The veal diaphragm is a tender and tasty cut of semi-fatty meat: since it is the main respiratory muscle it is constantly functioning and supplied with blood, which is why it has a bright red color.
In the kitchen, the diaphragm is the basis of many recipes, including that of the traditional ragù. Also delicious for steaks cooked rare, rolls and to accompany pasta dishes, such as orecchiette.
If you've never tasted it, now is the right time!
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.
Diaphragm - Blonde d'Aquitaine
by Serra house€8,20
Blonde d'Aquitaine bovine diaphragm
Gourmet selection
500 g
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