#FunDining doar la trickSHOT

Un concept construit în jurul calității preparatelor culinare și plăcerii de a savura cu adevărat o ieșire în oraș. Gastronomie de calitate și activitati de grup organizate într-o atmosferă elegantă și totodată familiară. Rețete culinare internaționale, mixuri moderne de băuturi și specialități din cafea, ingrediente atent selectate și controlate, bowling, biliard, arcade games  – toate cristalizate într-o experiență fără compromisuri.

Beef aging is the step during which, due to the transformations in the meat structure, it increases its hydration and water-holding capacity and improves its sensorial characteristics: tenderness, juiciness, and flavor.

WHAT IS DRY AGED BEEF?

At trickSHOT, aging is done in-house, in special aging displays, for 14 to 28 days, starting about 24 hours after the slaughtering, and the storage temperature is 2°C.

After the entire aging process is completed, the stage of preparing the meat for steaks begins. Since we are talking about high quality meat, Black Angus Roma-nia beef, the required seasoning only consists of Himalayan salt; the beef does not need other ingredients to give it flavor, because it is already very tasty, and when cooked it will become scrumptious.

That being said, all that remains for us to do is let you try your favorite cut in our menu and ask you to give us feedback on Facebook, Instagram and TripAdvisor and let us know how you liked it.

PORTERHOUSE

steak

striploin and beef fillet

T-BONE

steak

striploin and beef fillet

TOMAHAWK

bone in steak

bone in entrecote

RIB EYE

bone in steak

bone in entrecote

CLUB

steak

bone in striploin

SHELL STRIP

steak

boneless striploin

Aging entails storing meat for a long time, a few weeks or even months, under controlled temperature, humidity and ventilation conditions.

Aging begins about 24 hours after the animal is slaughtered. Storing meat for aging at a temperature of 2°C is the best method, because at this temperature, microorganisms are kept under control and the risk of their development is minimal. What is important, however, is to maintain strict hygiene when handling and storing the beef, as well as to preserve the cold chain until it is time to cook the meat.

IT'S
ALL
ABOUT
THE
FOOD

FRESH BEEF FILLET

on the grill

NEW YORK
steak

boneless striploin

REZERVĂ ACUM