We travel all over the peninsula personally selecting the best oxen that we find on our way, then we transfer them to our facilities where during their last year we try to ensure that they live in an optimal and relaxed way, monitoring their feeding in a meticulous way and that the oxen remain healthy at all times.
Within our oxen we make two distinctions based on their age:
Steers from 5 to 7 years old: We do not slaughter any steer less than 5 years old, at Amaren we consider 5 years old as the minimum age necessary for the meat to reach the properties required to enjoy a unique, scarce product of exceptional quality.
Oxen over 8 years old: Once they are over 8 years old, two factors combine to allow us to enjoy one of the best meats in the world; the size of the ox exceeds 1000 kg and the specimen produces meat with properties that make ox meat a unique meat, which is why we always try to ensure that our specimens are over 8 years old.
One of the main factors is the breed of ox, and within the wide variety that exists we have a special predilection for the Morucha, Barrendo and Charolés breeds.
Maturation of the meat: Our ribs of chops are matured for between 35 days and other extremes that exceed 600 days, during which time we ensure that they are hung in an environment in which we select the humidity and temperature so that the meat matures correctly until it is ready for consumption, at which point the meat is transferred to our restaurant. During this process, the moisture in the meat evaporates. The muscle gradually turns into tender meat with an excellent texture.
