SIMMENTAL BEEF BONE RIB

ORIGINS - ReGIONS

Mostly reared outdoors, high in the many mountain pastures amongst varieties of natural pastures, rich with flowers and various herbs. After three or four years of fodder, they follow a special finishing diet for three or four weeks that gives the meat its distinctive taste.

FEATURES

TIME: THE BUTCHER’S FRIEND
The butcher is happy, his precious meat has arrived. But he still has to be patient, as it must mature. To do this, he locks it in dry, cold storage at 2° for three, or even four weeks or more of slow maturation. Gently, the meat confirms its tenderness, asserts its taste. Finally, it is ready, marbled, flavored with hazelnut, ready to be cut in the expert, traditional way.

FLAVORS, PREPARATIONS

A GOOD BUTCHER IS A GENTLE BUTCHER
The maturation is completed; the flesh has taken its beautiful brown tone, a promise of flavour. It is at this point that a specific knife will be used to reach into the heart of the sirloin, to get that rather thick piece that you are waiting for. You will then cook it gently without too much heat, out of respect for the juices and flavours. You won’t quickly forget your first Simmental.

For beef lovers, the first quality factor is the tenderness and then the flavor of the meat. To achieve this goal, a long process involving several elements is essential to find the taste and flavors of quality meat.