Preparation of Our Meat

The secret of success consists in having good raw materials and preparing them correctly.

Preparation of a Large Ox T-Bone on the Grill

A good roast consists in:

1.- Removing it from the fridge 4 or 5 hours previous to its preparation for it to reach room temperature.

2.- Placing the chop covering it with cooking salt. The fire should high at this point. Char the first side properly, then turning over to char the other side and covering the charred side with salt once more, with the whole meat being charbroiled for 12 to 15 minutes (800-gramme pieces).

3.- Remove the excess grains of salt and place on a warm serving dish before  starting to chop it up.

Preparation of a Large Ox T-Bone in the Oven

1.- Remove from the fridge 4 or 5 hours previous to its preparation for it to reach room temperature. Preheat the oven to 200 degrees.
2.- Heat the frying pan over a high flame  with a piece of fat from the chop and seal both sides well until each one is browned properly.
3.- Put in the oven for 8 minutes.
4.- Carve the chop and add salt flakes to taste.

Preparation of  Ox Entrecote, Ox- Tenderloin and Angus Black

Its correct cooking consists in:

1.- Removing it from the fridge 4 or 5 hours previous to its preparation for it to reach room temperature.

2.- Heating the frying pan thoroughly with a drop of oil and seal both sides over a high flame, for the juices to remain inside.

3.- Salt flakes are added to taste at the end of the preparation.