Why matured meat costs more, but is never too expensive

What is meat maturation

La maturation of meat is the process that makes every cut served in a real steakhouse in Siena. After slaughter, the loins rest in temperature- and humidity-controlled cells for weeks or months. During this time the fibres relax and the natural enzymes improve tenderness and flavour. It is this technique that transforms an ordinary cut into the star of a meat restaurant in Siena which really focuses on quality.

Why maturation affects price

La matured meat costs more because it requires time, space and expertise. A sirloin that stays in the cell is not saleable immediately: you have to wait, check, invest. Moreover, during maturation the meat loses weight, even up to 20-30% of water. This means that less saleable product remains from each cut, but more concentrated and valuable. It is a process that has a real cost, which is why in the best meat restaurants in Siena matured meat is a recognised value.

What makes matured meat special

La minced meat in Siena is not a luxury, it is a choice of quality. Every day of resting in our cells means more tenderness, more fragrance and a taste that sticks. During maturation the meat loses water, the flavour becomes concentrated and the texture becomes unique. It is this process that makes a dinner in steakhouse in Sienanot just a dish within a dish, but an experience born of time, care and respect for the raw material.

If you want to learn more, also read our article on Maturation of meat: what it is, how long it lasts and why it makes a difference in taste.

Maturation is value

La matured meat is not a connoisseur's whim but the heart of a true steakhouse in Siena. It requires time and attention, but gives something that no other process can: extreme tenderness, concentrated flavour and a fragrance that lingers in the memory. At Premiata Braceria Toscana maturation is our signature. No need to talk about price: you need to taste the difference on the plate.