Beef of the highest quality in Marbella
We offer the particular and the hotelier the greatest variety of races and beef cuts in Marbella: European Beef, beef Wagyu, Irish Angus, etc … An assortment of pieces adapted to customer needs in finding the best races around the world .
Grilled loins and steaks, grilled sirloins and hamburgers that will delight the most demanding palates. A journey through the flavors and textures of the queen of meats: the beef.
The beef is tender, high quality, delicate flavor and contains little fat. With less than 10% of fat, it is located in an intermediate point between chicken meat, very lean, and some fat pieces of pork, to talk about the meats of most frequent consumption. However, in veal can be found in different pieces and varieties.
Sirloin, T-bone steak, steak or entrecote … are among the best cuts of beef, the most appreciated. But there are also other parts, something more humble, like the cheeks, the ossobuco or the tail, with which exquisite dishes can be prepared.
The most common cuts of veal are: Sirloin, Entrecot, beef steak, Roast beef, T-bone steak, Round, Babilla, hip, top and back, Ossobuco, Cheeks, Rabo.
Do not hesitate to ask us about that cut or special piece that you want.
At the Corbacho butcher shop we have a wide variety of quality veal for the most demanding chefs:
Beef Angus beef is considered one of the best meats in the world along with others like the Waygu de Kobe.
The origins of the Aberdeen-Angus breed are located in the native wild cattle without horns from the north of Scotland. The name comes precisely from the counties of Aberdeenshire and Angusshire where this ox without horns was formed. They were really two different oxen and with different names, but later the races would cross, from this there are traces and Black Meg is considered the founding cow of the breed.
This breed is characterized by its resistance and can be bred in areas of changing climates, getting this race to raise in several regions of the planet, in addition to achieving high genetic variability which allows it to adapt to the characteristics and needs of the breeder.
All these characteristics generate that this breed produces a veined meat of high quality for its tenderness, juiciness and exquisite flavor to be considered one of the best meats of greater international prestige.
The meat protected by the Protected Geographical Indication Veal Galician presents specific and exceptional sensory characteristics, as a result of which comes from very young animals (they are slaughtered with less than ten months of life), mainly of the Galician Rubia breed and its crosses (excellent for its meatiness), with a traditional diet of the highest quality (breast milk, forages, concentrates of exclusively vegetable origin), and by the peculiar management and production system of the Galician farmers (family farms with their own labor).
The Galician Veal meat varies from a light pink color, in the case of veal, to a soft red, in the case of the yearling. The cut presents a lean appearance, firm consistency, slightly moist and bright, with pearly white fat and soft yellowish iridescence, evenly distributed. Its texture is smooth and with fine grain muscle.
It is a meat that stands out for its intense and pleasant flavor, with an extraordinary tenderness, juiciness and succulence. In short, Galician Veal, and especially Veal Galician Supreme, is a meat for exquisite and demanding palates, looking for unique and special sensations in a beef.
It is a race endowed with great rusticity, very adapted to the difficult agroclimatic conditions of its exploitation zone, it is an ecological environment of strong contrasts, with high temperatures in summer and great cold in winter. This rusticity allows you to make large displacements in the search for pastures. Because of her breeding in extensive develops a somewhat distrustful, sometimes sullen character, especially when accompanied by the calf, with which manifests a good maternal aptitude.
In general, we can say that Retinto Meat is excellent cooked directly on the grill, but it is also ideal for use in many typical dishes, such as Piquillo Peppers stuffed with meat, Tails de gota de añojo, Skewers, Clothes Old, Redondo mechado, Veal stewed with basil, and a long etcetera.
WAGYU JAPANESE KOBE AND NATIONAL
The Wagyu beef that produces this highly prized meat was introduced to Japan in the second century as a cargo animal used in rice cultivation. As beef consumption became more prominent in society, farmers began hiring workers to massage the backs of the animals to improve the quality of the meat. The mountainous topography of the Japanese islands provides small isolated breeding regions, resulting in cattle that developed and maintained qualities in their meat that differ significantly from other cattle breeds. The isolation of herds and the peculiar feeding techniques that resulted from the limited availability of land have led to distinctive features that make meat superior in marbling and in the content of unsaturated versus saturated fats.
It is an extremely tender and juicy meat, whose fat is rigorously healthy for human consumption, since it contains a high percentage of unsaturated and polyunsaturated fatty acids, such as oleic, linoleic or conjugated linoleic acids (omega 3, 6 and 9). ), which help prevent, among others, cardiovascular diseases.