Not every cut asks for the same time. We explain what changes between 45 and 100 days of ageing.
Time, the invisible ingredient
Every cut has its optimal ageing point. We age our premium beef between 45 and 100 days: the longer the ageing, the more intense the aromas and the more the fat melts, giving a deep, buttery bite.
A selection from around the world
We work with cuts from the best farms: certified Galician blond, 60-day Danish cowboy, Irish and American Black Angus, Argentine steer and yearling ribeye. Each with its own character, all finished over holm-oak embers.
Come and taste it
The best way to understand ageing is to taste it. Book your table at our Granada steakhouse on +34 958 100 001 and let the maître recommend the cut of the day.
C. Emir, 10 · 18006 Granada