A rib steak from the high loin
This rib steak comes from the high loin of selected mature cows. It is designed for those looking for a substantial cut and a simple preparation in which the meat itself is the main focus.
The product is offered as matured beef. The product information does not specify a particular maturation period, and it is sold by the piece.
How to cook it
Grilling and barbecuing are two of the most common ways to prepare a rib steak. It can also be cooked on a sufficiently large griddle or frying pan so the meat has good contact with the cooking surface.
Use a high temperature to sear the outside and adjust the cooking time to the thickness of the steak and your preferred doneness. Allow it to rest briefly before slicing.
Approximate 500 g and 800 g piece options are available.
About Tolecarnes
Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.
Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.
During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.
Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.
Frequently asked questions
Which part does this rib steak come from?
It comes from the high loin of selected mature cows.
What weights are available?
It is sold by the piece with approximate 500 g and 800 g options.
How long is it matured for?
The product is identified as matured beef, but the product information does not specify a particular maturation period.
Low loin entrecot