We have chosen females of Fassona breed (a kind of Piedmontese meat) from specific cattle farming with bovines aged between 30 and 36 months. In this period the bovine has the perfect balance of lean body mass and fat mass for allowing long maturations.
The maturation is a physical/chemical process of aging after the rigor mortis. The bovine is hung and oxygenated on the four side for getting him lost the excess water, in order that the connective tissue and the fiber loosen up for improving flavor, softness and value. A so far process but an absolute concept for us.
An another vanished craft is cutting the meat with the tip of a knife or in Italian “battere a coltello”. This kind of process means a very tough work, an accurate selection of the cuts and respect for the meat. A good sharped knife, a cutting board and a skilled butcher are the conditions for preparing a juicy silky tartare, with all the nutritional values that you can find in the dish.