In the world of gastronomy, the quality of the meat is fundamental, but equally crucial is its preparation. One of the aspects that most influences the flavour and texture of a piece of meat is the cooking point. At Grupo La Vasca, both at El Vasco and La Vasca, the doneness of the meat is a speciality that is carefully looked after to offer the best flavour in each dish. Today we invite you to discover what meat doneness really means and how our restaurants master this technique.
What is the meat doneness?
The point of meat or meat doneness refers to the degree of doneness that a piece of meat reaches. Each point has its own characteristics in terms of flavour, texture and juiciness. Here are the most common:
Rare: The meat is seared on the outside, but raw on the inside. It remains red and juicy, with a soft and tender texture. Ideal for cuts such as the entrecote of old beef at La Vasca, where the quality of the meat can shine in its purest state.
Medium Rare: The meat is cooked on the edges but still pink in the centre. This point is perfect for enjoying the deep flavour and tender texture, which you can experience with a 550 gram Txogitxu Basque txuleta.
Medium: The meat has a pink centre and a well cooked exterior. It’s a point that balances juiciness and texture. Try the veal cheek in its juices at El Vasco, with a truffled mashed potato that perfectly complements this point.
Medium Well: The meat is almost fully cooked, with a slight pinkish tinge in the centre. Ideal for those who prefer a meat with less juiciness.
Well Done: The meat is fully cooked, with no trace of pink. Although less juicy, this point is perfect for those who prefer a firmer texture and less fat.
Meat at La Vasca and El Vasco
At Grupo La Vasca, each restaurant offers a unique experience when it comes to the point of meat, with a selection of dishes that showcase the skill of our chefs in handling this art.
At La Vasca, the variety of meats and preparations is impressive. From the tomahawk, which can be adapted to different cooking points to enhance its flavour and juiciness, to the veal cheek in its juices, with truffled potato purée, which stands out for its ability to maintain a tender texture through slow and careful cooking.
At El Vasco, the meat menu also offers delicious options. From the secreto ibérico secreto confit in lard to the 300 gram entrecote of old beef, each dish is cooked with precision to ensure it is served at the perfect point according to the customer’s preference. Garlic fried lamb txuletitas and poussin with rosemary and garlic sauce are examples of how the right doneness can elevate a dish to new heights.
Whether you prefer a juicy, pink in the centre or a fully cooked meat, our restaurants are dedicated to providing you with an exceptional dining experience.
Visit us at El Vasco and La Vasca, and let our expert chefs guide you in the art of enjoying meat at its perfect doneness. We look forward to sharing the flavour and quality of our meats with you.