UruWagyu Beef Flank for Matambre
Wagyu cattle meat is well known worldwide for its marbling characteristics and naturally enhanced, flavor, tenderness, and juiciness. The finest steak eating experience. Kobe is reserved exclusively to describe Wagyu cattle raised in the Kobe region of Japan. Any Wagyu cattle raised outside of Kobe must go by the names Wagyu.
F1 Wagyu Cross is the results of breeding 100% full-blooded Wagyu bulls over Angus cows. Taking advantage of their reputation and experience in the cattle industry, uruguayan ranchers introduce UruWagyu, the first Uruguayan F1 Wagyu Cross Program.
Matambre, also known as saudero in some Latin American countries, is the name of a dish consisting of a thin cut of beef, like flank steak. When translated literally from Spanish, the word “matambre” is a combination of two words: matar and hambre. Matar means “to kill”, and hambre means “hunger”.
In Argentina, the matambre is sometimes served as a steak, but this is not the typical serving method. The more common method is known as "matambre arrollado" (stuffed, or filled matambre). The ingredients for this dish vary from province to province, but most common include whole carrots, hard-boiled eggs, and plenty of black pepper. These ingredients are then rolled up inside of the matambre sheet and sewn or pinned together to keep the rolled matambre from coming unrolled. It is then boiled in milk, or sometimes water, and roasted in the oven. After it is removed from the oven and cooled, it is sliced into thin pieces of lunch meat and served in toasted French roll with mayonnaise, and sometimes Argentine chimichurri, as a condiment.
- Grade: F1.
- Aged: 21+ days wet aged.
- Weight: 6 - 7 LB avg Each.
- Description: Whole & Untrimmed
- Origin: Uruguay.
- Packaging: Wrapped & vacuum sealed.
- Gift Box: Delivered in a classic black gift box.
- Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.
Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).