From the study
Description
Rumpsteak Bone In Premium Dry Aged+ CAZURRA Asado Edelstahl 5 mm 68492 Edelstahl 5 mm Hitzeverluste werden ebenfalls minimiert Durch das Dry Aged+ Verfahren von VACUM konzentriert sich das Aroma zu einer Essenz die die maskuline Note eines Steaks am Knochen zu schätzen wissen
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