The most important raw material.
Meat rules the roost on the restaurant’s variegated menu in dishes created to give an all-round sensory experience.
The meat comes from all over the world and is selected and aged based on the study of the structure of each breed to create a harmonious symphony of flavours.
What is aging?
‘Aging’ is a period of rest and maturation in a controlled environment. During this time, the structure of the animal’s muscles changes, exploiting the natural chemical-physical processes that occur spontaneously post-mortem, to give the meat the features considered typical, i.e. sufficiently tender and appetising. To ensure that this happens safely, and prevent drying out, the development of micro-organisms and the resulting putrefaction, the meat must be kept in cold rooms at a temperature between 0 and 4°C, with relative humidity of 85-90% and appropriate, constant airing.
These are essential conditions for a controlled process that gradually turns the muscle into meat.
The traditional period of aging varies depending on the type of meat, breed, age and nutrition of the animal.
Pigmeat is also more tender and succulent if aged for a period close to 96 hours, thus increasing its performance and consumers’ pleasure. However, for cattle of a certain level, such as Chianina steers slaughtered between 16 and 24 months of age, the ideal minimum aging period varies from 10-20 days but it can be aged for longer, particularly for top quality productions. We have successfully tried out aging of 90-120 days, tolerated well by high value meat with a fat thickness (4++ fat) that protects the meat during maturation, such as that of the Piedmontese breed bue grasso di Carrù, slaughtered after being raised for 5 years.
The high quality of the original meat is essential for driving forward and obtaining fine meat with an incomparable flavour and tenderness. Therefore, longer periods of aging enable meat with a higher quality to be obtained which is also safe from the microbiological point of view as the humidity of the cold room determines the formation of a particular mould that protects and matures the meat.
When the meat is ready, it is cleaned eliminating the darkest external part while the underlying meat remains bright red and fresh. At present, meat with long aging is a nice product, only for connoisseurs, difficult to find and only in top level restaurants and/or abattoirs. Therefore, it is important that each type of meat undergoes the right aging to acquire softness and develop flavours and perfumes. Our chef will orient you towards well aged cuts so that you have a healthy product with optimal sensory features.
This meat is lean and compact but not less tender and juicy than other cuts. The aroma and almost sweet flavour persists in the mouth but is always delicate on the palate. (Fassona is the very large thigh muscle typical of the Piemontese breed.)
The heifers come from small farms in the Salzburg and Styria regions. The breed in question is typically Austrian and suitable for both meat and milk production. This meat is very good, pale in colour with yellowish fat and internal veining of fat.
Angus meat is recognised as the best in the world for tenderness and taste. These come from the natural marbling in the muscles giving the meat special tenderness and a succulent taste. The intrinsic feature of the Aberdeen-Angus prepared for easy growth makes it unsuitable for industrial processing and treatment although the animals live on natural pastures without compound feeds.
The tenderness and marbling of the meat, the typical red-brown colour from the higher mount of myoglobin and iron with lots of omega give the meat from this breed a high health value.
All breeds of Angus have similar features of taste and tenderness. The marbling of the meat and the thin veins of fat that dissolve during cooking make Irish Angus meat tender and delicate with an intense flavour tending towards sweet.
Recognised around the world as one of the best beefs (with the Japanese Wagyu breed).
Polish Holstein Friesian
This is very tender, tasty meat due to the amount of marbling. It also has sweet notes arising from the dietary supplement of sugar beet introduced in the last stage of rearing before slaughter.
Iberian Patanegra pork
The beneficial meat of the Iberian breed fed on acorns – it is always soft and succulent due to the abundant marbling and has walnut and hazelnut scents.
Flank steak comes from the abdomen or lower chest area. This long, oval cut, with very clear fibres, is easy to recognise. This type of meat is greatly undervalued, has an incredible flavour, is very succulent and perfect for grilling and cutting into escalopes.
Bue grasso di Carrù
The meat has the same basic features as that of the uncastrated Piemontese breed but is differentiated by the more intense bright red colour in relation to the age of the animals and the greater amount of marbling, making it specially tasty.
All the animals are born, raised and slaughtered in Finland and all the meat is boned and processed in Denmark. The meat has a high level of marbling which contributes to making it more succulent and tender as the fat melts in cooking and stays inside the fibres giving perfect succulence.
Selection of heifers mainly of the domestic Simmental breed of Croatian origin. The meat is very delicate and easy to digest with a sweet, refined taste. Pale in colour with white fat and balanced marbling.