"meat4you Swiss Beef Selection Dry Aged" by restaurant and bucher shop zum Ochsen from Lupfig
Discover the high-quality cuts from selected Swiss cattle - exclusively from female animals - The "meat4you Swiss Beef Selection"
The "meat4you Swiss Beef Selection Dry Aged" is an exclusive product line that reaches a new level of meat quality through the selective selection of beef kidney pieces. A high level of fullness and perfect fat coverage guarantee this quality standard. Selected small farms that pass on all their skills over generations also lead to this exceptional quality. In the in-house butcher's shop of the Gasthof und Metzgerei zum Ochsen in Lupfig, these pieces are refined to perfection.
The cuts: Tomahawk, Côte de boeuf, Clubsteak (entrecôte with bone and T-bone are matured on the bone for 30 days, then cut, vacuum packed and frozen for you. This is how we guarantee optimal storage, which allows you to purchase this perfect, bone-matured meat all year round. Pure enjoyment! Nice to know: Dry aging, also called dry aging, is a meat aging process that is used especially for beef to improve the taste and texture of the meat. Here are the main steps and processes that take place during dry aging: Storage: The meat, typically in one piece, is stored in a controlled environment, often in a special aging cabinet or chamber. This environment must have a precise temperature (between 1 and 4 degrees Celsius) as well as high air circulation and a certain humidity. Water loss: During the aging process, the meat loses some of its moisture, which leads to a concentration of the flavor. The water content can drop by up to 20%.
Enzymatic processes: Natural enzymes in the meat start to work and break down the connective tissue in the meat. This leads to tenderness and improves the texture of the meat.
Aroma formation: The breakdown of proteins and fats creates more intense aromas. The combination of these processes gives the meat a characteristic, nutty taste and a deeper color nuance.
Development of a crust: During the maturation process, a hard, dry crust forms on the surface of the meat, which protects against external influences. This crust is removed after the maturation process before the meat is prepared.
Duration: A dry aging process can last from a few weeks to several months, with the most common periods being between 21 and 60 days. Longer maturation times usually result in more intense flavors and a more pronounced texture, but can also lead to a greater loss of weight and moisture.
Overall, dry aging results in a particularly flavorful and tender piece of meat that is highly valued by gourmets.
Here you can see the in-house dry ager filled with the meat4you Swiss Beef Selection. After 4 weeks of controlled dry aging, the meat has already lost around 20% of its own weight and has developed its own aromatic taste.
The côte de boeuf / ribeye with bone or bone in ribeye is now ready for the perfect cut.
Here it is brought into the right shape and excess fat is cut away, then it's time to clean the piece.
The 3 stars together in one picture... entrecôte with bone, T-bone and côte de boeuf.
Now the pieces are put in the box until they are individually vacuum packed.
Now we give the meat another day so that the reddening can take place and then the product is frozen at the perfect level of ripeness. This way you can order all year round and always have consistently high quality.
Nice to know: Dry aging, also called dry maturing, is a meat maturing process used especially for beef to improve the taste and texture of the meat. Here are the main steps and processes that happen during dry aging:
Storage: The meat, typically in a piece, is stored in a controlled environment, often in a special maturing cabinet or chamber. This environment must have a precise temperature (between 1 and 4 degrees Celsius) as well as high air circulation and a certain humidity.
Water loss: During the maturing process, the meat loses some of its moisture, which leads to a concentration of flavor. The water content can drop by up to 20%.
Enzymatic processes: Natural enzymes in the meat start to work and break down the connective tissue in the meat. This leads to tenderness and improves the texture of the meat.
Aroma formation: The breakdown of proteins and fats creates more intense flavors. The combination of these processes gives the meat a characteristic, nutty flavor and a deeper color nuance.
Development of a crust: During aging, a hard, dry crust forms on the surface of the meat, which protects it from external influences. This crust is removed after the aging process, before the meat is prepared.
Duration: A dry aging process can last from a few weeks to several months, with the most common periods being between 21 and 60 days. Longer aging times usually result in more intense flavors and a more pronounced texture, but can also lead to a greater loss of weight and moisture.
Overall, dry aging results in a particularly flavorful and tender piece of meat that is highly valued by gourmets.
Of course, you can not only order these products from meat4you.ch, the largest Swiss online meat shop, but also enjoy them in our own restaurant, Zum Ochsen, in Lupfig.
Perfectly stored and then perfectly cooked according to your preferences.
Pure enjoyment. Enjoy your meal
