Matured Meat : Flavour and tenderness beyond compare!
The matured meat is tastier and more tender than similar meat that doesn't undergo the process of maturation.
The dry maturation of the meat consists essentially in the creation of optimal conditions that allow the fibbers of the meat to be broken down by enzymes. In the maturation the meat rest several weeks, during which period the enzymes break down the muscle tissue softening the meat, the dry environment slightly dehydrates the meat thus increasing its flavour The entire process is carried out at a strictly controlled temperature and humidity in order to ensure quality and safety. After it's matured, the meat acquires a fantastic texture, a unique tenderness and gains wonderful concentrated flavour.
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