Our Meat

Our Meat

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.