Blog entry (English) Dry Aged 50 days - Maturation 50 jours, viande d'exception - Premium Beef - Dry Aged Fleisch online bestellen Schweiz
At Les Ibériques, we have been looking for the best producers of each specialty for years. And we have finally found the crowning jewel:
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.
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.
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*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.
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