Moose loin in a cut of about 1 kg, designed to obtain several portions of the same piece. It is a suitable format to divide into fillets or medallions and individually control the cooking point. Unlike ragú, it is an entire cut whose texture depends on the thickness and the time it stays in the heat.
The complete piece allows you to choose the thickness of the medallions and prepare a service to share. Whoever needs only one individual dish can compare this format with the rations of other moose cuts, avoiding acquiring more than necessary quantity.
Beef chuck steaks