Meat selection
The vast experience gained over the years has made the staff of Costa Butcher Shop able to select and process only the highest quality meat.
Our range of products includes a variety of fine cuts from local farms, such as Maso Lena in Predazzo (TN), from specialized national farms such as Società Agricola San Giobbe (SI) but also from foreign farms, to bring some highest quality special cuts to your plates.
Dry aged spinning
We have 20 cells for proper meat maturation, each one with a dedicated temperature, humidity and content.
This maturation technique enhances the characteristics of the meat, increasing its tenderness, digestibility and taste.
In particular, we specialize in the Dry-aging process which is the process of dry-aging meat; this happens into a dedicated cell where the meat is processed with humidity and temperature parameters kept under control and varying according to the stage of the process.
The duration of this process can be 40, 90 or 120 days.
PGI Chianina meat
We purchase Chianina meat from the San Giobbe agribusiness, which raises purebred Chianina and Limousin meat by feeding cattle only “0 food miles” ingredients grown on the farm and free of GMOs.
“Closed-loop” farming, meaning no outside animals are introduced and no additional raw materials are purchased beyond those produced from the farmland to ensure controlled meat that is unparalleled in taste and nutritional properties.
