A cut that can be cooked whole or sliced
Beef vacío is located on the inner side of the rib area. It can be prepared in several ways, either cooked whole for a barbecue or roast or sliced into thin steaks for quicker cooking.
This makes it easy to adapt the cut to the type of meal and cooking method you prefer.
How to cook it
When cooked whole, it works particularly well on a grill, barbecue or in the oven. When prepared as thin steaks, it can be cooked on a hot griddle or frying pan.
After cooking, slice it across the grain for a more pleasant texture when eating. It is supplied vacuum packed.
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
Where is beef vacío located?
It is a cut located on the inner side of the rib area.
Can it be cooked whole?
Yes. It can be cooked whole on a grill, barbecue or in the oven, or prepared as thin steaks.
How should it be sliced after cooking?
It is best sliced across the grain.
Argentinian-style beef short ribs