Sutcha

Sutcha Argentina Rinder Roastbeef am Stück

1 piece of striploin, from Argentinian cattle.

The striploin is cut from the roast beef / beef back. It is also called striploin. The lean steak with distinctive fat cover is not suitable for searing and grilling.  It is perfect for portioning into strip steaks and for roasting and grilling whole. Roasted whole, it can also be wonderfully sliced cold as roast beef, or prepared as a typical British Sunday Roast. 

Preparation:

We recommend taking the steaks out of the refrigerator and unpacking them at least one hour before preparation. This brings the meat to room temperature, which ensures that the muscle fibres do not contract too much during preparation in the pan or on the grill and that the liquid is better retained in the meat.

It is also important to let the meat rest for a few minutes after preparation so that the liquid can distribute itself well in the meat again and the meat juice does not escape and the steak remains juicy.

Recommended doneness:  Medium Rare - Medium (52 - 56°C core temperature)

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Origin: South America, Argentina

Breed/Category: Angus and Hereford, oxen and heifers

Husbandry: Free range, 100 days feedlot

Feeding: Grain Fed -> Grain feeding

Maturation: vacuum-matured, at least 30 days 

Other names: Roast beef, Beiried, Striploin, NY Strip, Rumpsteak

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Origin:

Argentinian beef has earned a reputation for being among the best in the world. It is widely known for being incomparably tender and intense in flavour. So why does Argentinian beef taste so good? The answer lies in the entire life cycle of the cattle, from start to finish.
When the Spaniards first brought cattle to Argentina in the 16th century, Las Pampas must have seemed like paradise to them. The prairie is seemingly endless and mostly flat, with a humid and temperate climate that is perfect for growing abundant cattle-friendly grass. Mainly cattle of the Hereford and Angus breeds are raised.

GRAIN FED - Grain feeding means that the animals have been fed for at least the last 100 days with an energy surplus provided by cereals and maize in order to achieve optimum intramuscular fat penetration, the so-called marbling. This feeding process results in a very high juiciness of the meat, which is highly appreciated by beef lovers.

The transport to Europe in ships at low temperatures allows the meat to mature optimally on its journey and thus arrive on the plate tender and juicy.

About the brand:

Sutcha promises that our team of experts will always passionately select the best meat you could wish for. Not only in our own country, but all over the world we search for the best meat products and producers that we are completely convinced of. Our experienced butchers then cut each portion by hand. Our Sutcha steaks are then delivered to your home chilled - just for you. All these are reasons why you can enjoy the best meat with Sutcha.

Packaging:

Vacuum-packed / Cardboard

Kitchen hygiene:

Kitchen hygiene is important: Keep the cold chain, store separately from other products, work cleanly, heat thoroughly before consumption!

Storage conditions:

Store chilled at 0-4°C

Processor:

VELKÁ PECKA s.r.o.

Sokolovská 100/94, Karlín

Praha 18600, Czech Republic