Braised meat is a typical dish of the Piedmontese tradition. The beef cuts are carefully selected to ensure the right balance between the lean and the fat part, a fundamental aspect for the success of this dish.
The secret to a connoisseur braised meat is cooking: the braised meat must be soft on the inside and well cooked on the outside. It is precisely the quality of the selected cuts that allows the meat not to harden, even with prolonged cooking, and with a result that it melts in your mouth.
All Casa Serra cuts of meat come exclusively from their non-intensive pasture farming, which enhances the taste, tenderness and nutritional properties of the meat, rich in Omega 3, fat-soluble vitamins and unsaturated fats. This type of breeding also reduces the risk of animals getting sick and needing medicines, especially antibiotics. Cattle graze in the open air in vast spaces, completing a feeding grass fed with natural supplements.
The Blonde d'Aquitaine is a French breed of cattle originating from Aquitaine, also known as Garronese. It is one of the most popular meat breeds for the number of fine cuts and the excellent organoleptic quality of the product.
Braised beef - Blonde d'Aquitaine
by Serra house€19,80
Roasted or braised
Blonde d'Aquitaine breed of cattle
750 g
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