THE IMPORTANCE OF DRY-AGING
The dry-aging process confers a unique taste to high quality meat and makes the cut incomparably tender.
STORING THE MEAT AT A TEMPERATURE BETWEEN 0 ° C AND 4 ° C, WITH A CONTROLLED MOISTURE FROM 70% TO 80%, ALLOWS YOU TO GET A TENDER AND JUICY PRODUCT THAT WILL EXALT ITS OWN TASTE WITH A PROPER COOKING.
Wagyu, the Japanese beef, is considered by many chefs and gourmets as the best beef cut with unique aroma and unmistakable tenderness. In fact, Kobe Beef distinguishes itself by the large amount of fat infiltrated in muscles (so-called "marbling") that gives it a velvety taste, almost buttery while maintaining a low cholesterol percentage.
The Canadian bison grows in pristine meadows naturally grazing, eating wheat and fresh and pure water. This natural environment limits the development of excessive fat in the animal that maintains a meat poor of saturated fat and cholesterol but rich in omega 3. Its brilliant appearance coincides with an appetizing and slightly sweet taste.
The Irish bovine live in a mild and humid environment, free to move into lush green pastures. As a result their muscles grow strong and the meat is tender and tasty. Their main food is a mixture of selected grass and fodder that provide them with the right and essential nourishment, ensuring a unique and delicate flavor to the meat.
The Florentine steak is obtained by cutting the Chianina IGP calf and has the "T" shaped bone in the middle. A good Florentine steak must be marbled, so it must have a good distribution of fat in the muscle mass of the meat. That gives it taste and tenderness. Even the aging of at least 15 days is crucial to guarantee the unique taste of Fiorentina Steak.
This breed of bovine is grown naturally in the midwest of the United States of America, through a vegetarian diet of corn and cereal. And it is this particular nutrition that gives the meat such a tenderness and an exceptional flavor. Black Angus meat is considered to be of superior quality, a very tasty cut, with a strong and persistent flavor, rich in a “marbled” fat.
Picanha is one of the best and most famous meats around the world and especially is one of the symbols of Brazil. This is a cut of a maximum weight of about 1 kg, it has a typical triangular shape, on one side there is a characteristic layer of fat often one centimetre high. Tradition wants it to be exposed directly to the heat of the grill at a certain height, between 15 and 60 cm.
FASSONA PIEMONTESE TARTARE
Fassona is a breed of typical Piedmontese bovine characterised by hypertrophic muscular masses of particular value. The meat is tender and lean, it is traditionally used as main ingredient of raw meat dishes that exalt its best taste and tenderness.
Angus bred in the wild, has an intense and extremely juicy taste.
The rib-eye owes its name to the shape of the Native American axe, “tomahawk’, of its ribs cage that is left untouched.