Miguel Vergara Angus Fillet Steak — 300 days grain-fed, dry-aged 21 days. Perfect tenderness, subtle marbling, and pure Spanish premium beef flavor.
Steak cryogenically frozen.
Description
Angus Fillet Steak | Spain | Miguel Vergara | Grain-Fed 300 Days
Subtlety, elegance, and perfectly balanced flavor
In the heart of Spain, between the provinces of Salamanca and León, exceptional beef is produced, blending innovation with tradition.
Producer Miguel Vergara, awarded for innovation and ethical farming, operates his facilities under the “from field to fork” system. Complete control over every stage: from genetics and feed to meat maturation.
Our Angusfillet steak comes from these farms—one of the world’s most prized cuts, delicate, refined, and full of depth.
*Frozen product!
Key highlights:
Origin: Spain, locally controlled farming following the from field to fork principle,
Angus breed: the classic choice in premium beef, renowned for tenderness and consistent quality,
Grain-fed diet (approximately 300 days): balanced blend of grains, plants, and oils—guaranteeing even marbling and gentle flavor,
Texture and taste: silky structure, moderate fat infiltration, ideal balance of succulence,
Dry-aging (21 days): applied by the producer to tenderize fibers and develop rich aromas,
Ideal cut: center-cut fillet steak soft, elegant, and incredibly refined,
No additives: pure meat, full flavor without compromise,
STEAKS CRYOGENICALLY FROZEN!
At Miguel Vergara farms, everything begins on the pasture. Animals are raised in natural conditions, respecting nature’s rhythm and animal welfare.
Following the grazing phase comes grain-finishing, approximately 300 days of feeding a blend of grains, plants, and vegetable oils.
This diet is what gives the meat its characteristic tenderness, buttery structure, and subtle sweetness.
After slaughter, the beef undergoes dry-aging for 21 days, a process that tenderizes muscle fibers and develops full-bodied aromas.
The result? Meat with a silken structure, profound flavor, and exceptional elegance on the plate.
1. What does “grain-fed 300 days” mean?
A feeding system where cattle, after a grazing period, receive a balanced grain and plant-based diet for approximately 300 days. The result is more marbled, tender, and buttery-tasting beef.
2. Does the meat mature?
Yes, the producer uses dry-aging for 21 days, which tenderizes muscle fibers and develops deeper aromas.
3. What doneness level is best?
We recommend medium-rare (54–56°C), as it preserves juiciness and the meat’s subtle flavors.
4. Can you freeze the meat?
Yes, ideally in its original vacuum packaging. After thawing, consume within 24 hours and do not refreeze.
5. Why choose Miguel Vergara fillet steak?
It’s one of Europe’s most consistently excellent meats. Total control over the entire production process, ethical farming, and a perfect balance between tenderness and flavor.
6. What does cryogenically frozen meat mean?
Cryogenic freezing is the most advanced meat freezing method, involving rapid temperature reduction using liquid nitrogen (−196°C). Thanks to this extremely fast process:
Large ice crystals do not form in the meat, which could damage its structure,
All flavor, aromatic, and nutritional qualities are preserved,
After thawing, the meat has the same texture, juiciness, and color as fresh product.
This is a technology used for premium and fine dining products, guaranteeing superior quality and extended shelf life without preservatives.
