Unmistakable taste of steak from the breed "LIMOUSINE" from the breeding of domestic animals, which matures by the method of dry maturing (dry aging) !

 

Farm KRAVA @ CO. Limousin breeds. The exceptional and unmistakable taste of this meat is the best basis for exclusive beef culinary specialties. It is a highly specialized slaughter breed, especially in France and in other 70 countries around the world. Limousin has a copper-brown color, a smaller head and a short neck. In terms of taste, gourmets all over the world appreciate the softness of ripe, juicy meat. Thanks to its qualities, the Limousin breed has won several prestigious awards - for example the first place in the Quality Trophy, as the best European beef during the Paris International Exhibition.

 

 

What is the specialty of dry maturing meat (dry aging method)?

 

The method of dry ripening, so-called. Nowadays, dry aging gains back its faded glory. Thanks to special ripening chambers and a process that balances time, temperature, air flow and moisture, we can only get the most valuable qualities from the meat. During dry ripening, the enzymes contained in the beef are disrupted, dissolved and the fat is broken down in the meat. He then undergoes structural changes and evolves. The result is a distinctive softening of the meat, which has a unique, delicious and distinctive flavor.

 

 

Taste our range of beef specialties from KRAVA & CO.

 

We offer you a tasting of beef specialties from dry aging method such as exceptional T-Bone steak, TOP Sirloin steak, or Osso Bucco.

 

 

 

 

Exceptional T - Bone steak

 

The T - Bone steak is the bone on which the sirloin and low broil are. It is a double combination that gives this piece an exceptional taste. One of the best steaks you can taste. T-Bone got its name thanks to the shape of the hip vertebra - it is reminiscent of the letter T.

 

 

Soft TOP Sirloin steak

 

We put the whole back with a low rack into the ripening chamber. After the maturing process, we cut Top Sirloins out of it. The soft and delicate meats we make from them come from muscles that are least stressed and have the least rigid connective tissue. Top Sirloin steaks are soft and little marbled, which will be appreciated by all who prefer poorer meat.

 

 

.... and other extraordinary steaks and fantastic sauces or side dishes can be enjoyed in our latest beef specialties.