1513087592_5a2fe2686c421
BEEF LOIN

Beef tenderness and flavour are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.

Beef tenderness and flavour are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.

Beef tenderness and flavor are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.

Beef-loin
BEEF

High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled

High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled

High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled

previous arrowprevious arrow
next arrownext arrow

Free Shipping

 where ever you are we deliver without fail our shipping method is faster

Guarantee

We are always available for you our best customers anytime anywhere

Easy Payment

Easy payment no problem at all payment with one single click 

This month visits
0%

Daily shipping

0%

0 100%

Daily shipping

0%

0 100%
free shipping
0%
MAPANZA

Product Categories