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