Our second big step, which reinforces the distinctive positioning in this product segment, was the dry aged beef. Here, the animals are older than 7/8 years.
The dry aged process (maturation) is a natural process of tenderizing the meat.
1st Natural, means “without adding chemicals”.
2nd Maturation allows to improve the so-called organoleptic qualities of the meat: it ensures that inside the piece the meat is more tender because it preserves its juices and, more tasty, because the maturation intensifies its flavor.
3rd Maturation icarried out in refrigeration chambers, with controlled temperatures and for periods that may vary between 2 and 6 weeks.
4th The maturation process doesn´t make miracles! The final result of maturation process is enhanced by the quality of the meat, which must be guaranteed at the outset. Through ripening, it is not possible to transform a steak of terrible quality into something pleasant to the palate.
5th What guarantees the Meat Quality?
The total respect for Animal Welfare rules, in particular:
- the quality of the food;
- pre and post slaughter treatments;
- the animal’s stress;
- factors such as the age and breed of the animal.