32 days of coolness and silence - just what the national beef team needs. Dry-aged, it matures under free breathing conditions until it loses moisture and develops its distinctive flavour characteristics. Each cut is unique, but always of the ideal thickness.
Tuesday's steak
Beef entrecote steak is one of the most popular in the world. The marbled texture gives the roasted duckling a velvety tenderness. You will enjoy a particularly juicy and meaty roast.
T- Bone steak
Beef sirloin and sirloin steak with bone - a classic of steakhouses. A duo of flavours separated by a 'T' shaped dice - a rich tasting sirloin and a tender cut in one piece.
Sirloin steaks
Beef sirloin steak - a gourmet's choice. Leaner - sirloin steak with a slight layer of fat on the side. The meat has a firmer texture and a more intense flavour.
Marmuringia is the fatty intermuscular tissue that resembles marble in colour and pattern. To a large extent, it is the fat content that determines the tenderness and some of the flavour characteristics of the steak to be prepared. As the meat cooks, this fat melts and slowly melts into the muscle part of the meat, making it much softer and more tender. Therefore, a marbling steak will be quite succulent, whereas leaner meat should be chosen when you want to enjoy the more intense, expressive flavours and flavours of beef.
Dry-aged beef entrecote
Dry-aged beef tenderloin
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