The beef cutlet is a type of meat that has more fat because it is attached to the rib, which translates into greater juiciness. The maturation of the beef cutlet is a process that occurs naturally when it is placed in special chambers, as it mixes the technique of humidity and low temperatures. This process generates mold, which, as the days go by, covers the entire cutlet with mold. This results in a more tender, soft and flavorful meat. Dry maturation preserves the meat in controlled humidity and temperature conditions; and vacuum maturation must be done within 48 hours after slaughtering the animal. Vacuum-packed meat is refrigerated at a maximum temperature of 3 degrees and should never be kept for more than 3 weeks. The maturation of the meat reduces the volume of the loin
Properties and benefits:
Matured beef tenderloin is a high-fat piece of meat, rich in high-quality proteins. It contains cartinine, alanine and linoleic acid. Among the vitamins, those of the B group stand out, such as B6, which contributes to the proper functioning of the immune system and to the proper synthesis of proteins. It contains vitamin B12, essential for the production of red blood cells, and iron, an important mineral when suffering from anemia
Nutritional value per 100 grams:
Energy: 200 kcal
Protein: 18.56 g
Fat: 14.0 g
Of which saturated 6. 33 g
Carbohydrates 0 g
Preservation and tips:
Always store in the refrigerator and take it out 4 hours before cooking to allow the steak to warm up and cover it with a cloth
Recipe and uses in the kitchen:
The best way to cook the matured beef cutlet is on the grill because for it to look good we need to cook it at a maximum temperature of 200 degrees, since if it is cooked at a higher temperature we run the risk of burning it. The grilling time is usually 5 minutes on each side, depending on the thickness of the steak. Once cooked add the coarse salt. Let the meat rest for 5 minutes before slicing
