A HEREFORD BEEFSTOUW

A 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.