Dry Aged

Dry-aged maturation is the process of resting and drying beef for later consumption. beef for later consumption.

Under controlled conditions of humidity, ventilation and temperature (0º-1º), the loins rest (for a period of approximately 30 to 45 days) in our cutting room in Galicia, according to the qualities of each animal, determined by its volume and fat infiltration, breed, weight and age .

Weather

Temperature

Humidity

Ozone

Dry Aged Process

There are two stages that intervene and determine the dry-aged process that allows us to enjoy all the flavor and texture that the meat has to offer.

– In the first stage, the moisture in the muscle evaporates, intensifying its flavor and taste.

– In the second stage, the meat’s own enzymes progressively break down the muscle fibers, resulting in an extraordinarily tender meat texture.

POETICALLY SPEAKING… IS THE ART OF CREATING EXCEPTIONALLY TENDER MEAT THROUGH A PROCESS THAT UTILIZES NATURAL MEAT ENZYMES THAT, PROGRESSIVELY OVER TIME, SLOWLY TENDERIZE AND ENHANCE.

– Protein denaturation favors exudation, i.e., the release of water. These denatured proteins are not capable of holding water together and this exudation will determine the juiciness properties of the meat.

– After the time determined for each animal, 90% of the fiber has been broken and has given way to an exceptionally exquisite product for your enjoyment.

Aroma and flavor in our meat

This curing process, together with the controlled environmental conditions in our chambers and the use of ozone, which purifies the air and controls the growth of bacteria involved in maturation and that grow on the outside of the piece, increasing/multiplying the aroma and flavor of our loins, is what is known as dry-aged or dry curing.

The end result is the pursuit of our passion for meat, from the selection of the animal to its subsequent processing and consumption. A meat with a unique flavor and tenderness.