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# Simmental dry-aged

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[5.0/5 (7 Comments)](https://gustor.eu/en/meat/simmental-dry-aged-3#reviews)

Gustor Simmental Dry-Aged beef comes from Alpine Simmental cattle known for their fine marbling and exceptional eating quality. Traditional dry-aging creates a tender texture, concentrated beef flavor and subtle nutty dry-aged notes, making it a favorite among steak and barbecue enthusiasts.

- Cote à l’os 1kg€63.00~~€70.00~~
- Sirloin 300gr€21.33~~€23.70~~
- Sirloin 400gr€28.44~~€31.60~~
- Sirloin 500gr€35.55~~€39.50~~
- Sirloin 750gr€53.32~~€59.25~~

The Auburn Simmental cow belongs in the Alps; Only in this terroir, with it\`s many types of grass and Alp-spices can the exceptional qualities of this breed truly come into effect. Exquisite natural meat with a delicate structure and marbling and a soft characteristic flavour.

 

Premium Simmental dry-aged beef from the Alps with fine texture, rich marbling and delicate flavor. Perfect for BBQ or pan cooking. Order online today.

 

### preparation

### Preparation of dry-aged meat

# 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.