DRY AGED BEEF

 

 

ONLY QUALITY BEEF FROM ZERTIFIC AUSTRIAN FARMERS, DRYADGET ON THE BONE 14 DAYS AT LEAST AND AFTER THAN 21 DAYS IN VACUO.

 

THIS RIPENING PROCESS GIVE THE MEEL OWN SPECIFICALLY TASTE AND STRUCTURE. EVERY PIECE IS REQUIRING PREFERENTIAL TREATMENT. ONLY THAN IS THE WAY TO PERFECTION ON THE GRILL FREE  



COOKING LEVELS

BLEU / VERY RARE
THE STEAK HAVE AN THINK CRUST, IN IS IT COMPLETE RAW, THE JUICY IS RED. NOT SUITABLE FOR STEAKCUTS THROUGH 400 G. CORE TEMPERATUR CCA. 30 °C

 

ENGLISCH / RARE THE STEAK HAVE AN THING BRAWN CRUST, IN IS IT ALMOST RAW, THE JUICY IS DARK RED. NOT SUITABLE FOR STEAKCUTS THROUGH 400 G. CORE TEMPERATUR CCA. 48-52 °C

 

MEDIUM RARE / A POINT THE CRUST IS BROWN, THE STEAK IS IN PINK  IN THE MIDDLE. THE JUICY IS DARK RED, CORE TEMPERATURE IS CCA. 52-55 °C

 

MEDIUM THE CRUST IST DARK BROWN, COATED THE JUICY RED MEAT INSIDE. CORE TEMPERATURE IS CCA. 55-59 °C

 

MEDIUM WELL THE STEAK IST DARK BROWN OUTSIDE, PINK INSIDE. CORE TEMPERATURE CCA. 59-62 °C

 

WELL DONE THE MEAT IS COATED WITH AN INTENSIVE CRUST, IN THE MIDDLE HAS AN LIGHT BROWN AS GRAY COLOR. CORE TEMPERATURE CCA. 62-65 °C