What is matured meat and why do we work it like this at ARO21

At ARO21 we take meat very seriously. Not only do we select noble cuts and quality breeds: we also work with a technique that completely changes the experience on the plate. We talk about the ripening.

Many customers ask us: What exactly does that mean about “matured meat”? And why does it taste so different?
Today we want to tell you about it in detail. Because understanding it is also appreciate every bite even more.

🧬 What is matured meat?

When we talk about matured meat, we refer to a process Meat rest control after the animal was slaughtered. During this time, which can range from 30 to more than 100 days, two very important things happen:

1. Flavor concentration: the meat loses water and the nuances intensify.
2. Greater tenderness: The muscle fibers break progressively, making the meat softer.

In short: matured meat is meat more tender, tastier and with a greater personality than fresh meat without rest.

🥩 How do we do it?

At ARO21 we work with selected cuts that we mature in controlled temperature, humidity and ventilation chambers. We don't do it out of fashion: we do it because of the result It's infinitely better.

We use techniques of dry-aging, that is, dry maturation, without wrappers, so that the meat breathes and evolves. Depending on the cut and the type of animal, we let it mature between 45 and 100 days. During that time, the meat is transformed inside.

When it's at its optimum, we cook it the way we know best: Grilled oak, which further enhances its aromas and caramelizes the outside without losing juiciness.

🔥 Why choose matured meat?

Not all matured meats are the same. But when done right, as we do here, the benefits are clear:

• Deeper flavor, with hints of walnut, butter and nuts.
• Tender texture, almost silky.
• Juicier cut, thanks to the balance between fat, moisture and muscle.
• Different experience, ideal for those looking for something special.

For many, it is the Best meat they've ever tasted.

📍 Where to eat matured meat in Granada?

We know that it's not easy to find real matured meat, well done, and served with respect for the product. That's why at ARO21 we decided Bet heavily on her. It is part of our identity as a steakhouse.

We serve ripened ribeye steak, entrecote, picaña or ribeye, depending on season and availability. And we always present it to the right point, without artifice, without distractions.

✍️ Conclusion

At ARO21, we believe that the difference is in the details. And the meat maturation it's not a minor detail: it's one of the pillars of our kitchen. If you haven't tried real matured meat yet, we invite you to do so.

It's not just meat: it's character, time, technique and respect.
And when it is cooked on the grill, as we do, it becomes something unforgettable.