Wagyu 'Entrana', Toledo region, matured 20-30 days on average

The favorite cut of Argentine parrilla lovers, a tasty mixture called "entrana", is similar to the cut known as "hampe".

This Wagyu meat has an exceptional level of fat infiltration, which gives it an unrivaled melt-in-the-mouth texture when cooked.

The animals are raised in freedom from the age of 8 months and benefit from a controlled, 100% natural diet, which provides them with unsaturated and polyunsaturated fats, rich in omega 3 and omega 6.

About 300g per piece.