CASCINA STELLA’S PIEDMONTESE BREED MEAT
Our meat does not require haste: with patience, nature will reciprocate.
The cattle at Cascina Stella roam freely for long periods of time, the result is a meat with intense flavour, which requires the correct cooking time which is usually more prolonged than meats normally found commercially. To ensure an ideal and prolonged storage of meat Cascina Stella packages purchased cuts of beef in a vacuum pack. The Piedmontese cattle breed, Slow Food Presidia, offers a wide choice of cuts to try: from the sirloin to the fillet, from the thigh to shoulder, the ossobuco (marrowbone), calves head, tongue, tail, and the so-called “fifth quarter” which, when the animal is raised in a healthy and natural manner, is a real delicacy.
The Piemontese breed of cattle, a Slow Food Presidium, offers numerous cuts to enjoy: fillet and sirloin, thigh and shoulder, bone-marrow, head, tongue, tail and the so-called "fifth quarter" which, when the animal has been raised in a healthy and natural way, is a delicacy.
In the fridge: it is recommended that you store the meat on the coldest shelf of the refrigerator (0-2°C)
and consume it within a maximum of 24 hours if wrapped in butcher paper, and within 5 days if vacuum-packed. In the freezer compartment of the refrigerator: generally the temperature of -18°C is reached slowly and therefore it is advisable to consume the meat within 2 or 3 weeks at most.In the deep freezer: more suitable than the freezer compartment of the refrigerator, because generally the temperature of around -20°C is reached more rapidly, it is advisable to consume the meat within 1 or 2 months at the most.
Defrosting in the refrigerator (about 12 hours) is the safest and most hygienic way which also preserves the flavour, tenderness and organoleptic qualities of the meat. If the meat has been correctly defrosted it can be prepared as if it were fresh meat. It is not advisable to eat meat thawed and refrozen because quality and nutritional values will be lost and there is also the risk of the formation of dangerous bacteria. Meat is primarily made up of muscle. Our free-range animals graze for six or seven months of age and provide a meat which is high in protein, which should be cooked very slowly in order to fully appreciate the full extent of its delicious flavour. For example, when cooking a slice of meat, we always recommend that it be cooked slowly for up to 10 minutes, on a low heat and on the smallest heat source.