The color of Marango meat is a bit darker than other beefs. Dry aged +40 days.
Marango is our Italian beef, born from the cross between a pure Black Angus and Friesian and Maremmana cows. Marango meat is fat, savory and tender at the same time. The animals are raised outdoors in our free-range farm located within the wonderful archaeological site of Norchia, near Viterbo, center-south of Italy.
The farming method is natural and sustainable, to offer only fresh and genuine products, free of chemicals. The animals are fed with breast milk only for the first 6 months of life then they are provided with a balanced diet called “Marango Fioc Life”. Thanks to this type of feeding, our Marango develops optimal degrees of marbling. To achieve these goals, we rely on genetics and technology, while carefully maintaining the artisan connation of the product, the animal welfare and sustainable farming methods.
The result? A meat with a mineral taste typical of the Maremma combined with the representative sweetness of Angus.
No additives. No colorant added. No sugar.
Frozen Product.
Country of Origin: Italy
Storage: store the steak in the freezer at -18°C.
To Defrost: leave it in the fridge overnight. This will keep the meat at a temperature that prevents harmful bacteria from gaining a foothold, and it won't take away from the taste and texture of the meat at all.
How To Cook: Best way to cook it is BBQ but you can also reheat a grill pan on medium-high heat, pat the steak dry, and season both sides generously with salt and pepper. Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil. Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare. (you can also choose to have it medium). When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks, and slice before serving. Serve hot, and enjoy!
Weight: approx. 1kg per piece
