{"id":6501,"date":"2022-03-27T21:16:14","date_gmt":"2022-03-27T19:16:14","guid":{"rendered":"https:\/\/www.dsteakhouse.sk\/about-our-meat\/"},"modified":"2026-01-20T11:27:39","modified_gmt":"2026-01-20T10:27:39","slug":"about-our-meat","status":"publish","type":"page","link":"https:\/\/www.dsteakhouse.sk\/en\/about-our-meat\/","title":{"rendered":"About our meat"},"content":{"rendered":"

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ABOUT OUR MEAT<\/h1>\n

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HIGH QUALITY STEAKS, DRY AGED FOR 7 WEEKS
<\/span>IN OUR OWN DRY-AGING CABINET.<\/span><\/h2>\n

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QUALITY FROM AROUND THE WORLD<\/p>\n

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BREEDS<\/p>\n

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High-quality meat of different style is offered which means it is the best product in its category. Hormones- and antibiotics-free, from farmers and slaughterhouses personally selected to make sure that we know about how the cows were bred and fed throughout their life. <\/span><\/p>\n

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\nORIGIN: Japan<\/b>
\nAGE: 24-36 months<\/b>
\nBREED: Tajima<\/b>
\nFEED: special blend of cereals and silage, beer<\/b><\/p>\n

A unique meat that started to be imported to Europe in the summer of 2014 after a 13-year ban. It has the highest marbling in the world (60%) and a special method of breeding including massages, making it the most expensive meat in the world. Only meat from the Wagyu Kobe area in Japan can be labeled as KOBE. ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” content_width_tablet=”80%” content_width_phone=”80%” content_width_last_edited=”on|tablet” _builder_version=”4.17.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” background_enable_color=”off” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22KOBE 10*, A5%92A %92A JAPAN%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/wagyu-grade-9-australia-d.steakhouse-bratislava.jpg” image_accordion_title=”WAGYU Grade 9+” image_accordion_desc=”
\nORIGIN: Australia<\/b>
\nBREED: Tajima<\/b>
\nAGE: 28 months<\/b>
\nFEED: grains and silage for no less than 270 days<\/b><\/p>\n

Exceptional taste and texture due to special feeding. The highest marbling in the world (55%). ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.17.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22WAGYU GRADE 9+%92A %92A AUSTRALIA%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/piemontese-slow-food-italy-d.steakhouse-bratislava.jpg” use_accordion_icon=”off” image_accordion_title=”Piemontese Slow Food” image_accordion_desc=”
\nORIGIN: Italy<\/b>
\nBREED: Piemontese (white)<\/b>
\nAGE: 24 months<\/b>
\nFEED: 100% grass<\/b><\/p>\n

Meat that contains less fat and cholesterol than chicken. Silky texture and a grassy flavor. 0% marbling. ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.17.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22PIEMONTESE%92A SLOW FOOD%92A %92A ITALY%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/simmental-slovakia-d.steakhouse-bratislava.jpg” image_accordion_title=”Simmental” image_accordion_desc=”
\nORIGIN: Local bio farmers<\/b>
\nAGE: 30 months<\/b>
\nFEED: grass and grains<\/b>
\nBREED: Slovensk\u00e9 strakat\u00e9 \u2013 Simmental, domestic breeding<\/b><\/p>\n

The best domestic meat in organic quality, whose flavor and tenderness are enhanced by dry-aging.” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.17.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22SIMMENTAL%92A %92A SLOVAKIA%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/usda-prime-black-angus-usa-d.steakhouse-bratislava.jpg” image_accordion_title=”USDA PRIME BLACK ANGUS” image_accordion_desc=”
\nORIGIN: Creekstone farms, Nebraska, USA<\/b>
\nBREED: 100% Black Angus<\/b>
\nAGE: 22 – 24 months<\/b>
\nFEED: corn fed for no less than 150 days<\/b><\/p>\n

Tender and juicy meat with a buttery flavor due to marbling (15%) and dry-aging. Only 2% of all meat produced in the USA achieves USDA prime classification (highest). ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.25.1″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22USDA PRIME%92A BLACK ANGUS%92A %92A USA%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][\/dsm_image_accordion][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Kravy EN” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#1F1917″ z_index=”149″ width=”100%” max_width=”100%” display_conditions=”W3siaWQiOiJhMmY4NWU2OC02M2E1LTQ5YTAtODA5YS1mNDJlMjQ5MDMyMDYiLCJjb25kaXRpb24iOiJjb29raWUiLCJjb25kaXRpb25TZXR0aW5ncyI6eyJkaXNwbGF5UnVsZSI6ImNvb2tpZVZhbHVlRXF1YWxzIiwiY29va2llTmFtZSI6IndwLXdwbWxfY3VycmVudF9sYW5ndWFnZSIsImNvb2tpZVZhbHVlIjoiZW4iLCJhZG1pbkxhYmVsIjoiSmF6eWsgRU4iLCJlbmFibGVDb25kaXRpb24iOiJvbiJ9LCJvcGVyYXRvciI6Ik9SIn1d” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.24.3″ _module_preset=”default” z_index=”-500″ width=”100%” width_last_edited=”off|desktop” max_width=”100%” max_width_tablet=”90%” max_width_phone=”90%” max_width_last_edited=”off|desktop” display_conditions=”W10=” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” z_index_tablet=”100″ z_index_phone=”100″ z_index_last_edited=”on|phone” custom_css_main_element=”display:flex;||flex-direction: row;||align-items:center;||height: 100%;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|desktop” custom_css_main_element_tablet=”display:flex;||flex-direction: column;||align-items:center;||height: 100%;” custom_css_main_element_phone=”display:flex;||flex-direction: column;||align-items:center;||height: 100%;”][et_pb_column type=”4_4″ _builder_version=”4.24.3″ _module_preset=”default” positioning=”none” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][dsm_image_accordion ia_height=”80vh” ia_direction_tablet=”vertical” ia_direction_phone=”vertical” ia_direction_last_edited=”on|tablet” ia_height_tablet=”140vh” ia_height_phone=”180vh” ia_height_last_edited=”on|tablet” admin_label=”Supreme Image Accordion” module_class=”acc-class” _builder_version=”4.25.1″ _module_preset=”default” z_index=”-500″ display_conditions=”W10=” custom_margin=”-2.5vw||-2.5vw||false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”0px||0px||false|false” custom_margin_last_edited=”on|phone” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/kobe-10-a5-japan-d.steakhouse-bratislava.steakhouse-bratislava.jpg” image_accordion_title=”KOBE 10*, A5″ image_accordion_desc=”
\nORIGIN: Japan<\/b>
\nAGE: 24-36 months<\/b>
\nBREED: Tajima<\/b>
\nFEED: special blend of grains and silage, beer<\/b><\/p>\n

A unique meat that started to be imported to Europe in the summer of 2014 after a 13-year ban. It has the highest marbling in the world (60%) and a special method of breeding including massages, making it the most expensive meat in the world. Only meat from the Wagyu Kobe area in Japan can be labeled as KOBE. ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” content_width_tablet=”80%” content_width_phone=”80%” content_width_last_edited=”on|tablet” _builder_version=”4.24.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” background_enable_color=”off” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22KOBE 10*, A5%92A %92A JAPAN%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/wagyu-grade-9-australia-d.steakhouse-bratislava.jpg” image_accordion_title=”WAGYU Grade 9+” image_accordion_desc=”
\nORIGIN: Australia<\/b>
\nBREED: Tajima<\/b>
\nAGE: 28 months<\/b>
\nFEED: various grains and silage for a minimum of 270 days<\/b><\/p>\n

Exceptional taste and texture due to special feeding. The highest marbling in the world (55%). ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.24.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22WAGYU GRADE 9+%92A %92A AUSTRALIA%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/piemontese-slow-food-italy-d.steakhouse-bratislava.jpg” use_accordion_icon=”off” image_accordion_title=”Piemontese Slow Food” image_accordion_desc=”
\nORIGIN: Italy<\/b>
\nBREED: Piemontese (white)<\/b>
\nAGE: 24 months<\/b>
\nFEED: 100% grass<\/b><\/p>\n

Meat that contains less fat and cholesterol than chicken. Silky texture and a grassy flavor. 0% marbling. ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.24.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22PIEMONTESE%92A SLOW FOOD%92A %92A ITALY%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/simmental-slovakia-d.steakhouse-bratislava.jpg” image_accordion_title=”Simmental” image_accordion_desc=”
\nORIGIN: Small local farmers<\/b>
\nAGE: 30 months<\/b>
\nFEED: grass and grains<\/b>
\nBREED: Slovak Spotted \u2013 Simmental, domestic crossbreed<\/b><\/p>\n

The best domestic meat in organic quality, whose flavor and tenderness are enhanced by dry-aging.” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.24.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22SIMMENTAL%92A %92A SLOVAKIA%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/usda-prime-black-angus-usa-d.steakhouse-bratislava.jpg” image_accordion_title=”USDA PRIME BLACK ANGUS” image_accordion_desc=”
\nORIGIN: USA<\/b>
\nBREED: 100% Black Angus<\/b>
\nAGE: 22 – 24 months<\/b>
\nFEED: corn for a minimum of 150 days<\/b><\/p>\n

Tender and juicy meat with a buttery flavor due to marbling (15%) and dry-aging. Only 2% of all meat produced in the USA achieves USDA prime classification (highest). ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.25.1″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22USDA PRIME%92A BLACK ANGUS%92A %92A USA%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][\/dsm_image_accordion][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.3″ _module_preset=”default” custom_margin=”-2.5vw||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row admin_label=”Bottom separator” _builder_version=”4.24.3″ _module_preset=”default” z_index=”400″ width=”100%” max_width=”100%” custom_margin=”0px||0px||false|false” custom_padding=”0px||80px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ disabled_on=”on|on|off” _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/03\/separator.png” title_text=”separator” force_fullwidth=”on” disabled_on=”on|on|off” _builder_version=”4.24.3″ _module_preset=”default” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_5,2_5″ use_custom_gutter=”on” gutter_width=”2″ make_equal=”on” module_class=”custom_row” _builder_version=”4.17.3″ _module_preset=”default” z_index=”10″ width=”90%” width_tablet=”90%” width_phone=”90%” width_last_edited=”on|desktop” max_width=”1300px” max_width_tablet=”90%” max_width_phone=”90%” max_width_last_edited=”on|tablet” display_conditions=”W10=” global_colors_info=”{}”][et_pb_column type=”3_5″ module_class=”second-on-mobile” _builder_version=”4.17.3″ _module_preset=”default” background_enable_image=”off” background_size=”contain” animation_style=”slide” animation_direction=”left” animation_delay=”400ms” global_colors_info=”{}”][dsm_perspective_image src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/03\/cuts-steaks.svg” title_text=”cuts-steaks” perspective=”1168px” dsm_rotate_y=”10deg” dsm_rotate_x=”-1deg” _builder_version=”4.17.3″ _module_preset=”default” max_width=”80%” max_width_tablet=”80%” max_width_phone=”90%” max_width_last_edited=”on|phone” custom_margin_tablet=”50px||||false|false” custom_margin_phone=”70px||||false|false” custom_margin_last_edited=”on|tablet” scroll_scaling_enable=”on” scroll_scaling=”0|15|15|100|70|100|100″ scroll_blur_enable=”on” scroll_blur=”0|12|26|100|10|0|0″ global_colors_info=”{}”][\/dsm_perspective_image][\/et_pb_column][et_pb_column type=”2_5″ module_class=”first-on-mobile” _builder_version=”4.17.3″ _module_preset=”default” custom_padding=”||||false|false” animation_style=”slide” animation_direction=”right” animation_delay=”500ms” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” text_font=”Spectral SC|700|||||||” text_text_color=”#c0aa83″ text_font_size=”24px” text_line_height=”1em” custom_margin=”30px||||false|false” text_font_size_tablet=”” text_font_size_phone=”20px” text_font_size_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

CUTS.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” text_font=”Spectral SC|700|||||||” text_text_color=”#242424″ text_font_size=”60px” text_line_height=”1em” custom_margin=”-19px||||false|false” custom_margin_tablet=”-29px||||false|false” custom_margin_phone=”-29px||||false|false” custom_margin_last_edited=”on|phone” text_font_size_tablet=”” text_font_size_phone=”30px” text_font_size_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

TYPES OF MEAT.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” text_font=”Spectral|300|||||||” text_text_color=”#242424″ text_font_size=”24px” text_line_height=”1.5em” custom_margin=”40px||||false|false” custom_margin_tablet=”” custom_margin_phone=”30px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”|29px|||false|false” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” text_font_size_tablet=”” text_font_size_phone=”18px” text_font_size_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Quality of steak is also affected by the CUT, e.g. which part of the cow\/which muscle it comes from. Tender meat used for our steaks usually comes from the parts that do not work much and do not have strong tissue. <\/span><\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/www.dsteakhouse.sk\/en\/food-menu\/” button_text=”View Food Menu” button_alignment=”center” _builder_version=”4.25.0″ _module_preset=”default” custom_button=”on” button_text_size=”16px” button_text_color=”#ffffff” button_bg_color=”#c0aa83″ button_border_width=”2px” button_border_color=”#c0aa83″ button_border_radius=”0px” button_font=”Spectral SC|800||on|||||” button_use_icon=”off” custom_margin=”35px||||false|false” custom_padding=”13px|35px|13px|35px|true|true” global_colors_info=”{}” button_text_color__hover_enabled=”on|hover” button_text_color__hover=”#ffffff” button_bg_color__hover_enabled=”on|hover” button_bg_color__hover=”#242424″ button_bg_enable_color__hover=”on” button_border_color__hover_enabled=”on|desktop” button_border_color__hover=”#242424″ button_letter_spacing__hover_enabled=”on|desktop” button_letter_spacing__hover=”0px”][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”on|on|off” admin_label=”Top separator” _builder_version=”4.24.3″ _module_preset=”default” z_index=”500″ width=”100%” max_width=”100%” custom_margin=”0px||0px||false|false” custom_padding=”80px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ disabled_on=”on|on|off” _builder_version=”4.24.3″ _module_preset=”default” custom_padding=”0px|0px|0px|0px|false|false” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/03\/separator-down.png” title_text=”separator-down” force_fullwidth=”on” _builder_version=”4.24.3″ _module_preset=”default” z_index=”500″ custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Maso SK” _builder_version=”4.25.0″ _module_preset=”default” background_color=”#1F1917″ z_index=”149″ width=”100%” max_width=”100%” display_conditions=”W3siaWQiOiI0MGIwODg0Yi03MDIyLTQ2N2YtODBjOS0wY2VmZDlkOGU1NzIiLCJjb25kaXRpb24iOiJjb29raWUiLCJjb25kaXRpb25TZXR0aW5ncyI6eyJkaXNwbGF5UnVsZSI6ImNvb2tpZVZhbHVlRXF1YWxzIiwiY29va2llTmFtZSI6IndwLXdwbWxfY3VycmVudF9sYW5ndWFnZSIsImNvb2tpZVZhbHVlIjoic2siLCJhZG1pbkxhYmVsIjoiSmF6eWsgU0siLCJlbmFibGVDb25kaXRpb24iOiJvbiJ9LCJvcGVyYXRvciI6Ik9SIn1d” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.24.3″ _module_preset=”default” z_index=”-500″ width=”100%” width_last_edited=”off|desktop” max_width=”100%” max_width_tablet=”90%” max_width_phone=”90%” max_width_last_edited=”off|desktop” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” z_index_tablet=”100″ z_index_phone=”100″ z_index_last_edited=”on|phone” custom_css_main_element=”display:flex;||flex-direction: row;||align-items:center;||height: 100%;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|desktop” custom_css_main_element_tablet=”display:flex;||flex-direction: column;||align-items:center;||height: 100%;” custom_css_main_element_phone=”display:flex;||flex-direction: column;||align-items:center;||height: 100%;”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” positioning=”none” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][dsm_image_accordion ia_height=”80vh” ia_direction_tablet=”vertical” ia_direction_phone=”vertical” ia_direction_last_edited=”on|tablet” ia_height_tablet=”140vh” ia_height_phone=”180vh” ia_height_last_edited=”on|tablet” admin_label=”Supreme Image Accordion” module_class=”acc-class” _builder_version=”4.25.0″ _module_preset=”default” z_index=”-500″ custom_margin=”-2.5vw||-2.5vw||false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”0px||0px||false|false” custom_margin_last_edited=”on|phone” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}”][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/borterhouse-steak.jpg” image_accordion_title=”PORTERHOUSE STEAK” image_accordion_desc=”
\nThe first 3 T-Bone steaks from the widest part of the back, containing approximately equal amounts of filet and sirloin. The steak must be at least 5 cm thick and usually weighs at least 1 kg. ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” content_width_tablet=”80%” content_width_phone=”80%” content_width_last_edited=”on|tablet” _builder_version=”4.17.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” background_enable_color=”off” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22PORTERHOUSE%92A STEAK%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/t-bone-steak-and-sirloin-bone-in.jpg” image_accordion_title=”T-BONE STEAK & SIRLOIN BONE-IN” image_accordion_desc=”
\nT-BONE STEAK:<\/b>
\n<\/p>\n

Offers 2 steaks in one – smaller fillet of tenderloin and sirloin separated with T-shaped bone.<\/p>\n

SIRLOIN BONE-IN:<\/b>
\n<\/p>\n

A steak on the bone from the shortloin part. Contains less fat than, for example, a rib eye steak, but is still sufficiently marbled and juicy. <\/p>\n

” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.25.0″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22T-BONE STEAK &%92A SIRLOIN BONE-IN%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap; |||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/fillet-and-chateaubriand.jpg” use_accordion_icon=”off” image_accordion_title=”FILLET & CHATEAUBRIAND” image_accordion_desc=”
\nFILLET STEAK:<\/b>
\nsteak from tenderloin, the leanest and most tender steak from the laziest muscle on the cow.<\/p>\n

CHATEAUBRIAND:<\/b>
\nA steak from the wide end of the tenderloin, which has a crescent shape and typically weighs around 500g.” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.17.3″ _module_preset=”default” title_font_size=”2em” desc_font_size=”1.3em” custom_css_after=”content: %22FILLET%92A %92A & CHATEAUBRIAND%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/ny-strip-steak.jpg” image_accordion_title=”NY STRIP STEAK” image_accordion_desc=”
\nNY STRIP STEAK:<\/b>
\n(known also as sirloin steak)<\/p>\n

A steak from the meat located along the spine above the tenderloin. Medium marbling, a balanced ratio of flavor and tenderness. ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.17.3″ _module_preset=”default” title_font_size=”2em” desc_font_size=”1.3em” custom_css_after=”content: %22NY STRIP%92A %92A STEAK%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/rib-eye-steak-and-rib-eye-bone-in.jpg” image_accordion_title=”RIB-EYE STEAK & RIB-EYE BONE-IN” image_accordion_desc=”
\nRIB-EYE STEAK:<\/b>
\nA juicy steak due to its higher fat content from the rib section of the spine. It’s slightly tougher than fillet, but much tastier. A favorite among steak lovers. Available boneless or with the bone. ” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.17.3″ _module_preset=”default” title_font_size=”2em” desc_font_size=”1.3em” custom_css_after=”content: %22RIB-EYE STEAK%92A RIB-EYE BONE-IN%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][\/dsm_image_accordion][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Maso EN” _builder_version=”4.25.0″ _module_preset=”default” background_color=”#1F1917″ z_index=”149″ width=”100%” max_width=”100%” display_conditions=”W3siaWQiOiI0MGIwODg0Yi03MDIyLTQ2N2YtODBjOS0wY2VmZDlkOGU1NzIiLCJjb25kaXRpb24iOiJjb29raWUiLCJjb25kaXRpb25TZXR0aW5ncyI6eyJkaXNwbGF5UnVsZSI6ImNvb2tpZVZhbHVlRXF1YWxzIiwiY29va2llTmFtZSI6IndwLXdwbWxfY3VycmVudF9sYW5ndWFnZSIsImNvb2tpZVZhbHVlIjoiZW4iLCJhZG1pbkxhYmVsIjoiSmF6eWsgRU4iLCJlbmFibGVDb25kaXRpb24iOiJvbiJ9LCJvcGVyYXRvciI6Ik9SIn1d” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.24.3″ _module_preset=”default” z_index=”-500″ width=”100%” width_last_edited=”off|desktop” max_width=”100%” max_width_tablet=”90%” max_width_phone=”90%” max_width_last_edited=”off|desktop” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” z_index_tablet=”100″ z_index_phone=”100″ z_index_last_edited=”on|phone” custom_css_main_element=”display:flex;||flex-direction: row;||align-items:center;||height: 100%;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|desktop” custom_css_main_element_tablet=”display:flex;||flex-direction: column;||align-items:center;||height: 100%;” custom_css_main_element_phone=”display:flex;||flex-direction: column;||align-items:center;||height: 100%;”][et_pb_column type=”4_4″ _builder_version=”4.16″ _module_preset=”default” positioning=”none” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][dsm_image_accordion ia_height=”80vh” ia_direction_tablet=”vertical” ia_direction_phone=”vertical” ia_direction_last_edited=”on|tablet” ia_height_tablet=”140vh” ia_height_phone=”180vh” ia_height_last_edited=”on|tablet” admin_label=”Supreme Image Accordion” module_class=”acc-class” _builder_version=”4.25.0″ _module_preset=”default” z_index=”-500″ custom_margin=”-2.5vw||-2.5vw||false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”0px||0px||false|false” custom_margin_last_edited=”on|phone” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}”][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/borterhouse-steak.jpg” image_accordion_title=”PORTERHOUSE STEAK” image_accordion_desc=”
\nThe first 3 T-Bone steaks from the widest part of the back, containing approximately equal amounts of filet and sirloin. The steak must be at least 5 cm thick and usually weighs at least 1 kg.” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” content_width_tablet=”80%” content_width_phone=”80%” content_width_last_edited=”on|tablet” _builder_version=”4.24.3″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” background_enable_color=”off” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22PORTERHOUSE%92A STEAK%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/t-bone-steak-and-sirloin-bone-in.jpg” image_accordion_title=”T-BONE STEAK & SIRLOIN BONE-IN” image_accordion_desc=”
\nT-BONE STEAK:<\/b>
\n<\/p>\n

Offers two steaks in one, with a smaller filet\/tenderloin and a larger sirloin separated by a T-shaped bone.<\/p>\n

SIRLOIN BONE-IN:<\/b>
\n<\/p>\n

A steak on the bone from the shortloin part. Contains less fat than, for example, a rib eye steak, but is still sufficiently marbled and juicy. <\/p>\n

” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.25.0″ _module_preset=”default” title_level=”h3″ title_font_size=”2em” desc_font_size=”1.3em” title_font_size_tablet=”1.6em” title_font_size_phone=”1.6em” title_font_size_last_edited=”on|tablet” desc_font_size_tablet=”1em” desc_font_size_phone=”1em” desc_font_size_last_edited=”on|tablet” custom_css_after=”content: %22T-BONE STEAK%92A and SIRLOIN BONE-IN%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap; |||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/fillet-and-chateaubriand.jpg” use_accordion_icon=”off” image_accordion_title=”FILLET & CHATEAUBRIAND” image_accordion_desc=”
\nFILLET STEAK FROM TENDERLOIN:<\/b>
\nThe leanest and most tender meat, as it comes from the laziest muscle on the animal’s back.<\/p>\n

CHATEAUBRIAND:<\/b>
\nA steak from the wide end of the tenderloin, which has a crescent shape and typically weighs around 500g.” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.25.0″ _module_preset=”default” title_font_size=”2em” desc_font_size=”1.3em” custom_css_after=”content: %22FILLET%92A %92A and CHATEAUBRIAND%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/ny-strip-steak.jpg” image_accordion_title=”NY STRIP STEAK” image_accordion_desc=”
\nNY STRIP STEAK:<\/b>
\n(also called sirloin steak)<\/p>\n

A steak from the meat located along the spine above the tenderloin. Medium marbling, a balanced ratio of flavor and tenderness.” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.24.3″ _module_preset=”default” title_font_size=”2em” desc_font_size=”1.3em” custom_css_after=”content: %22NY STRIP%92A %92A STEAK%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][dsm_image_accordion_child image_accordion_src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/05\/rib-eye-steak-and-rib-eye-bone-in.jpg” image_accordion_title=”RIB-EYE STEAK & RIB-EYE BONE-IN” image_accordion_desc=”
\nRIB-EYE STEAK:<\/b>
\nA juicy steak due to its higher fat content from the rib section of the spine. It’s slightly tougher than fillet, but much tastier. A favorite among steak lovers. Available boneless or with the bone.” content_width=”60%” overlay_color=”rgba(0,0,0,0.4)” _builder_version=”4.25.0″ _module_preset=”default” title_font_size=”2em” desc_font_size=”1.3em” custom_css_after=”content: %22RIB-EYE STEAK%92A RIB-EYE BONE-IN%22;|| color: white;|| text-transform: uppercase;|| font-weight: 700;|| font-size: 16px;|| position: absolute;|| width: 100%;|| height: 100%;|| white-space: pre-wrap;|||| display: grid;|| align-items: center;|| transition: 400ms;||\t\tz-index:100;” global_colors_info=”{}”][\/dsm_image_accordion_child][\/dsm_image_accordion][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Sekcia” module_id=”dry-aging” _builder_version=”4.24.3″ _module_preset=”default” custom_margin=”-2.5vw||0px||false|false” custom_padding=”0px||80px||false|false” global_colors_info=”{}”][et_pb_row admin_label=”Bottom separator” _builder_version=”4.24.3″ _module_preset=”default” z_index=”400″ width=”100%” max_width=”100%” custom_margin=”0px||0px||false|false” custom_padding=”0px||80px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ disabled_on=”on|on|off” _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.dsteakhouse.sk\/wp-content\/uploads\/2022\/03\/separator.png” title_text=”separator” force_fullwidth=”on” disabled_on=”on|on|off” _builder_version=”4.24.3″ _module_preset=”default” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.24.3″ _module_preset=”default” width=”90%” max_width=”1300px” custom_margin=”0px||0px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” custom_padding=”0px||30px||false|false” global_colors_info=”{}”][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” text_font=”Spectral SC|700|||||||” text_text_color=”#c0aa83″ text_font_size=”24px” text_line_height=”1em” custom_margin=”30px||||false|false” text_font_size_tablet=”” text_font_size_phone=”20px” text_font_size_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

MEAT MATURATION<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” text_font=”Spectral SC|700|||||||” text_text_color=”#242424″ text_font_size=”60px” text_line_height=”1em” custom_margin=”-19px||||false|false” custom_margin_tablet=”-29px||||false|false” custom_margin_phone=”-29px||||false|false” custom_margin_last_edited=”on|phone” text_font_size_tablet=”” text_font_size_phone=”30px” text_font_size_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

DRY-AGING<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” text_font=”Spectral|300|||||||” text_text_color=”#242424″ text_font_size=”24px” text_line_height=”1.5em” custom_margin=”40px||||false|false” custom_margin_tablet=”” custom_margin_phone=”30px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”|29px|||false|false” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” text_font_size_tablet=”” text_font_size_phone=”18px” text_font_size_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

D.STEAKHOUSE has its own dry-aging refrigerator, in which we leave the meat to age for 7 weeks.<\/p>\n

\n

\n

During the process, meat bacteria produce enzymes that decompose some of the fibers and the meat is then more tender and flavorsome. Meat’s own enzymes turn a part of protein fibers to tasty amino acids and glycogen to glucose which makes the meat tastier. A part of elastin and collagen fibers is disturbed, so the meat is then finer. As about 10% water is lost, the meat tastes more concentrated. <\/p>\n<\/div>\n

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= Dry-aging is a process of =<\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” header_font=”Spectral SC||||||||” header_text_align=”center” header_text_color=”#ffffff” header_font_size=”80px” header_letter_spacing=”4px” custom_margin=”-33px||||false|false” header_font_size_tablet=”60px” header_font_size_phone=”34px” header_font_size_last_edited=”on|tablet” header_letter_spacing_tablet=”2px” header_letter_spacing_phone=”2px” header_letter_spacing_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

TASTE IMPROVEMENT<\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” text_font=”Spectral|300|||||||” text_text_color=”#FFFFFF” text_font_size=”24px” text_line_height=”1.5em” text_orientation=”center” width=”60%” width_tablet=”80%” width_phone=”90%” width_last_edited=”on|phone” module_alignment=”center” custom_margin=”40px||||false|false” custom_margin_tablet=”” custom_margin_phone=”30px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”|29px|||false|false” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” text_font_size_tablet=”20px” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Dry-aging is suitable for meat on the bone with higher fat content. We use Slovak rib for juicy rib-eye steaks and part of shortloin for T-bone steaks, NY strip steaks and Porterhouse steaks and also our D-Steak\u00ae – bone fillet.<\/span> <\/p>\n

Of the 10 kg piece of meat, only 8 kg of matured meat will remain in 7 weeks, where after trimming the matured part we will get a unique 3 kg piece directly usable for grilling. The yield of such maturation is 30%. With dry-aging we achieve a highly concentrated taste and a unique refinement of the meat structure. <\/span><\/span><\/p>\n

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text_font_size=”24px” text_line_height=”1em” custom_margin=”30px||||false|false” text_font_size_tablet=”” text_font_size_phone=”20px” text_font_size_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

THE BEST OF THE BEST<\/p>\n

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JOSPER\u00ae GRIL<\/p>\n

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Our steaks are grilled on argentine bio coal with temperature of 375 \u00b0C up to 400 \u00b0C, to keep the taste juiceness inside. The coal makes the steaks taste delicately smoky. The charcoal lends the steak a subtle smoky aroma.<\/span><\/p>\n

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Book<\/h1>\n

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table in d.steakhouse<\/p>\n

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