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the genetic line behind the famous Kobe beef from Hyōgo Prefecture in Japan
- Chopped into small pieces to make a mess to be served on toast (can make tartar in the same way)
- Thinly sliced with oven-roasted root vegetables and horseradish cream (of Philadelphia cheese and horseradish)
da ein Großteil des Fettes in den Grill tropft
He won Chef of the Year in 2007 and took silver in the Bocuse d'Or in 2010
renytterfile putsad Vildsvin the genetic line behind theSirloin is one of the finest parts of the reindeer. The meat is very tender, has a wonderful gamey flavour and is relatively easy to succeed with in the kitchen. If you get it right, it will melt in your mouth and be a truly fine culinary experience for whoever you invite. Trimmed (skinned) reindeer tenderloin is an exceptionally nice touch for a festive dinner. This trimmed version is particularly popular with restaurants. It comes already free of
US$ 240.59
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