Vaca cazurra is Vacum's latest exclusive launch. Our field work and desire to continue offering novelties, has led us in this case to find a very rounded product. We personally select each animal that enters Vacum, on this occasion, we work with younger, more tender and very marbled animals. Once they have passed the first filter, we apply our award-winning dry-aged as we have always done; slowly and playing not only with temperatures and humidity but also with the mycology of the environment. Anyone who has tasted a Vacum dry-aged chop remembers that unmistakable taste and smell of a well-done dry-aged product. In all the Cazurra cow, after much R+D, tests, trials and adjustments, our experience and know-how tells us that the perfect balance for this type of animal is found around 45 days of maturation. We think that these are the most optimal days for this meat. Once these 45 days have passed, we find a super balanced final product. Tender as expected and with a very fine taste of Vacum maturation that is unmistakable. Both protein and fat, after 45 days, evolve to flavors and nuances with a lot of personality, honeyed, sweet, toasted. An evolution of the Dry-Aged Vacum for all audiences.