In order to meet the requirements of our guests in our offer we have superb steaks from the beef that has passed through a special process of dry aging.
Dry ageing of the beef is the process whereby a large beef steaks are aged under strictly controlled conditions during the period of 1 – 5 weeks depending on the type of meat and the desired taste of the buyer before they are cleaned and cut into steaks. This is a process that contributes to develop a unique taste of steak and to be significantly softer than fresh stack. Today the dry ageing of meat is considered more art than science …
Dry ageing of the beef is carried out in special chambers, with strict control of temperature and humidity. Specific conditions of the ripening are leading to the appearance of mold on the outside of the steak, forming a thin crust that is necessary to be removed before baking. Mould accelerates the creation of natural enzymes in the beef, which soften the meat producing unique taste and developing specific taste of the beef. After ageing, dry collagen that holds the muscle fibers together and makes steak to be hard, is decomposed by the action of enzymes and what remains is a clean, soft full of protein and improved taste.
The overall intensity of the taste of dry aged beef can be defined as several individual taste; buttery and rich, full and sustainable, juicy and intense, which together create a balanced impression.
Our offer consists of:
- carpaccio – made of ribeye steak dry aged, and after slightly salted and smoked
- rozbratna – exquisite piece of beef with less fat then the ribeye steak; served without bone; found at middle back part of thesteer and usually aged for 35 to 40 days
- T-bone steak – soft and tasty, aged for 10 days, consists of very soft beef steak from one side and sirloin steak on the other side of easy recognizable T-shaped bone
- ribeye steak – aged for 35 to 40 daya, for real meet connosier, it is favourite steak because of its distinct softness, full taste and fine structured fat; as one steer has only 5 to 8 pieces, it is one of the most exclusive steaks
These specialties, due to the specifics of the procurement and preparation, we serve only on Thursdays, Fridays, Saturdays and Sundays.
rozbratna
T-bone steak
ribeye steak
