[vc_row][vc_column width=”1/2″][vc_custom_heading text=”Frollatura della carne: cos’è e perché è così importante?” font_container=”tag:h3|text_align:left|color:%2300582f” el_class=”titleNewsProva”][vc_column_text el_class=”textNewsProva”]Per spiegare al meglio la frollatura della carne partiamo da un concetto tanto semplice quanto sottovalutato, forse addirittura un tabù: quando l’animale muore le sue carni vanno incontro ad una serie di processi biochimici che portano molto lentamente alla decomposizione.
This is how mother nature thought it should go in order to maintain balance on our planet and make animals part of a slow life cycle. But this has never stopped us from eating meat, quite the contrary.
Since the Stone Age, man has endeavoured not only to enjoy hundreds of fine cuts, but also to preserve meat in the best possible way.
Let's start at the beginning, or rather the end. When an animal's life cycle comes to an end, its muscles tend to stiffen, making the meat tough and inedible. This is why it needs sufficient time to mature before it becomes the meat we are all used to enjoying.
This period of time is the maturation period: a period of rest and maturation that takes place in a controlled environment so that the rigid muscle is transformed into one of the most consumed dishes in the world.
To avoid drying out or, worse, rotting of the meat, the cuts are kept in cold rooms with constant temperatures of around 2 degrees depending on the type of meat, very high humidity and constant ventilation.
Clearly this is a very delicate process which, depending on the type of meat, can take up to several months. In order to bring the meat from body temperature to the degrees of the storage and maturing cell, a very long process has to be carried out in which, if something goes wrong, even a high quality cut of meat becomes inedible.
Prior to the start of maturing, the law requires all types of meat to undergo a thorough maturing process. minimum of 20 hours to be spent in the blast chiller at about 3°.so that during this time the low temperature reaches the bone.
However, each meat has a different time frame. For example, game has a much longer maturation period (3 to 8 days) than white meat (72 hours).
Pork, on the other hand, takes 96 hours to become tender and juicy, whereas for our beloved cattle it is much more complicated and the maturation period varies from 10 to 20 days.
Today, even longer maturation times such as 90 or 120 days are being experimented with, but this is only feasible if the meat is supported by a high layer of fat so that it remains sufficiently protected from the cold.
From the point of view of quality, however, there is only one rule to bear in mind: the longer the meat is matured, the higher its quality will be, both from a microbiological point of view and in terms of taste.[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_empty_space height=”64px”][vc_single_image image=”885″ img_size=”1200 x 800″ alignment=”center” el_class=”imgNewsProva imgRomagnolaNews”][vc_empty_space height=”64px”][vc_single_image image=”972″ img_size=”full” alignment=”center” el_class=”imgNewsProva imgRomagnolaNews”][vc_empty_space height=”64px”][vc_single_image image=”823″ img_size=”1200 x 800″ alignment=”center” el_class=”imgNewsProva imgRomagnolaNews”][vc_empty_space height=”64px”][vc_single_image image=”911″ img_size=”1200 x 800″ alignment=”center” el_class=”imgNewsProva imgRomagnolaNews”][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Nel mese di Febbraio tutti i martedì vi sarà L’ACCADEMIA DEL MANNARINO, MasterClass nella quale sarà possibile approfondire anche l’arte della frollatura.
At the Mannarino's counter, you can try different cuts of rib-eye and T-bone steak and many other specialities!
Vi aspettiamo sia in Piazza De Angeli 1 che in via Tenca 12, a Milano!” font_container=”tag:h3|text_align:center|color:%2300582f” el_class=”titleNewsProva”][vc_empty_space][/vc_column][/vc_row]