Beef meat

Maturation is a natural refining process in a controlled cold room that allows enzymes to break down muscle fibers to tenderize the meat, while allowing water to evaporate to concentrate flavors and develop a characteristic nutty taste highly sought after by connoisseurs.

To perfectly cook a rib of beef from our selection, it is crucial to take it out of the cold 2 hours beforehand, sear it strongly to create a caramelized crust, then finish cooking it in the oven at a moderate temperature, and above all let it rest under foil for at least 10 minutes before cutting so that the juices redistribute.

The term "marbling" refers to the fine strands of white intramuscular fat that are scattered throughout the red meat; during cooking, this high-quality fat melts and irrigates the muscle fibers, giving the beef all its juiciness, tenderness, and carrying the aromas of the terroir.

Maison Allaert recommends roast beef from the fillet for absolute tenderness and lean meat, or roast beef from the rump steak for a perfect balance between tenderness and intense taste, always ensuring it is cooked rare to appreciate the quality of the fiber.

This is a natural phenomenon linked to the absence of oxygen in the packaging which deprives the myoglobin of its bright red color; simply open the bag and let the meat "breathe" in the open air for 15 minutes so that it oxidizes again and regains its beautiful bright cherry red color.

To accompany the chewiness and savory fat of a fine piece of beef, you need a full-bodied and tannic red wine capable of cleansing the palate, such as a great Bordeaux (Saint-Estèphe, Pauillac) or a Cahors, which will perfectly match the aromatic power of the red meat.