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HOW DOES A DRY AGING CABINET WORK?

HOW DOES A DRY AGING CABINET WORK?

The most important thing about meat maturing is a perfect climate. Keeping this for many butchers in the past was the great difficulty. The dry aging cabinet has solved this problem and – thanks to the format – simultaneously enabled operation in private households.

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WHY DOES MEAT HAVE TO HANG?

WHY DOES MEAT HAVE TO HANG?

In order to make it really enjoyable, freshly slaughtered beef must “hang and mature” at cool temperatures. The effect of the centuries-old butcher tradition has long been proved by chemical knowledge. In the case of meat, not only does a delicate consistency but also the taste develop. Fresh meat is actually inedible.

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GRILL TIPS FOR THE PREPARATION OF DRY-AGED BEEF

GRILL TIPS FOR THE PREPARATION OF DRY-AGED BEEF

DRY AGER® – maturing cabinets have an unmatched taste experience under the best conditions. Before the Dry Aged Beef finally comes to the table, it still needs a dignified preparation. It is particularly tasty when grilling, as intensive roast and smoke aromas unfold here.

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DRY-AGED ROASTBEEF WITH RUCOLA CASHEW SALAD

DRY-AGED ROASTBEEF WITH RUCOLA CASHEW SALAD

Dry-Aged Roastbeef with rucula-cashew salad is a simple but tasty recipe, in which the Roastbeef is the best. We also do not use sauce and marinade for the salad, because the meat liquid is not to be despised and should mix with the aromatic rucola when cutting.

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DRY-AGED MANGALITZA ENTRECÔTE ROASTS FROM THE GRILL

DRY-AGED MANGALITZA ENTRECÔTE ROASTS FROM THE GRILL

The meat of the Mangalitza pig is distinguished by its particularly strong marbling. It is much more marbled than conventional pork. The free-flowing, grazing and sucking of the Magalitza pigs is a unique meat flavor, which is more intense and nutty than conventional.

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