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# BBQ assortment ""DISCOVERY"" semi-dry-aged

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[4.8/5 (4 Comments)](https://gustor.eu/en/meat/bbq-assortment-discovery-semi-dry-aged#reviews)

The BBQ Colli Découverte from Gustor is a premium barbecue box featuring Pata Negra Corona from Spain, grass-fed Irish Black Angus Rib Eye, Spanish Rubia Gallega semi-dry-aged Rib Eye and Austrian Holstein fully dry-aged Côte à l'Os. Perfect for discovering several exceptional meats and aging styles in one barbecue experience.

- BBQ assortment ""DISCOVERY"" - 4pers - ca 1,6kg€131.40~~€146.00~~
- BBQ assortment ""DISCOVERY"" - 6pers - ca 2,4kg€197.10~~€219.00~~
- BBQ assortment ""DISCOVERY"" - 10pers - ca 4kg€328.50~~€365.00~~
- BBQ assortment ""DISCOVERY"" - 8pers - ca 3,2kg€262.80~~€292.00~~
- BBQ colli "DECOUVERTE" €/kg€82.12~~€91.25~~This option is out of stock

Gustor has selected an assortment of both dry-aged and not dry-aged cuts

\- Pata Negra Corona, the tender pork chops of the Iberico Pata Negra pig from Spain

\- The grassfed Irish Black Angus rib Eye

\- The Rubia Gallega Rib Eye partly dry aged

\- Fully dry-aged Holstein cote à l\`os

About 400gr p.p.

  
In the smallest package (4pers), the cote à l\`os Holstein Premium is replaced by a sirloin Holstein Premium. (Boneless)

Premium BBQ Discovery Box with dry-aged, semi dry-aged and grassfed meats including Pata Negra. Perfect for grilling and BBQ. Order online today.

 

#### Additional Product Information

allergens

No allergens!

ingredients

Beef

Pork

STORAGE: below 6°C, vacuum packaging guarantees optimal freshness for up to 8 days after delivery. In the freezer, the meat can be stored for up to six months.

### preparation

# Perfect stress-free cooking (for thicker cuts)

### The concept

👉 **preheat + quick high-heat sear**

💡 Works on **BBQ, pan, or grill**  
💡 Ideal for **cuts thicker than 1.5 cm**

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### Step 1 — Preheating

- Bring meat to ± **50°C internal temperature**
- Use low oven (at 50°c) or warm water bath

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### Step 2 — Direct high heat

- Heat BBQ/pan/grill until very hot
- Pat dry and lightly oil
- Sear directly

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### ⏱️Cooking times & internal temperatures

*(per side, thickness ±2–4 cm)*

- **Bleu (very rare)**
  - 30–45 sec
  - **50–52°C**
- **Rare**
  - 45–60 sec
  - **52–55°C**
- **Medium**
  - 1–2 min
  - **55–60°C**

👉 With thermometer: remove meat 1**–1,5°C before target temp**

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### Step 3 — Rest

- Rest 3–5 minutes

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### Result

- Inside: juicy and precise
- Outside: perfectly seared

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### Key tips

- For cuts **>1.5 cm**
- Thin cuts → no preheating, just room temp
- Keep seasoning simple

## Sitemap

See the full [sitemap](/sitemap.md) for all pages.