The matured meat, our best kept secret
The matured meat is a process for aging gradually the meat by a controlled temperature and humidity for a period of 60-90 days.
After the slaughter, the meat is immediately cleaned and cut and the higher quality pieces and more fat distributed index (marbling) will be selected.
This treatment called "dry aged" achieve a massive concentration of flavor incomparably superior to fresh meat plus an infinitely smoother texture, resulting in a new experience for the senses and an explosion of flavor for the palate.
Come to experience a new flavor on your palate as never tasted before!