Organic Beef Tenderloin

60,00 €

Minimum order of 0.5 kg

Solomillo de res magro. Proveniente de una exclusiva explotación ganadera en El Pinar de El Hierro. Apostamos por la calidad y el bienestar animal, ofreciéndote una opción consciente y saludable para ti y tu familia.

Weekly pre-order (meat): Orders until Friday, received the following Thursday

Resumen de Solomillo Vacuno Ecológico

Product details

El solomillo vacuno es un corte de carne de res que proviene de la parte baja de la espalda del animal. Es un corte magro y de textura suave, y se utiliza para preparar una variedad de platos, como filetes, tournedós y medallones.

La carne de solomillo vacuno contiene una cantidad significativa de proteínas, vitaminas y minerales. además también es una buena fuente de fósforo, potasio y magnesio.

El solomillo de res es una fuente de proteína magra, lo que significa que es relativamente bajo en grasa y colesterol. Una porción de 3 onzas de solomillo de res cocido proporciona aproximadamente 10 gramos de grasa y 60 miligramos de colesterol.

Conservation

The meat comes vacuum-packed and keeps in optimal condition for up to 15 days in the refrigerator.

Meat is a perishable food that must be properly stored to prevent spoilage. Here are some tips for keeping meat in good condition at home:

Store the meat in the refrigerator. Meat should be refrigerated as soon as possible after purchase. The ideal temperature for storing meat is between 0 and 4 degrees Celsius.
Wrap the meat properly. To prevent the meat from drying out and becoming contaminated, it's important to wrap it properly. You can wrap it in plastic wrap or aluminum foil, or store it in an airtight container.
Freeze the meat. If you're not going to use the meat right away, you can freeze it. Meat can be frozen for several months without losing its properties.
Defrost meat properly. To defrost meat, it's important to do so slowly in the refrigerator. Defrosting meat at room temperature or in the microwave can lead to bacterial growth.
Cook meat to a safe temperature. To kill any harmful bacteria, it's important to cook meat to a safe temperature. The minimum internal cooking temperature for beef is 71 degrees Celsius, for pork it's 74 degrees Celsius, and for chicken it's 74 degrees Celsius.

By following these tips, you can keep meat in good condition at home and prevent it from spoiling.