Matambre (Rose Meat), 1 - 1.5kg
The South American style Matambre, also known as Rose Meat, is a flat, thin cut from between the skin and ribs of the cow. It is also known as the "fly shaker", because it’s the muscle used by the animal to twitch to repel flying insects!
The most popular dish is ‘Matambre A La Pizza’ - a crispy meaty base alternative to dough.
Alternatively, try an Argentinian Stuffed Matambre with hard boiled eggs, bell peppers, coriander, garlic and olive oil - grilled and cut into thin slices.
1 item per pack.
The South American style Matambre, also known as Rose Meat, is a flat, thin cut from between the skin and ribs of the cow. It is also known as the "fly shaker", because it’s the muscle used by the animal to twitch to repel flying insects!
The most popular dish is ‘Matambre A La Pizza’ - a crispy meaty base alternative to dough.
Alternatively, try an Argentinian Stuffed Matambre with hard boiled eggs, bell peppers, coriander, garlic and olive oil - grilled and cut into thin slices.
1 item per pack.
The South American style Matambre, also known as Rose Meat, is a flat, thin cut from between the skin and ribs of the cow. It is also known as the "fly shaker", because it’s the muscle used by the animal to twitch to repel flying insects!
The most popular dish is ‘Matambre A La Pizza’ - a crispy meaty base alternative to dough.
Alternatively, try an Argentinian Stuffed Matambre with hard boiled eggs, bell peppers, coriander, garlic and olive oil - grilled and cut into thin slices.
1 item per pack.
Type:
Flank / Rose Meat
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Nutrients
(Typical per 100g)
Energy: 651 kJ/155 kcal
Fat: 7g, of which saturates: 2.5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 21g
Salt: 0.2g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
