This butcher ages their beef for one month and the quality is outstanding come anyone who visits Zürich, you should make a trip there or if you go there, or in St. Moritz you’ll find the shop in full operation.
I simply take the veal and vacuum it cooking it for two hours and then resting it until it cools off seasoning in it and then it’s up to you to do the rest.
Categories: Meaty Days
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