@eat.campogrande: 🥩Introducing our exquisite Iberico Presa steak, also known as the Denver steak. In the realm of Spanish butchery, the collar is divided into three sections: the upper collar, the Coppa, and the lower collar, which yields the coveted Presa steak. This delectable cut offers three preparation options: as a whole piece, cut into strips, or skillfully butterflied. 🥩When approaching the whole piece, treat it like a roast. Keep the seasoning elegantly simple, allowing salt to work its magic overnight. We aim to achieve an internal temperature of 135 degrees, which can be accomplished through either sous-vide or the oven. When it comes to carving, slicing against the grain is important. 🥩As for the strips, in the world of wagyu, they are known as zabuton strips due to their marbleization. Prepare a hot pan with a touch of trimmed fat, searing the strips for a brief few minutes on each side before allowing them to rest. 🥩And now, our personal favorite: the butterfly cut. Achieved by slicing lengthwise, similar to preparing a chicken breast, this thinner steak cut can be cooked quickly on a cast-iron surface, a couple minutes per side. Let it rest, and enjoy. #presa #ibericopresa #denversteak #guide #howtocook #foodeducation #meateducation #steaklovers #meatlovers #ibericopork #cookingguide

Campo Grande Meats

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Saturday 28 October 2023 13:11:55 GMT