THE MEAT OF THE PIEDMONTESE RACE CASCINA STELLA

Our flesh does not require haste: with patience, nature will reciprocate.

The animals of the Cascina Stella breeding farm move long and freely and the result is a meat with an intense flavor, which requires the right cooking, usually longer than the meat usually found on the market.To guarantee a correct and prolonged preservation of the meat over time, Cascina Stella vacuum-packages all cuts of beef.

Our cuts

DISCOVER

01 - Front Neck - Ugly and Good
02 - Rear Neck - Keepone
03 - Swivel - Shoulder Round
04 - Priest's Hat
05 - Shoulder Frame
06 - Shoulder Muscle
07 - Chest
08 - Whitish - Scaramella
09 - Belly

10 - Chops
11 - Roast Beef - Sirloin
12 - Fillet
13 - Thigh sirloin - Scamone
14- Pocket
15 - Thin Belly
16 - Walnut
17 - External Rump
18 - Internal Rump

19 - Thigh Rotunda - Thigh Rotunda
20 - Thigh Muscle - Gallinella
21 - Ossobuco
22 - Cheek
23 - Tongue
24 - Muset
25 - Head
26 - Tail
27 - Innards - Fifth Quarter

STORAGE

In the refrigerator: it is advisable to put the meat on the coldest refrigerator shelf (0 - 2 °C)
and eat it within 24 hours at the most, if packed in butcher's paper, and within 5 days if vacuum-packed.In the freezer of the refrigerator: generally the temperature, reached slowly, is about -18 °C and it is advisable to consume the meat within 2 or 3 weeks at the most.In the freezer: more recommended than in the freezer, because usually the temperature, reached quickly, is about -20 °C and it is advisable to consume the meat within 1 or 2 months at the most.

DISCOUNTING

Thawing in the refrigerator (about 12 hours) is the safest and most hygienic system and preserves the taste, tenderness and organoleptic qualities of the meat.If the meat has been thawed in the correct way and time, it can be cooked like fresh meat.It is not advisable to eat thawed and refrozen meat, because the quality and nutritional values are lost and there is a risk of dangerous bacterial formation.The meat is mainly made up of muscle. Our animals, grazing free up to six or seven months of age, give back a meat with a high protein content, which requires a slow and patient cooking, able however to make you taste the fullness of the tastes that nature gives us.For (EXAMPLE) everyday slices we always recommend slow cooking for up to ten minutes, even on the smallest heat generator, at minimum.