High Wagyu Loin of 6 Kgs PREMIUM INFILTRATION

The high loin of Wagyu is a cut that comes from the fifth rib of the loin, thus offering the heart of the piece without the bone, this being the most tender part.

Ideal piece to prepare a steak or chop on the grill, grill or pan, depending on the thickness. It is recommended to temper the piece for a few hours before cooking and add the flaked salt after cooking. Keep in mind the thickness of the piece when choosing the appropriate temperature and time, which may be a higher temperature and a shorter time. The less thick the piece is, it is about caramelizing the cut on both sides until obtaining golden-copper tones, at which point we must remove it from the heat. All our loins have gone through a maturation process of at least 45 days, to increase their tenderness even more, and enhance their special bouquet.

Presentation: Vacuum packaging. Approx. 6 kg whole (12-16 people). It is boneless so it can be easily cut and made as thick as desired.

Before cooking: It is recommended to remove the piece from the packaging and leave it at room temperature 1 or 2 hours before cooking.