Simmental dry-aged
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| Product | Price | Quantity |
|---|---|---|
| Simmental dry aged - Cote à l’os 1kg | €70.00 | |
| Simmental dry aged - Sirloin 300gr | €23.70 | |
| Simmental dry aged - Sirloin 400gr | €31.60 | |
| Simmental dry aged - Sirloin 500gr | €39.50 | |
| Simmental dry aged - Sirloin 750gr | €59.25 |
The Auburn Simmental cow belongs in the Alps; Only in this terroir, with it`s many types of grass and Alp-spices can the exceptional qualities of this breed truly come into effect. Exquisite natural meat with a delicate structure and marbling and a soft characteristic flavour.
Premium Simmental dry-aged beef from the Alps with fine texture, rich marbling and delicate flavor. Perfect for BBQ or pan cooking. Order online today.
preparation
Preparation of dry-aged meat
Perfect stress-free cooking (for thicker cuts)
The concept
👉 preheat + quick high-heat sear
💡 Works on BBQ, pan, or grill
💡 Ideal for cuts thicker than 1.5 cm
Step 1 — Preheating
- Bring meat to ± 50°C internal temperature
- Use low oven (at 50°c) or warm water bath
Step 2 — Direct high heat
- Heat BBQ/pan/grill until very hot
- Pat dry and lightly oil
- Sear directly
⏱️ Cooking times & internal temperatures
(per side, thickness ±2–4 cm)
- Bleu (very rare)
- 30–45 sec
- 50–52°C
- Rare
- 45–60 sec
- 52–55°C
- Medium
- 1–2 min
- 55–60°C
👉 With thermometer: remove meat 1–1,5°C before target temp
Step 3 — Rest
- Rest 3–5 minutes
Result
- Inside: juicy and precise
- Outside: perfectly seared
Key tips
- For cuts >1.5 cm
- Thin cuts → no preheating, just room temp
- Keep seasoning simple