dry age

How The Cuomo Method® Redesigns Matured Meat For Mass Distribution – Method, technology and partnership with large-scale distribution Combining technological innovation, scientific validation and strict compliance with European food safety regulations is the foundation of the partnerships that Stagionello® is consolidating with the main large-scale retail chains  in Italy and abroad, including companies such as… Continue reading How The Cuomo Method ^® Redesigns Matured Meat For Mass Distribution

Cibus, the International Food Exhibition, returns, also known as the most important fair dedicated to the Italian agri-food sector. Cibus 2024 is a B2B event dedicated to professional visitors from various sectors of interest for the agri-food industry: GDO, HoReCa & Food Service. The event will take place from May 7th to 10th in Parma,… Continue reading CIBUS 2024 – Stagionello^® present at Parma with its technology

The EFSA Expert Panel states that aerobically matured meat commonly called DRY AGE, if processed under controlled (managed) conditions, is as safe as fresh meat, it also indicates that if you intend to mature meat in your own store, professionally, then it is mandatory to integrate the HACCP system with a specific risk assessment system on the… Continue reading 10 YEARS OF RESEARCH AND DEVELOPMENT AND EFSA REVEALS THIER SCIENTIFIC OPINION: KEY PARAMETERS ARE CLEARED FOR MEAT MATURATION, KNOWN WORLDWIDE AS DRY-AGE.