Madürà – Dry aged meat
Deep under the Chesa Rosatsch store our greatest treasures. They are treasures, but their existence is only temporary. I’m talking about our meat, which 4 and up to 12 weeks stored in our maturity cabinet. Various splendid specimens such as the “madürà calf”, “madürà beef” or even a “madürà lamb”. The pieces are about 2-8kg heavy and lose during this time up to 35-40% of their own weight. The maturation pursues the purpose of refining the meat and produces a tender chop with a slightly nutty flavor. After storage, the back piece is cut into “Cuts of the day”. On our slate then the serving sizes are visible, which are then deleted immediately when ordering.