THE CHEESE IS THINNING ... THE WINE IS BONIFYING ... THE MEAT MATURES ...
Our beef is matured on the bone in a controlled atmosphere for 20 to 60 days depending on the breed and age of the animal. Our maturation cellar is independent of other refrigeration means for optimal, constant and linear control of humidity, ventilation and temperature.
Dry Aged maturation is essential for obtaining tender, juicy and tasty meat. It is the result of a long enzymatic process in the heart of the meat and concentrates the raw aroma of it, softens the structure of its fibers.
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TIPS AND CUTTING
Our meats are refined in the maturation cellar but above all carefully selected from demanding breeders.
The piece you have chosen is cut on demand. To keep the maximum flavor and juiciness, we refuse to denature it. We do not cut our meats less than 2 cm thick, this avoids too rapid evaporation which would make the meat too hard. In addition, the marbling in the heart has time to rise in temperature, to melt to “feed” the meat. Soft guaranteed!
Let yourself be guided, we are at your service to give you the best advice ...
Some pictures of the Dry Aged Meat
10 Avenue Taieb Mhiri
la Marsa Tunis
Lun-Dim: 12h - 23h
+216 52 377 747