{"product_id":"spider-steak-angus-argentina","title":"Spider Steak Angus Argentina - NOK 480 per kg (approx. 1 kg per piece)","description":"\u003ch2\u003eSpider Steak Angus Argentina (Trondheim only)\u003c\/h2\u003e\n\u003cp\u003eSpider steak is a little-known but very flavourful cut. This one comes from grain-fed Argentinian Angus, which gives good marbling, full flavour and juiciness. Approx. 1 kg per piece. The price is NOK 480 per kg.\u003c\/p\u003e\n\u003cp\u003eThe cut sits at the hip and pelvis of the animal. Its name comes from the characteristic pattern of fat and connective tissue running through the meat, which can resemble a spider’s web. Spider steak has a pronounced beef flavour, good juiciness and plenty of character, and many compare it to hanger steak.\u003c\/p\u003e\n\u003ch3\u003eBenefits\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eArgentinian Angus\u003c\/li\u003e\n\u003cli\u003eGrain fed – good marbling and full flavour\u003c\/li\u003e\n\u003cli\u003ePronounced beef flavour and juicy texture\u003c\/li\u003e\n\u003cli\u003eQuick to cook over high heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePan:\u003c\/strong\u003e Sear quickly over high heat.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eGrill:\u003c\/strong\u003e Direct, high heat.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePlancha:\u003c\/strong\u003e On a hot griddle for good caramelisation.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended core temperature:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRare: 50–52 °C\u003c\/li\u003e\n\u003cli\u003eMedium rare: 54–56 °C (recommended)\u003c\/li\u003e\n\u003cli\u003eMedium: 58–60 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFacts\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eArgentina\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eAngus\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eFeed\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eGrain fed\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eSpider steak, from the hip\/pelvis\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eApprox. 1 kg per piece\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003ePrice\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003eNOK 480 per kg\u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eCompare with other steak cuts\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\u003cth\u003eCut\u003c\/th\u003e\u003cth\u003eCharacteristics\u003c\/th\u003e\u003cth\u003ePrice\u003c\/th\u003e\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\u003ctd\u003e\u003cstrong\u003eSpider Steak Angus Argentina\u003c\/strong\u003e\u003c\/td\u003e\u003ctd\u003ePattern of fat and connective tissue, pronounced beef flavour\u003c\/td\u003e\u003ctd\u003eNOK 480 per kg\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003ca href=\"\/en\/products\/butcher-s-cut-slakterbiff-nyretapp\"\u003eHanger steak (butcher’s cut)\u003c\/a\u003e\u003c\/td\u003e\u003ctd\u003eOne of beef’s best-kept secrets\u003c\/td\u003e\u003ctd\u003eNOK 300 per kg\u003c\/td\u003e\u003c\/tr\u003e\n\u003ctr\u003e\u003ctd\u003e\u003ca href=\"\/en\/products\/storfe-picanha-grainfed-argentina\"\u003ePicanha Grainfed Argentina\u003c\/a\u003e\u003c\/td\u003e\u003ctd\u003eFat cap for juiciness\u003c\/td\u003e\u003ctd\u003eNOK 550 per kg\u003c\/td\u003e\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSee all our \u003ca href=\"\/en\/collections\/kjott\"\u003emeat\u003c\/a\u003e. For the perfect core temperature, see \u003ca href=\"\/en\/products\/meater-pro-duo\"\u003eMeater Pro Duo\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is spider steak?\u003c\/strong\u003e\u003cbr\u003eA steak cut from the hip and pelvis of the animal. The name comes from the pattern of fat and connective tissue, which resembles a spider’s web.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I cook spider steak?\u003c\/strong\u003e\u003cbr\u003eQuickly over high heat in a pan, on the grill or on a plancha. Medium rare, 54–56 °C, is recommended.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere does the meat come from?\u003c\/strong\u003e\u003cbr\u003eFrom grain-fed Argentinian Angus.\u003c\/p\u003e\n\u003ch3\u003eDelivery\u003c\/h3\u003e\n\u003cp\u003eThis product is only sold in our store in Trondheim.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":50576367878242,"sku":"WFG18","price":0.48,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/spider-steak-angus-argentina.jpg?v=1790765767","url":"https:\/\/brewshop.no\/en\/products\/spider-steak-angus-argentina","provider":"Brewshop","version":"1.0","type":"link"}