01 September 2017
Each month we select restaurants who put their love of meat above all else, and we bring you their story.
Casina Rib Eye and Casina sirloin were the winning cuts among more than 200 entrants from around the globe.
On July 4th the World Steak Challenge competition, one of the meat industry’s most prestigious, was held at the Magic Roundabout in London. Via a blind tasting, judges elected the best meats in the world. With more than 200 entrants from five continents, including several Spanish companies from the meat sector, VACUM was the only Spanish company to win medals, as with the previous edition.
Vacum was awarded three medals, two gold and one silver. The two gold medals were won by Vacum for two exquisite pieces: Casina ribeye and Casina sirloin, while the silver was for an Entrecôte made from a cross of Rubia Gallega with Casina.
These awards attest to VACUM’s indisputable commitment to achieveing markt-leading quality for each of its products. The 10 countries that won a gold medal and the number of winning cuts were: Australia 2, Brazil 1, England 2, Finland 1, Ireland 3 Northern Ireland 2, Poland 2, Scotland 1, Spain 2 and the United States 1.
Vacum produces only exclusive and premium quality meats, from cattle reared in the most natural way possible: living in freedom and grazing in fresh pastures. The result is a meat with exquisite fat that often has aromas and flavours of herbs such as juniper in summer months, heather in Spring, lavender or rosemary. Ours is a gourmet meat for the most demanding of consumers.
We select only mature cows (on average 8 years old) that will give the best meat, one which is the most suitable for dry ageing. Cows from hardy breeds indigenous to the highlands. Vacum has developed a unique slow-and-steady system of maturation, equal on the whole cut; a process in which temperature and humidity are constantly controlled to foster the appearance of the fungus that allows the meat to mature naturally, increasing its flavour and tenderness.