Blog entry (English) Dry Aged 50 days - Maturation 50 jours, viande d'exception - Premium Beef - Dry Aged Fleisch online bestellen Schweiz

DryAged
50 days
Maturation
​50 jours

Dry Aged
Delikatessen
Ein Rindfleisch der Extraklasse
Dry Aged Beef ist angesagt
Ein aussergewöhnliches Geschmackserlebnis
Les Ibériques - Import - Distribution - Online bestellen
Switzerland - Suisse - Schweiz - Geneva - Genève - Genf

At Les Ibériques, we have been looking for the best producers of each specialty for years. And we have finally found the crowning jewel:

an exceptional meat pack of dry-aged chuletón  of superior quality!

---

​We have prepared for our meat lovers a meat pack non-existent on the Swiss market.
Cárnicas Santamaría stands for superior quality. Their cows have enjoyed natural feeding. And they have the latest generation processing and a perfect individual treatment and packaging for preservation.
All of this equals a premium dry-aged beef that is environmentally sustainable. 

The meat is matured for 40 to 50 days, depending on the weight of the cut.
Lomo Alto or bone-in ribeye weighs about one kilo and has a maturing process of 50 days.
Lomo Bajo or bone-in entrecôte weighs about 600 grams, and its maturing process is around 40 days.

Lomo Alto and Lomo Bajo are the favourite cuts for meat lovers.
However, only a few experts know how to obtain its intense flavour and succulent texture.  
But now, imagine yourself cooking the PERFECT steak like a grill master. The cooking point, the texture, the flavour… Well, do not worry!

​We are here to help you with some tips to cook our meat like a true professional. 

# 1.
According to Xabi Gorrotxategi, one of the chefs from Casa Julián de Tolosa, the most important thing is the raw material. But you have already selected top quality buying our pack! 
# 2.
Are you at home and do not have a barbecue or grill? Do not panic! You can cook it on a pan. José Gordón, the chef from Bodega el Capricho shares this useful tip: make sure you use a griddle pan so the meat is not cooked on its own fat (as this will spoil the muscle making it tasting only to fat.)

---

# 3.
Before cooking, it should be unpacked and tempered in the fridge wrapped in a cloth (so it won't dry out) for 1 to 3 days. 
# 4.
The steak must be cooked at room temperature, never straight from the fridge. You can temper in the oven at a temperature around 40 ºC (never in the microwave!) to raise the meat temperature between 36 and 39 °C.

---

# 5.
Heat the frying pan at maximum heat. This way, the temperature does not drop when you add the piece.
# 6.
The first step is to sear the meat, and it should acquire a brownish colour. Sear each side for between 1 and 2 minutes, depending on the weight of the cut. This seal in the tasty juices. Repeat this step one more time and add salt before searing again. 

---

# 7.
Salt is key! You have to use plenty of coarse-grained salt and sprinkle it on the roasted side of the piece. If the meat is thick enough, it will absorb the salt it needs, so do not worry about adding too much. 
​​

​# 8.
Once you have successfully seared the steak, cook on medium heat to your desired level of cooking point (doneness).

---

​

​# 9.
The steak will be perfect when the interior temperature has reached 48º.

---

Now you have cooked the perfect steak. But do you know what the best pairing is? 

If you are looking for the perfect wine pairing—although each person has their own tastes— a Crianza or Reserva red wine is a success guarantee.  
And if you want to find the best side dish, accompany it with piquillo or padrón peppers, potato wedges, or asparagus. 

Now all you have to do is sit and enjoy your chuletón cooked like a true professional. 

SALUD!! 🍷🥩🖤

PREMIUM BEEF PACK

🇨🇭HOME DELIVERY ❄️

---

*1: Chuletón stands for Lomo Alto (bone-in ribeye) and Lomo Bajo (bone-in entrecôt). It is a word that became popular in Spain after Casa Julián de Tolosa started working with bigger and more matured cuts. Both cuts are called chuletón because they are both bone-in large cuts.