Maturation is a process of refining the flavour of the meat. A process that takes time and asks for knowledge, but results in exceptionally tender flesh, with an extraordinary richness of flavour, intense, inimitable aroma and an absolutely distinctive texture. Dry maturation is an ancestral method of refining the meat. Suspended by the bone, the flesh evolves quietly and for a long period in an absolutely controlled environment - temperature, humidity and ventilation.

With dry maturation, the meat becomes particularly tender, the pieces are carefully selected to present with a significant layer of fat cover and a high level of intramuscular fat, providing an unmistakable marbled.

With prolonged maturation, the flavour intensifies. The piece gets a black crust outside, which is then removed, resulting in very firm consistency steaks and an unforgettable aroma and flavour, creating the ideal conditions for the art of the “Perfect Steak“.