WHAT IS DRY AGED BEEF?

The ripening of the meat is the stage in which, due to the transformations in the structure of the meat, it increases its ability to hydrate and retain water and improves its sensory characteristics: tenderness, juiciness, flavor. This process involves keeping the meat for a long time, several weeks or even months, under controlled conditions of temperature, humidity and ventilation. Ripening starts at approx. 24 hours after slaughtering the animal.

At Trickshot, maturation is carried out in-house, in special maturation showcases, the duration being between 14 and 28 days, the storage temperature being 2ºC.

Keeping the meat for maturation at 2ºC is the best way, because at that temperature, microorganisms are kept under control and the risk of their development is minimal. However, it is important to maintain strict hygiene during handling and storage and the cold chain until the meat is prepared.

După ce tot procesul de maturare se încheie, începe etapa de pregătire a cărnii pentru steak. Pentru că vorbim despre o carne de foarte bună calitate, carne de vită Black Angus România, asezonarea necesară este formată
doar din sare de Himalaya, carnea nu necesită alte ingrediente pentru a-i conferi savoare, deoarece ea este deja foarte aromată, iar prin gătire va deveni extrem de gustoasă.