Matured cow

These types of beef have undergone a maturation process. This process involves leaving the meat at room temperature for a certain period of time, usually several weeks in a totally hygienic and controlled environment. During this time, the meat loses water and the tissues become denser and softer. This gives the meat a more intense flavor and a softer texture. In addition, maturation can improve the digestibility of the meat and make it easier to cut and cook. Matured beef can be used in a wide variety of dishes, such as steaks, roasts and stews.

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