The best meat for you
THE BEST MEAT FOR YOU
Once the meat has complied with the fundamental requirements and passes our exhaustive selection process, we obtain a product of supreme quality as a result.
Characteristics such as texture, cut, juiciness and appearance are greatly enhanced throughout this process.
In every mouthful, the rich flavour attests to the benefits of each of the stages of the process and lasts in the memory of those who taste this meat.
REQUIREMENTS FOR SELECTION
Our two fundamental requirements for selecting the best meat for you:
The level of external fat that covers the piece ensures the texture, juiciness and good cutting of the meat. This fat, in addition to protection, also enhances its tenderness and flavour.
The degree of marbling or fat interspersed within the meat is a fundamental factor in the quality of the piece. This requirement ensures that during the cooking of the meat, characteristics such as juiciness, tenderness, texture, cut and, of course, flavour are maximised.
Our traditional maturation process
We enhance the qualities of the meat by subjecting it to maturation periods ranging from 20 days to longer periods of 60 to 120 days.
Use of ultraviolet light to protect the meat from the growth of harmful microorganisms.
Himalayan salt is very useful for controlling the absorption of moisture in the ripening chamber.
In the maturation process, the control and the stability of the temperature during the whole process is fundamental.
Good ventilation and air circulation are essential to prevent moisture and odours from affecting the quality of the product.
We have developed the GRILLED BEEF range as a result of our innovation work.
It is a selection of forequarter cuts of beef with long periods of maturation.
It is the perfect meat for roasts and grilling.