This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Carnicería Planagumà y el Irta trabajan conjuntamente para optimizar la maduración de la carne de bovino

Planagumà carnage and Irta work together to optimize the maturation of bovine meat

08/07/2013

on July 8, 2013

Irta and the Planagumà carnage of Olot (Girona), have signed a collaboration agreement to study the technological and sensory characteristics of the matured beef.

The concern of the two brothers the quality of their products has brought Albert and Aleix Planagumà to continuously improve to travel all over the world, learning different ways of working the meat (from Olot to Paris, London, New York and Sydney...). Currently, the butcher Planagumà is focusing its efforts in providing its clients a differentiated product organoleptic quality beef matured in dry (Dry-Aged Meat). Collaboration with Irta, of the Agriculture Department of the Generalitat of Catalonia, will allow to optimize the ripening conditions for each type of piece the best tenderness, aroma and flavor possible.

Brothers Albert and Aleix Planagumà will work together with the researchers of the Irta in order to improve the process of ripening of the meat. This study will last for 6 months and will end with a day of presentation of the results achieved.