Beef steaks for cachopo

Steaks prepared for making cachopos

These steaks are taken from cuts such as topside or silverside and prepared specifically as thin, suitably shaped pieces for making cachopos.

Because they are supplied already prepared, there is no need to open out or work the cut at home to create a suitable surface for filling and breading.

How to use them

Place your chosen filling on the meat, close the preparation with the corresponding steak and bread it before frying. The thin cut helps the complete dish cook evenly.

Control the oil temperature so the coating browns without burning before the meat and filling are properly cooked.

They can also be used for other thin-steak preparations where a broad, manageable piece of beef is useful.

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 cuts are used for these steaks?

They are taken from cuts such as beef topside or silverside.

Do I need to open out the steaks at home?

No. They are supplied already thinly sliced and prepared in a format suitable for filling, breading and frying.

Are they only suitable for cachopos?

They are prepared specifically for cachopos, although they can also be used in other dishes that call for thin, broad steaks.