Our method

At La Brasa, we work with suppliers who guarantee and certify the quality and regularity of meats from both national and European farms, which are governed by the highest quality standards.

WE PREPARE A CARNIVIVE PLEASURE FROM THE TIME WE CHOOSE OUR MEATS

We select the pieces that we are going to work and mature based on the breed, gender and structure of the animal, as well as by the infiltration of fat. As a general rule, all our meats come from females over 2 years old, which translates into much juicier meats.

From the Veal to the Ox, through the Old Cow, in La Brasa we work with different breeds and different maturations, so you can find the flavor that best suits your palate: soft and delicate meats or powerful and penetrating flavors.

WE BOOST YOUR TASTE FROM THE FIRST DAY

Once the meat is received, we decide what maturation it will need based on its composition. Sometimes, it already comes with a few days of maturation, but we always like to have it at least one or two more weeks in our chamber with a controlled temperature and humidity. This method, known as "dry aged" causes the meat to lose between ten to twenty percent of its weight due to the dehydration and evaporation of the water it contains, the flavors are enhanced and the textures are softened. Only when we consider the meat to be at its best do we prepare to create your carnivorous experience.

THE MOMENT OF TRUTH: THE IDEAL COMPLEMENT FOR A REAL PLEASURE.

Once the client selects the piece, our master barbecue cook prepares it. First, tempering the meat away from the fire so that it loses the cold, and then, marking it on the charcoal grill over high heat to seal the surface. This is where the magic happens: wood, fire, coal, ember, smoke ...

The benefits of meat are unveiled on the grill. The fire, caressing its surface, discovers the flavors that it has kept inside for so long. It only remains to carve it, serve it, and enjoy the pleasures of meat and the ember.

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