AGED OR NOT TO BE AGED
why do we age beef at all? Aging is employed to improve two major meat characteristics – taste and tenderness. Dry aging works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels. The conditions necessary for dry aging require expensive refrigeration equipment, plus the significant moisture loss results in reduced saleable yield of product.
The breed is another important factor to aging of the meat. From beef we choose: Limousin, Simmental or Čestr – Czech fleckvieh, from Pork Duroc or Landrace.
Special X-oven charcoal grill gives to our steaks the final touch of perfection. Bon Appétit
STEAKS ARE SERVED – WEEKDAYS FROM 3 PM.
WEEKENDS AND HOLIDAYS ALL DAY
TOMAHAWK - dry aged
Čestr – Czech fleckvieh heifer, Klouda, 56 days aged
STRIPLOIN (BONE - IN) - dry aged
Simmental heifer, ABP Wolowina, EMI food, 41 days aged
TERES MAJOR - wet aged
Čestr – Czech fleckvieh heifer, Klouda, 40 days aged
150g FILET MIGNON, HOMEMADE FRIES,
caramelized onion butter, mesclun salad
PORK SHOULDER (BONE IN) - dry aged
Duroc, Johann Gartner, 20 days aged
Steak is served with Madeira sauce
