, approximately 150g each. Gluten-free. Served on a tray with film , vacuum-packed and transported refrigerated so that they arrive to your kitchen fresh and juicy, as if they were just prepared. These burgers are prepared with the highest quality minced beef, which gives consistency to a meat that tastes 100% like beef, tasty and soft veal. At Carnes Campoverde we have minced meat made from lean cuts with little fat content. This lean meat is deboned and cut by hand to mince the meat just before making the hamburgers. This way, it is guaranteed that the meat retains its original juiciness and flavour. Please note that hamburgers are pieces of meat that are very sensitive to temperature changes, so we recommend that you put them in the refrigerator as soon as you receive them. If you are not going to consume them soon, you can freeze them with cling film , since it is a fresh product. You can prepare these burgers with the meat you like the most, with or without bread, with more or less spices, with or without potatoes. You choose how to do it to give it your own touch of magic. We recommend preparing the meat medium rare to enjoy the juiciness of the meat in all its glory. Ingredients: 99% burger meat, salt, dextrose, dextrin, preservatives E221, antioxidants E301, E331iii, spice mix, garlic, onion, coloring E120, flavorings, E551 and dehydrated vegetable fiber.

Veal ossobuco weighing approximately 1 to 3 kg, cut into 2-3 pieces per kg. Vacuum-packed and transported refrigerated so that it reaches your kitchen preserving all its freshness, juiciness and flavour. Veal ossobuco is the meat taken from the upper part of the front and back legs of the animal. It is cut crosswise and presented in thick slices with the corresponding bone in the middle, which gives it that characteristic appearance. The cross-sectional cut is of vital importance for the piece to be considered a top quality ossobuco. A poorly made cut can cause the piece to go from being an ossobuco to being considered a shank or shank. As a tip, we recommend making a few cuts in the small membrane that surrounds each piece so that it does not shrink and its presentation is worthy of a professional recipe book. To stew the meat, add salt at the end so that it does not lose its juices and marinate the meat in milk two hours before cooking it. Ossobuco is an excellent type of meat to prepare in stews, bone broth, with sauce and meat dishes in its own juice prepared in a pressure cooker. You can also enjoy it roasted in the oven in its own juice with baked potatoes. We recommend accompanying the ossobuco with some Milanese rice prepared with the marrow from the ossobuco bones, and a little red wine or Lambrusco. A gourmet meal in a matter of minutes!

Beef tenderloin, 2 medallions, approx. 200g each. Ready to open, air and put in the pan. Vacuum packed in tray.

Beef flank steak, approximately 500g. Tender and without any sinew. You can order it with or without skin. Vacuum packed and transported refrigerated so that it arrives fresh to your kitchen, preserving all its flavour, aroma and juiciness. The flank cut belongs to the fourth shoulder and is located between the malaya, the palanca and the tapabarriga. It is a very thin cut that corresponds to the muscles that surround and mobilize the diaphragm. It is characterized by its irregular shape, like a half arch, and its particular flavor. Furthermore, its fat content makes the skirt steak a star dish on any barbecue, grill or embers. It is in this type of cooking when the skirt steak brings out all its exquisite flavour, its aroma and its unique juiciness. You can accompany the beef skirt steak with some French fries and chimichurri sauce. This sauce, so full of flavour, is very appropriate for barbecues, and becomes a perfect ally for the churrasco or, in this case, the skirt steak. As for its preparation, the secret to obtaining a skirt steak of exceptional quality is to roast it with its membranes, since these seal the internal juices and allow for “pressure” cooking that softens the firm consistency of this meat. We recommend preparing the skirt steak by applying salt one or two hours before grilling it so that it absorbs it well or, failing that, just after browning it. If you choose the first option, put the skirt steak on the grill at a medium-high temperature for 15 minutes on each side. When you see the membranes brown, remove the meat and enjoy!

Premium fillets sliced ​​to your liking, with normal, thick or thin cut. Approximately 1kg. Vacuum packed and transported refrigerated so that they reach your kitchen preserving their characteristic tenderness and flavour. The prime cuts come from the sirloin, hip, flank, back or shoulder, all of them very juicy and tasty pieces. This type of meat is excellent for cooking on the grill and on embers, as this way it releases all its tenderness, juiciness and exquisite flavour. We recommend the fillets of the day for breading. Beef or veal is very beneficial for the body, as it is considered a lean meat with great nutritional value. It contains a high percentage of essential and good quality proteins, as well as being rich in water and sarcosine, essential for muscle development. Prime-grade beef also contains carnitine, which is essential for metabolizing fat and is very useful for those who exercise regularly. This meat also promotes tissue recovery and has antioxidant power and vitamin B6. When you buy premium beef steaks, you are buying meat of outstanding quality, carefully prepared and cared for with care and patience so that it reaches your plate preserving its freshness, juiciness and flavour. Prime meat can be prepared grilled, stewed or breaded, but we recommend cooking it on the grill, on the embers or on the barbecue to enjoy an explosion of flavour in your mouth. Try it with coarse salt and some French fries on the side. Finger-licking good!

Veal flank steak, approximately 1kg. Vacuum-packed and transported refrigerated so that it reaches your kitchen as if it had just been cut, preserving all its freshness, tenderness and flavour. The flank steak is the most economical cut of the skirt steak, on the side next to the ribs. It is a boneless, fibrous and very tasty meat. This makes the flank steak an ideal meat for roasting and slow cooking on the barbecue. Why cook it slowly? Because it is a fibrous meat, it takes a little more time to prepare it properly. But the wait is worth it, and if you are patient and roast the piece correctly, you will end up tasting a very tasty and tender meat. That's why we tell you that it's best to prepare beef flank steak on the barbecue or in roasts, as it will become one of the star dishes. Although you can also prepare it in other ways, as it is a very versatile meat. For example, if you remove the two characteristic layers of fat, you can cut the beef flank into exquisite fillets that you can grill or bread, and even stuff. To do this, open the piece by cutting it down the middle as if it were a book and fill it with whatever you fancy. However you cook it, we assure you that our beef vacuum will make your mouth water. Try it and you'll see how many more you'll eat!

Skirt steak, approximately 1kg. Vacuum packed and transported refrigerated so that it arrives to your kitchen as if it had just been cut, preserving all its freshness, tenderness and flavour. Perfect for stews, cooked dishes and for stuffed cooking. This piece of meat comes from the muscular parts that hang from the hindquarters of the calf, between the leg and the shoulder. The result is a juicy and gelatinous meat, as well as being one of the most economical parts of beef. As it comes from the lower part of the loin, the skirt cut of veal has no bones, although it does have more nerves than other cuts, which makes it a little tougher. But that does not take away from its tenderness and juiciness, the latter being very characteristic. The skirt steak is a meat infiltrated with fat, which is what gives it that celebrated juiciness. That's why it's perfect for broths, stews and casseroles, since it provides many nutrients to this type of recipe. You can also use it to make homemade minced meat. Although it is usually used in stews, skirt steak is also great roasted, grilled or baked. We recommend marinating it in barbecue sauce or red wine, or seasoning it with aromatic herbs and natural spices. If you choose to marinate the skirt steak, we recommend doing so with olive oil, paprika, garlic and herbs before cooking. You'll notice how the flavor explodes on your palate with every bite! A good accompaniment to roast skirt steak is some good baked potatoes or baked onions. With chimichurri sauce and coarse salt, you will have a gourmet dish worthy of a professional five-fork grill.

Premium quality beef ragout, cut into pieces for stewing. Approximately 1kg or 5kg. Vacuum packed and transported refrigerated so that it reaches your kitchen as if it had just been cut, preserving all its freshness, juiciness and flavour. The word “ragout” comes from the French verb ragoûter , which means “to stimulate the appetite.” That’s why this meat is called ragout, because the sight of it makes your mouth water instantly. Ragout, or ragout, is the meat used in stews and casseroles made with meat and vegetables. However, ragout casseroles are characterized by being prepared with ingredients that are cut into small pieces, browned, and then added to the stew. In fact, ragout is considered the perfect cut of meat for lovers of meat and a spoon. Its tenderness and juiciness are unparalleled. You won't be able to stop eating it or dipping your bread in the sauce. The most common way to prepare a stew or casserole with beef ragout is to cut it into chunks, brown it initially, then add broth, wine and/or tomato sauce and simmer it for three hours. The result of this patient recipe is a stew with a creamy sauce and tender, juicy meat that melts in your mouth. We want to help you enjoy this succulent piece of meat as soon as possible. That's why we deliver the ragout already cut into pieces and we guarantee that it comes from the best calves, because we want you to enjoy it and come back for more!

Prepared minced beef, gluten-free. Approx. 1kg. Vacuum-packed and transported refrigerated so that it arrives to your kitchen fresh and juicy, as if it had just been prepared. If you want a versatile meat in your kitchen, this minced beef preparation is for you. It is perfect for making traditional home-made recipes and, in addition, its juiciness and soft texture make it the perfect food for the little ones in the house. Use your imagination and combine minced meat in hundreds of different ways. There are dozens, hundreds of recipes to use it, and you can even mix it with some minced pork to taste a new level of flavor on your palate. Minced meat has hundreds of uses in the kitchen. You can use it to make homemade meatballs, Russian steaks, Italian sauces, lasagna, meatloaf, anything you can think of! It is a very versatile type of meat that will delight both adults and children, as it is easy to eat and cook. This minced meat preparation is made with top quality beef. It is prepared by shredding and cutting selected pieces of outstanding quality into very fine pieces. To ensure that the minced meat remains loose when frying, we recommend not adding too much oil to the pan and stirring the meat continuously with a wooden spoon. Season when the meat changes from pink to brown for the best result. You can also use the prepared beef to make homemade burgers or as the perfect ingredient for your bolognese or bechamel sauce. Try adding selected spices just before preparing it to absorb their flavour. Delicious! Ingredients: GLUTEN FREE. Beef, Trisodium citrate E331iii, dextrose, sodium ascorbate E301, sodium sulfite E221, potassium metabisulfite E224 and carmine E120.

Veal shank, approximately 1kg. Vacuum packed and transported refrigerated so that it reaches your kitchen as if it had just been cut, preserving all its freshness, tenderness and flavour. Veal shank, also known as veal shank or veal shank, is a very juicy piece of meat that is traditionally used to prepare stews or in the famous Madrid stew. This piece comes from the part that is attached to the leg bone, which is why it is a very gelatinous meat with lots of nerves. That is why it is usually prepared boiled and is often used in stews, casseroles and stews. If cut with the bone, the shank becomes known as ossobuco, another excellent cut for preparing in stews and casseroles, although you can also prepare it baked in its own juice. A delicious way to prepare veal shank, or shin, is to put it in cold water with a piece of bacon and bones to cook it. Once the water is hot, add chickpeas and cook in a pressure cooker for 20 minutes, or on low heat for about two hours until the chickpeas are tender. You can also enjoy a fantastic stewed veal shank, where you will see that it is one of the most tender, juicy and flavourful pieces of meat of all beef. Put the veal shank (also called knuckle) in cold water, with a piece of bacon and our bones for cooking. Do not add the chickpeas until the water is hot, and cook in a pressure cooker for 20 minutes, or on low heat for about two hours, until the chickpeas are tender. Cold water allows the meat to provide flavour to the broth in the case of stew. If you want the meat to retain its flavour so you can eat it cooked, brown the shank a little and add the broth or hot water. If you decide to have stewed shank, you will enjoy one of the most tender and flavourful meats.

Strips of churrasco totalling one kilo. Exceptional cut, exquisite flavour, ideal texture and perfect colour. Our steaks are prepared in trays and vacuum-packed to ensure that their freshness, texture and flavour are preserved, and they are sent refrigerated so that they arrive in your kitchen as if they were freshly cut. Churrasco strips are the queen of barbecues. They are the ribs of beef cut into strips, resulting from a perpendicular cut of the animal's ribs. They have an intoxicating aroma and an intense flavour, perfect for lovers of good meat. They are obtained from the skirt of the veal, cut with just the right thickness so that the result on the grill is juicy and tender. That is why the best option is to prepare the steaks on the grill or on the barbecue, although they are also an excellent meal prepared in stews and roasts. We also recommend trying the beef steaks after marinating or marinated in barbecue sauce, red wine or even seasoned with aromatic herbs. If you buy these steaks you will get top quality pieces of meat: tender, juicy, tasty and with an intense pink colour, far removed from the pale and watery industrial meats. A gourmet culinary delight that will make your barbecues a success. Rib area cuts such as skirt steak and flank steak tend to have a very high fat and bone content.

Whole piece of round of veal, weight approx. 1000 gr. Vacuum packed to ensure that its freshness, texture and flavour are preserved, transported refrigerated so that it reaches your kitchen as if it had just been cut. The round of veal is a piece of meat that comes from the outer side of the animal's hind leg, below the flap and behind the back. It is characterized by its cylindrical shape, which gives it its name due to the circular cut that results from cutting it into small pieces. The round also boasts of being a very tasty meat. It has hardly any nerves, which also makes it one of the most tender and juicy cuts of beef. A classic cut that is used in dozens of traditional recipes. This cut is also characterized by having very little fat, which makes it a little drier than other types of beef. For this reason, it is ideal for preparing it in the oven or stuffed with garlic, carrots, onions, aromatic herbs... The only limit is your imagination and your personal recipe book. Give it your own magical touch of flavor! We recommend filling the round one big, with minced beef and pork, or small cubes of ham. You will surprise your guests with this easy and delicious recipe, and it will become your new favorite food! As it is a lean meat with few sinews and little fat, when cooked well it can be very tender and tasty. Therefore, if you prepare it in the oven we recommend cooking it at 190º and wrapping it in a layer of mustard. It will make your mouth water!

Whole piece of beef picanha (tapilla). Vacuum-packed and transported cold so that it reaches your kitchen preserving all the flavor, texture and juiciness, as if it were freshly cut. Picaña is a top-notch piece of meat. It comes from the hindquarters of the lower part of the cow, where the round ends and up to the hip. This makes it an extra tender meat with an extraordinary texture. It will make your mouth water! This piece is perfect for cutting and preparing it in fillets, either in the oven, on the grill or on the barbecue. But where you will most appreciate the intensity of its flavour and the juiciness of its meat is when you prepare it on the grill or barbecue, with salt and natural spices on top. Picanha is usually covered by an external layer of fat (sometimes, depending on the animal and the piece, it does not have this layer) which significantly increases the different ways of cooking this piece. The natural fat dissolves, accentuating the flavor of the meat. This layer of fat also gives the picanha its characteristic juiciness, as it allows the concentration of broths and nutrients that enhance the flavor. In fact, what can we say about its flavour? It is impossible to overshadow it. Picanha is an excellent choice for barbecues since, when cooked over a fire, its covering of fat makes its flavour spread throughout the dish both when preparing and serving. Thanks to the barbecue fire and the preparation time, you will obtain a top quality picanha, well prepared on the outside but extremely tender and juicy on the inside. Each bite will be like a divine experience, and its flavour… What can I say about its flavour? Delicious is an understatement.

Ribeye / Cuberoll of beef cut in 1kg bags or whole piece of approx. 2kg vacuum packed, from the center of the entrecote, polished without rib keys or fin. A perfectly polished piece to enjoy the heart of the entrecote and with which you can prepare the perfect roast beef.

Whole, uncut beef ribs weighing approximately 4kg. Packed in mesh or vacuum-packed depending on the piece.

Whole piece of Brisket or Beef Flap, vacuum-packed in whole pieces.