Taste the hallmark of the Steak Trezor experience!
Steaks
Simply the essence. Grilled aged NPK beef.
Taste the hallmark of the Steak Trezor experience!
Dry aging
As with everything in life, the golden rule applies here: a good result requires a good beginning. Choosing the right meat begins with choosing the animal breed and the way of raising them.
Dry aging as a meat curing process has a long history. Nowadays everyone talks about dry aged meat, not only chefs and gourmets make enthusiastic statements about the unique aromas of dry aged meat but amateur chefs and hobby barbecuers make dry aged steaks more and more frequently.
Why does meat have to be aged?
When the animal is slaughtered, biochemical processes begin in their meat. The lack of oxigen in the organism initiates anaerobic glycolysis. The result of this process is the so-called rigor mortis, the stiffening of soft tissues, that degrades their ability to retain water. The enzymatic processes of meat-aging begin only after this phase and in about 8 days these processes advance to the point that the muscle fibers soften up again. The appropriate aging time depends on the sex, age and breed. In order to increase flavor intensity the meat can be aged for 8 further weeks in proper conditions.
As a matter of fact all meat goes under these processes, poultry and pork too, however these age faster, 2-3 are enough for the muscle fibers to soften up. Also, hazardous bacteria, like salmonella can proliferate in poultry and pork, so aging them for too long is avoidable for hygienic reasons too.
Our steaks are aged for 6 weeks, so taste bud orgasm is guaranteed!
Dry Aging
As with everything in life, the golden rule applies here: a good result requires a good beginning. Choosing the right meat begins with choosing the animal breed and the way of raising them.
Dry aging as a meat curing process has a long history. Nowadays everyone talks about dry aged meat, not only chefs and gourmets make enthusiastic statements about the unique aromas of dry aged meat but amateur chefs and hobby barbecuers make dry aged steaks more and more frequently.
But why does meat have to be aged?
When the animal is slaughtered, biochemical processes begin in their meat. The lack of oxigen in the organism initiates anaerobic glycolysis. The result of this process is the so-called rigor mortis, the stiffening of soft tissues, that degrades their ability to retain water. The enzymatic processes of meat-aging begin only after this phase and in about 8 days these processes advance to the point that the muscle fibers soften up again. The appropriate aging time depends on the sex, age and breed. In order to increase flavor intensity the meat can be aged for 8 further weeks in proper conditions.
As a matter of fact all meat goes under these processes, poultry and pork too, however these age faster, 2-3 are enough for the muscle fibers to soften up. Also, hazardous bacteria, like salmonella can proliferate in poultry and pork, so aging them for too long is avoidable for hygienic reasons too.
Steak cuts
Good steak requires good meat
But what do terms like Ribeye or T-Bone mean?
T-bone
The T-bone is a traditional slice of meat. It’s cut from the frontal section of the short loin and it’s name refers to the distinctive T-shaped bone in it. It’s a fairly thick slice, so it requires more cooking time.
Rib-eye / Rostélyos
Ribeye is the meaty part of the beef rib towards the spine, in Austria it’s called Rostbraten. A perfect choice for sautéing. There is a muscle fascicle at the centre of this cut, resembling an eye. Due to it’s fine fat structure a Ribeye steak is particularly succulent and it’s taste is remarkably intense.
Ribeye
Ribeye is the meaty part of the beef rib towards the spine, in Austria it’s called Rostbraten. A perfect choice for sautéing. There is a muscle fascicle at the centre of this cut, resembling an eye. Due to it’s fine fat structure a Ribeye steak is particularly succulent and it’s taste is remarkably intense.
New York Strip / Short loin
This cut can be as thick as 2.5cm (or an inch) and it’s ideal for a barbecue. It’s also known as Strip Steak (sliced, bony short loin without the tenderloin). It’s cut from the bony middle section of the sirloin. The lean meat is covered in a fat layer and can contain rib bones.
Filet Mignon / Bélszín
This is an exceptionally delicious cut. It sits between the short loin (or sirloin) and the sirloin (or rump). It weighs around 250-300grams (around 2/3Lbs).
Filet Mignon / Tenderloin
This is an exceptionally delicious cut. It sits between the short loin (or sirloin) and the sirloin (or rump). It weighs around 250-300grams (around 2/3Lbs).
Flank / Skirt
The flank is cut from the lower abdomen and it’s favoured due to it’s lean and delicious character. It’s ideal for BBQ and cooking, for stews and goulash.
