Meat maturation

Meat maturation ..... is an essential method for optimum quality.

Today, everyone knows that cheese matures, wine improves, and so does meat. This traditional maturing process, commonly referred to as "dry aged", is indispensable for obtaining tender, juicy and flavorful meat. Today, this method is being revived by some of today's meat lovers, pioneers in the revival of our profession. Express the finest flavors with traditional "dry aged" maturation.

Maturation is the result of a slow enzymatic process at the heart of the meat. This traditional process concentrates and accentuates the meat's raw aromas and softens its fibrous structure to develop certain essential flavors specific to each breed and each animal. Different flavors are brought to the fore (butter, hazelnut, cherry, caramel) as maturing develops the tastes of the terroir so dear to our taste buds. The animal's diet plays a very important role in transferring these flavors to the muscle. Our traditional maturing cellars enable us to produce mature meats known as "dry aged".