Diced beef for flavourful stews
Beef pito is a cut located close to the skirt area and is known for its pronounced flavour. In this format it is supplied already diced so it can go straight into dishes cooked in sauce.
It is a particularly convenient choice for casseroles, vegetable stews and other dishes in which the meat cooks together with the rest of the ingredients.
How to cook it
You can start by lightly browning the pieces of beef before adding vegetables, stock, wine or the other ingredients in the dish. Then continue with gentle cooking until the meat reaches the texture you prefer.
It can also be prepared in a pressure cooker when you want to reduce the cooking time.
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
What is beef pito?
It is a beef cut located close to the skirt area.
What dishes is this ragout intended for?
It is particularly suited to stews, casseroles and other dishes cooked with sauce.
Is it supplied already diced?
Yes. It is supplied diced so it can be added directly to the chosen recipe.
Low loin entrecot