2024
A HEREFORD BEEFSTOUW
Meat restaurant • €€
Read moreA gastronomic Mecca that has made beef its specialty. But not just any beef! Cattle raised in pastures and matured meat. For several years now, the house has been maturing dry. A process that consists of suspending the meat, between 40 and 100 days, in a special cold room, where humidity and temperature are controlled. The cold room is part of the facilities at the slaughterhouse in Lund. This maturation can be described as a drying process, which gives the meat a lot of tenderness and taste.
Kolding