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When we talk about the maturation process of beef, we must take into account that this process begins after the slaughter of the animal. From that moment, contrary to popular belief, positive changes occur in the meat.

In optimal conditions, the advantages of a well-carried out maturation will be numerous. It will become more tender, increasing its juiciness and enhancing its aroma and flavour. In other words, it gives the meat more intense flavours and aromas.

It is a natural process that increases to the maximum, therefore, the aroma, smell and taste of beef.

With this maturation period, unique and spectacular nuances are achieved.

The flavour of the beef is concentrated thanks to the loss of moisture and various properly controlled techniques