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Cube roll

The Cuberoll is the fine cut of the posterior quarter obtained from the boning of the loin 7 ribs and trimmed. In other words it is the central part of the steak, the heart. We are faced with a meat with a unique taste and extraordinary tenderness: the thin layers of fat, defined with the term marbling or marbling, melt during cooking and give the meat a unique and tasty flavor, particularly delicate and precious, of unprecedented tenderness to cut.

The “Rifugio di Annibale” proposes this cut of various nationalities: Argentina, Uruguay, France, Poland, Austria

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