{"id":3468,"date":"2022-10-15T07:15:32","date_gmt":"2022-10-15T07:15:32","guid":{"rendered":"https:\/\/newsite.trickshot.ro\/?page_id=3468"},"modified":"2023-01-11T17:23:16","modified_gmt":"2023-01-11T15:23:16","slug":"dry-aged-ro","status":"publish","type":"page","link":"https:\/\/trickshot.ro\/en\/dry-aged-ro\/","title":{"rendered":"Dry Aged"},"content":{"rendered":"
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WHAT IS DRY AGED BEEF?<\/h1>\n\n\t\t<\/div>\n\t<\/div>\n
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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.<\/p>\n

At Trickshot, maturation is carried out in-house, in special maturation showcases, the duration being between 14 and 28 days, the storage temperature being 2\u00baC.<\/p>\n

Keeping the meat for maturation at 2\u00baC 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.<\/p>\n

Dup\u0103 ce tot procesul de maturare se \u00eencheie, \u00eencepe etapa de preg\u0103tire a c\u0103rnii pentru steak. Pentru c\u0103 vorbim despre o carne de foarte bun\u0103 calitate, carne de vit\u0103 Black Angus Rom\u00e2nia, asezonarea necesar\u0103 este format\u0103
\r\ndoar din sare de Himalaya, carnea nu necesit\u0103 alte ingrediente pentru a-i conferi savoare, deoarece ea este deja foarte aromat\u0103, iar prin g\u0103tire va deveni extrem de gustoas\u0103.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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PORTERHOUSE<\/h2>\n

STEAK<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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stake and bone-in beef tenderloin<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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T-BONE<\/h2>\n

STEAK<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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stake and bone-in beef tenderloin<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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TOMAHAWK<\/h2>\n

BONE IN STEAK<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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bone-in steak<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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RIB EYE<\/h2>\n

BONE IN STEAK<\/strong><\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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bone-in steak<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Maturarea presupune p\u0103strarea c\u0103rnii timp \u00eendelungat, c\u00e2teva s\u0103pt\u0103m\u00e2ni sau chiar luni, \u00een condi\u0163ii de temperatur\u0103, umiditate \u0219i ventila\u0163ie controlate. Maturarea \u00eencepe la cca. 24 de ore dup\u0103 sacrificarea animalului.<\/p>\n

Keeping the meat for maturation at 2\u00baC 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.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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IT\u2019S ALL ABOUT THE FOOD<\/strong><\/h2>\n\n\t\t<\/div>\n\t<\/div>\n
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Acestea fiind spuse, nu ne r\u0103m\u00e2ne dec\u00e2t s\u0103 te l\u0103s\u0103m s\u0103 testezi cut-ul preferat din meniul nostru \u0219i s\u0103 te rug\u0103m s\u0103 ne transmi\u021bi un feedback pe Facebook, Instagram sau TripAdvisor despre cum \u021bi-a pl\u0103cut.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"CE ESTE CARNEA DE VIT\u0102 MATURAT\u0102? Maturarea c\u0103rnii reprezint\u0103 stadiul \u00een care, datorit\u0103 transform\u0103rilor din structura c\u0103rnii, aceasta \u00ee\u0219i m\u0103re\u0219te capacitatea de hidratare \u0219i de re\u021binere a apei \u0219i \u00ee\u0219i \u00eembun\u0103t\u0103\u021be\u0219te caracteristicile senzoriale: fr\u0103gezime, suculen\u021b\u0103, arom\u0103. Acest proces\u00a0presupune p\u0103strarea c\u0103rnii timp \u00eendelungat, c\u00e2teva s\u0103pt\u0103m\u00e2ni sau chiar luni, \u00een condi\u0163ii de [...]","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/template-fullwidth.php","meta":{"footnotes":""},"class_list":["post-3468","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/trickshot.ro\/en\/wp-json\/wp\/v2\/pages\/3468","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/trickshot.ro\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/trickshot.ro\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/trickshot.ro\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/trickshot.ro\/en\/wp-json\/wp\/v2\/comments?post=3468"}],"version-history":[{"count":0,"href":"https:\/\/trickshot.ro\/en\/wp-json\/wp\/v2\/pages\/3468\/revisions"}],"wp:attachment":[{"href":"https:\/\/trickshot.ro\/en\/wp-json\/wp\/v2\/media?parent=3468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}