Dry Aged Entre Cotes for Special Guests of Seraser Fine Dining Restaurant and Tuvana Hotel, Antalya, Turkey

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(Free-Press-Release.com) October 20, 2009 -- Dry aged beef is a beef that has been hung to dry for several weeks. It occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, prior to cutting. This temperature should be around +2 C degrees to avoid bacterial growth, which can occur at higher degrees and the humidity should be around 85%. This process enhances beef by two means, namely increasing the tenderness of the beef and escalating the concentration of beef flavor.

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Dry Aged Entre Cotes for Special Guests of Seraser Fine Dining Restaurant and Tuvana Hotel, Antalya, Turkey

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First of all, dry aging process evaporates the moisture from the beef which leads to have a more tasty beef. The beef flavor becomes more obvious every day, during this process for a limited time. (6-8 weeks)

Secondly, dry aging has a huge affect on tenderness of the beef. One of the most important factors for quality evaluation is graining level of it. The more it is a tender beef; in the higher category, beef can be categorized. During dry aging process, the natural enzymes of the beef break down the fibrous and connective tissue of the muscles which provides an opportunity to retain rigor mortis and natural hardness of the beef. Tenderness continues to increase up to 11 days, after which there is no increase of tenderness.

These special steaks can be served just at luxury and high class restaurants while approximately 35 % of weight is lost during the process, which is caused by 20 % loss due to shrinkage and 15 % loss due to trimming away of crust.

Dry aging is an art that requires an extensive training and knowledge. The result is bolder, more tender, more delicious steaks.

The steaks which are used in Seraser Fine Dining Restaurant/ Tuvana Hotel, located in Antalya/ Turkey, are selected from Erciyes Mountains; hand cut in Ankara by special butchers than are taken into dry aging process in special facilities in Ankara. After 28 days of dry aging, the special steaks become ready to be served at Seraser Fine Dining Restaurant/ Tuvana Hotel.

Always appreciated as being the pioneer of good-living in the city of Antalya, Tuvana Hotel, invites you to a feast with the unique tastes of world cuisine, which still convey the Ottoman touches and prepared by the our highly trained team led by Gökhan Çatmaz, an accomplished chef who graduated from School of Gastronomy, Yeditepe University, Istanbul. With the capability to deliver 140 covers simultaneously Seraser Restaurant, also offers a unique range of wines and liquors from all around the world. Recline, relax and let the tastes of the world envelop you. Enjoy the new dining experience, which is Seraser.

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