Our meat workshop
The great experience gained over the years has made the staff of Macelleria Costa able to choose and process only the highest quality, genuine meat, such as beef, which is almost always coming from local farms.
Inside our workshop, every detail is carefully attended to. Our state-of-the-art equipment allows us to work with precision, ensuring the highest quality and freshness of our products. Our artisan butchery is based on traditional techniques passed down from generation to generation, but we are also open to innovation and experimentation, constantly seeking new ways to improve and offer unique products.
In our workshop, the art of butchering is combined with culinary creativity. Every day we create unique specialties, working with passion to offer a wide selection of meat cuts, sliced meats, cured meats and ready-to-cook preparations.
Our workshop is not only a place of production, but also a center for knowledge and sharing. Our expert butchers are always available to answer customers’ questions, providing advice on how best to prepare different cuts of meat and recommending the most suitable cooking techniques.
We are committed to promoting a “meat culture” by informing our customers about the different types of meat, their use in cooking, and the enhancement of high-quality ingredients.
Another strength of the Butcher Shop is the aging (maturation) of the meat, a process by which the parts are left to mature at controlled temperature and humidity. This ensures tender and juicy meat.
Let’s find out more about it.
Meat Aging
Artisanal businesses, such as Macelleria Costa, process meat respecting the timing of maturation, exactly as it used to be done in the past, resisting the market logic embraced by large-scale distribution. Obviously, ad hoc maturation work can only be done with the highest quality meats, adult cattle raised in the best possible way. The Costa family’s meat artisans meticulously follow the entire process, from the selection of pieces to slaughtering, from processing to aging.
What are the benefits of meat aging?
Meat is kept in cold storage, at 0 degrees. This results in relaxation of tendons and fibers, which, as they loosen, make it tender, flavorful and more digestible, due to improved protein. With aging, moreover, the muscle retains all the liquids, preventing them from being released during cooking. Probably, the first time you see a matured steak, you will turn your nose up at the dark color. After tasting it, however, your taste buds will thank you.
How is this done specifically?
Imagine meat stored in snow: it will not reach freezing, but it will be covered, due to moisture, with a layer of “noble mold,” which can protect it and ripen it. Ageing is not always the same; it changes according to the breed and cut of the animal. It takes a great deal of experience to perform this in an excellent way – hand-cutting the meat, boning, trimming – the kind that is not lacking at Macelleria Costa.
