These lean beef steaks are mainly cut from the thick parts of the beef. Depending on the piece from which the pieces are cut, the cooking time is shorter or longer. Cut from the hind leg, the rags have a cooking time approaching that of baking rags. Cut from the front leg, the rags generally have a somewhat longer cooking time. The pieces are also available by the piece under the name roast. Of course, the preparation takes a little more time. butcher quality Per kilo.
Lean beef steak
From Twente soil and fresh slaughter, sent fresh, you can freeze it yourself.
17 in stock