Made for quick cooking
Knuckle and rump are commonly used for beef steaks that only need a short time over the heat.
There is no need for a complicated preparation. A properly heated pan or grill and careful control of the cooking time are usually enough.
The steaks can also be used in sandwiches, served with vegetables or potatoes, or sliced after cooking and added to salads and other dishes.
How to cook them
Pat the surface dry before cooking if there is excess moisture.
For pan or griddle cooking, wait until the surface is hot before adding the meat. Cooking time will depend on the thickness of the steak and how well done you prefer it.
When grilling over charcoal, avoid leaving the steaks over intense heat for longer than necessary so they retain their juiciness.
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 may be cut from pieces such as the knuckle or rump.
What is the best way to cook them?
They are particularly suitable for quick cooking in a frying pan, on a griddle or over charcoal.
Should they be defrosted before cooking?
If frozen, it is best to thaw them in the refrigerator first for more even cooking.
Beef eye of round