AGED MEAT

At wood and coal steak house we started our own  Charcuterie which is the art of preparing and assembling cured meats and other meat products. But, many people use the term charcuterie to refer to an assortment of meats that are paired with different accompaniments, such as...

A t wood and coal steak house  we choose the best beef for our blend of burgers  with whole muscles of  Scottona beef  chuck and  brisket which grade in the top qaulity meats in malta .we do this blend of Scottona muscle to dry aged ...

[video width="900" height="1100" mp4="https://woodandcoal.com.mt/wp-content/uploads/2020/05/AGING-PROCESS.mp4"][/video] Why dry-aged beef tastes better All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most...

If you’ve had the good fortune of tasting dry-aged beef, then you know that it has a remarkable depth of flavor.  ONLY serious steakhouse KNOW THIS , dry-aged beef can be hard to come by without involving HIGH-END AGING CABINET. But the good news is that AT...

aDry-aged beef is one of those things that really get our customers excited at our steak house  whenever we give tours of our meat ager . They marvel of rib and drop loins carefully Selected and Carefully Aged Meats along the top of the cooler racks,...

𝐌𝐚𝐭𝐮𝐫𝐦𝐞𝐚𝐭® IS THE ONLY MEAT AGING CABINET IN THE WORLD OF AGING  YOUR MEAT IN A SAFE AND LEGAL PROCESS, patented and produced entirely in Italy. Through an integrated pH-meter system 𝐌𝐚𝐭𝐮𝐫𝐦𝐞𝐚𝐭® allows complete control of HACCP in line with all international regulations. special thanks...

Another crazy idea from our crazy chef. we are trying AGING  SCOTTONA TOMAHAWK   IN  CHOCOLATECHOCO

Our first 30 DAY AGED 𝗖𝗮𝗻𝗮𝗱𝗶𝗮𝗻 𝗔𝗻𝗴𝘂𝘀 𝗧𝗼𝗺𝗮𝗵𝗮𝘄𝗸 ready for you to taste. Prepare your taste buds for a new LEVEL OF exquisite taste! WHEN AGING MEAT ...