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npkbeef-charolais-aged-beef

NPK Charolais creates a new dimension for Hungarian gastronomy. It simultaneously achieves the ideal situation where a producer raises and prepares an animal for slaughter under ecological conditions, then prepares it for culinary use with the highest expertise. "We carry out breeding with maximum attention, as quality is primarily found within ourselves. We want to be the best and create the best. We select the individuals that can be bred with us without compromise."

The Characteristics of Charolais Beef Cattle

CHAROLAIS [sarolé] is a French-origin, large-bodied beef cattle breed, known for having one of the highest lean meat ratios among breeds. Even at a large weight, its fat content is minimal. The world's five-star chefs enjoy working with its meat because it is full-flavored and tender, meeting the highest demands.

 

"The animals come from our own breeding, as well as from our fellow breeders who share an ecological approach, and the products are crafted in an artisanal manner. We only offer products that we ourselves enjoy consuming."

 

The consumption of beef is of great significance in human nutrition. Its biological value and health impact are among the best of consumable meats, and when properly prepared, it can provide one of the highest culinary pleasures. It is very important to us to offer consistently high-quality, healthy foods alongside gastronomic enjoyment.

Why do we age?

Dry aging is a long-standing preservation method - and nowadays everyone is talking about dry-aged beef. Not only chefs and gourmets speak enthusiastically about the unique taste of dry-aged meat. Even amateur chefs and hobby grillers are increasingly preparing dry-aged steaks, and supermarket chains are also offering BBQ products labeled “dry-aged.” What is being sold as a revolution in new flavors is actually a well-established and traditional artisanal butcher process.

 

While the meat ages on the bone, the activity of enzymes creates the characteristic spicy aroma. Under the dry outer layer - which must be cut off after aging - a tender structure with a nutty-buttery flavor develops. The decisive factor is the duration of the aging process. The longer the meat hangs, the more intense the flavor. For those seeking the ultimate enjoyment, the ace remains dry aging. The dry aging process is primarily the best method for creating a top gastronomic taste experience.