Our selection of meats
We ensure that our meat is matured for a minimum of 20 to 30 days, so that the fibres in the muscle tissue of the loin are at maximum tenderness at the time of cutting.
Galician selection by Juan Navarro
High-quality, tender meat with a unique taste, thanks to the way and eco-system by which the beef is reared and fed.
Selection Scotland Black Angus Aberdeen
The meat is soft, juicy and just the right amount of flavour. The aroma, intense and natural given by the farming methods adopted, is highly appreciated.
Finnish Sashi selection
A meat characterised by a good amount of intramuscular fat to better withstand harsh climates, which makes it more tender and succulent.
Selection of white veal from the Central Apennines
A young meat, slaughter age between 12 and 24 months, which gives it flavour and a low cholesterol content.
Ireland Selection
A deep red meat with a bursting, sometimes irony taste, recommended for true meat lovers.
