Matured Meat, do you know what it is?

Here we will explain, in a simple and didactic way, the subject of Matured Meat.

In today's world, information is poured out in abundance and without criteria. We pay a high price for it and many times we accept it without question, the famous herd effect.

In the meat market, the buzzword is Matured Meat. Here we are going to explain this subject in a simple and didactic way.

Maturation is essentially about two factors: temperature and humidity.

Along with these variables, we will have the conditioning factor, time, which will make the process intensify or not, bringing the proposed results for a given product.

The term Maturada is often used as if the meat had an adjective of quality, a plus that would add value to the product.

In practice, if the meat is not being sold in natura, it is likely to be matured, that is, the vast majority of it.

At Entreposto Assados, the meat, essentially coming from the Aberdeen Angus breed from Uruguay, is conceptually the meat with minimal maturation.

We believe that this type of meat retains the natural characteristics of flavor and tenderness that characterize the cuts served in the restaurant.

Very common in Portugal and throughout Europe, matured meat should always be consumed observing criteria and, above all, knowledge about the product.

We currently see in restaurants and even in large supermarkets, chests with exposed pieces of meat that often have a dry appearance and little aesthetic appeal.

Probably, there we have a Dry Aged process, in which the meat is exposed for long periods to specific humidity and temperature in the search for flavor and tenderness.

They are usually performed on older animals that adapt better to the process.

The consumption experience turns out to be satisfactory when the process is well executed.

As in vogue as the term matured meat, Grass Fed and Grain Fed can also raise doubts and make the consumption experience divergent. The term Grass (pasture) and Grain (grain) basically deal with the food that was part of the animal's supplementation.

In addition to the breed of cattle, the food and the ability to infiltrate fat into the muscle will be key factors for the quality of the product.

In Uruguay, the country with the largest herd per capita in the world, both fattening processes are abundant. The winner is always the consumer who will have the possibility to choose the meat he is most happy to consume.

In basic terms, you have meat with a little less fat infiltration in Grass animals than in Grain animals. The characteristics of tenderness and flavors are also subtle and perceptible when the meats are tasted together.

At Entreposto Assados, we always have two meat options to make your experience even more satisfying and complete.

Expanding the subject of animal feeding a little further, we can also highlight practices that are currently highly valued by consumers of good meat.

The seals of good practices (Welfare).

There are several stamps worldwide that characterize the animals that were raised observing strict management standards. They are animals raised loose, fed on selected pasture, free of hormones, antibiotics, etc.

Uruguay obviously also holds these seals of good practice and at Entreposto Assados ​​we always seek to offer products in this line of quality.

We hope you enjoyed reading.

Sincerely,
Roberto Pinheiro
Cheff and Entreposto Assados Owner