Tacuarembo Angus represents the reference standard for quality meat from Uruguay. The story of Bervini and Tacuarembo goes back a long way, and has continued for over half a century. It began with the meeting of the Bervini and Secco families, who soon realized that they shared the basic values to create a successful project: honesty, simplicity and an exceptional product.
Values that have been cultivated over the years leading to great successes, such as the creation of the first bresaola produced in Uruguay, Bernina.
Over the years the relationship has always been growing and we are proud to say that today the partnership between Bervini and Tacuarembo allows us to promote a product recognized for its high quality and consistency.
This is made possible by the complete control of the supply chain by Tacuarembo, which in its feed-lots breeds and selects the best animals, in full respect of animal welfare, and with a limited use of antibiotics. The product is then processed at our facilities in Uruguay and shipped directly to our warehouses in Europe. From here Tacuarembo is distributed throughout Europe, either as it is, portioned or processed into hamburgers.
Uruguay has always been one of the best territories in the world to produce quality livestock. The story begins in the 1600s when cattle breeding was introduced by the Spanish.
Today there are more than 40,000 farms in Uruguay, bringing the total count of the cattle population to about 11 million, 3 cattle per inhabitant. 80% of production is exported to more than 50 countries around the world.
The reason for this is Uruguay's environmental quality. Its vast plains provide over 1 hectare of pasture for each of these animals. Environmental pollution levels are very low. The proximity of the ocean makes the climate mild and constant for most of the year, helping to build the ideal conditions for breeding.
The main cattle breeds are Hereford and Angus, identified worldwide for their excellent quality. The excellence of the product is based on the type of breeding. The animals, in fact, live in the open air, grazing in wide spaces, in total harmony with the surrounding environment.
With its boundless spaces, colors and scents, Uruguay can inspire new, tasty and exotic recipes.
Very fine cut obtained from the sirloin of Uruguayan boneless beef. Thanks to the natural rearing in the open air and in total harmony with the environment, the meat is particularly tender, tasty and with very little fat, can be of varying thickness and lends itself to many different preparations: grilled, baked or in a pan. In France, the native land of this preparation, it is often accompanied by sauces of various kinds.
Conservation method: Store between 0-2°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.
Cooking mode: Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Absolutely softer and most valuable cut. From the lumbar area, the cut involves a muscle almost never trained by the beast, hence its unmistakable tenderness. Very small in size, it is a single piece that can be divided into three parts, each one perfect for different consumptions. It can be used for making steaks, tartare, carpaccio, chateaubriand, tournedos and filets mignon.
Conservation method: Store between 0-2°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.
Cooking mode: Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Top quality cut, thin and wrapped in a thin strip of fat. It includes all - or almost all - the dorsal area of the animal. If with the bone, it is called rib eye, while without the bone, it provides sirloin steak. Suitable for roasting and for the preparation of the typical English roast beef.
Conservation method: Store between 0-2°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.
Cooking mode: Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
A cut of rather fine beef that joins the thigh and sirloin. Low fat, tender and moderately digestible, the rump is extremely versatile in the kitchen: ideal for grilling, in the pan or in the oven, it can also be transformed into quality grinded meat. Less suitable for long cooking (boiled, braised and stewed).
Conservation method: Store between 0-2°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.
Cooking mode: Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Famous dish of minced and pressed meat. The different types of meat used must create a perfect mix between fat and firm meat in order to obtain the right balance between taste and juiciness. It is mainly cooked in a frying pan or on the griddle and is eaten in a simple way or inside a sandwich with the addition of tomato, lettuce, cheese and sauces at will.
Conservation method: Store between 0-2°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.
Cooking mode: Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Toast the bread and make up the sandwich with spreadable cheese, salad, caramelized onions, meat, bacon and avocado cream (avocado, lime, oil and salt). ANGUS Very tender, juicy and savoury, Angus meat is smooth, compact and with thin filaments of fat which, once dissolved in the cooking process, release an intense aroma and enhance its softness. Rich in precious nutrients, 100 grams of Angus provide only 124 kcal (82% protein and 18% fat). A delicious and genuine dish.
Simple cooking methods (pan, plate, grill) are the best way to enhance and appreciate the noble qualities of the product.
Conservation method: Store between 0-2°C. Consume after careful cooking. Consume within 24 hours of opening. Do not pierce the package.
Cooking mode: Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Wrap fillet medallions with kitchen string. In a mortar, crush a tablespoon of green pepper and stick it to the meat together with the salt. Brown the fillets in a pan with butter, oil and a handful of peppercorns. Remove the meat from the pot, fade with brandy over high heat, lower the heat and add 150 ml of cream and a teaspoon of mustard. Put the fillet back in the pan and cook until the desired cooking level is reached. Remove the string and serve the fillet with hot green pepper.
In a large pan make a sauce with 400 g of tomato pulp, oregano, capers, oil and salt. After a few minutes, add the slices of rump, cover with a lid and leave to cook for half an hour. When cooked, spread some mozzarella chunks over the meat.
Turn off the heat and let it rest until the cheese is completely melted.
Via Colonie, 13 - 42013 Salvaterra di Casalgrande (RE) - Italia
Tel: 0522-996055
Fax: 0522-849075
info@bervini.com
OPENING TIME
08.00 - 12.00 / 14.00 - 18.00