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 THIN CRUST, THE INSIDE IS COMPLETE RAW, THE JUICY IS RED. NOT SUITABLE FOR STEAKCUTS OVER 400 G. CORE TEMPERATURE CA. 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 OVER 400 G. CORE TEMPERATURE CA. 48-52 °C
MEDIUM RARE / A POINT – THE CRUST IS BROWN, THE STEAK IS INSIDE PINK. THE JUICY IS DARK RED, CORE TEMPERATURE IS CA. 52-55 °C
MEDIUM – THE CRUST IS DARK BROWN, JUICY RED MEAT INSIDE. CORE TEMPERATURE IS CA. 55-59 °C
MEDIUM WELL – THE STEAK IS DARK BROWN OUTSIDE, PINK INSIDE. CORE TEMPERATURE CA. 59-62 °C
WELL DONE – THE MEAT IS COATED WITH AN INTENSIVE CRUST, THE INNER HAS A LIGHT BROWN TO GRAY COLOR. CORE TEMPERATURE CA. 62-65 °C COLOR. CORE TEMPERATURE CCA. 62-65 °C
