It is a process that intensifies quality. By aging meat, we can make it more tender and flavorful. During the aging or maturation process, muscle fibers and connective tissues break down thanks to controlled microorganisms acting on them. There are two types of aging: wet aging and dry aging. Wet Aged:If you have vacuum-sealed meats … Read more
Salvaje products are vacuum-sealed. This is one of the best practices for maintaining and improving meat quality from production to consumption. Vacuum sealing consists of removing oxygen from the package containing the meat, thereby preventing oxidation and slowing down product decomposition. Additionally, this type of packaging allows the meat to age from production to consumption, … Read more
If you’re a lover of fine beef and want to enjoy the product more, Salvaje recommends that you start tasting it keeping in mind the following 3 characteristics: flavor, tenderness, and juiciness. With practice, you’ll be able to differentiate the different qualities and learn even more about your preferences for each cut. All Salvaje Products … Read more
For quality products, Salvaje recommends the following three cooking doneness levels. Below they are illustrated so you can identify them. These doneness levels are not recommended for ground meat since harmful bacteria like salmonella and E. coli can still be alive in the center. Therefore, if you are going to eat ground meat or a … Read more
For meat lovers, it’s good to know some of the properties and how they serve our nutrition. Besides being delicious, they are a great source of protein, vitamins, and minerals for the body, but to obtain all of this, we must be careful of some harmful bacteria they may contain. How do you achieve optimal … Read more
Handling At this point, the first and most important thing is to properly preserve the meat until the day you cook it so it doesn’t lose its highest quality. 2 options. You receive the order and cook it within 4 days after.– Keep in the refrigerator (below 4°C) You receive the order and will cook … Read more
Recipe:To cook this cut on the grill, I recommend portioning it. For greater precision, place it in the freezer for one and a half hours. The cold will give it firmness and this will help you make precise cuts of steaks approximately 500 grams each (3 fingers high). Prepare the grill with white and red … Read more
Recipe: To cook this cut on the grill, I recommend portioning it. For greater precision, place it in the freezer for one and a half hours. The cold will give it firmness and this will help you make precise cuts of steaks approximately 500 grams each (3 fingers high). Prepare the grill with white and … Read more
Recipe:I advise, first of all, to remove the Salvaje Selection rib roast from the refrigerator 1 hour before putting it on the grill to bring it to room temperature. To season this cut during cooking, a brine can be an excellent option:In a glass jar, place 6 peeled garlic cloves, 1 fresh bay leaf, 1 … Read more
Recipe:It is important to use high heat. You should be able to hold your hand at 2 cm above the grill for only 5 seconds when cooking the rib strip from the Salvaje Selection.If the width allows, you should rest the cut on the bone until it browns, then flip the strip on its sides … Read more