Meats

At Carbònic, meat is the cornerstone of our entire gastronomic offering. We select breeds of known origin —Friesian and Holstein from Central Europe, Galician Blonde, Uruguayan Angus and Japanese Wagyu A5+— and apply dry-ageing between 30 and 90 days before each service.

Dry-ageing transforms meat from within: natural enzymes break down muscle fibres, moisture evaporates and concentrates the flavours, and the result is a cut with mineral notes, deep umami and a texture impossible to replicate in fresh product. It is not marketing: it is chemistry and time. Ageing chambers require constant temperature, humidity and air circulation, and a highly demanding initial selection — not every cut is a candidate for dry-ageing.

Oak-charcoal grilling is our primary technique. We do not marinate, we do not over-season: fire and product are enough. The Basque grill we use allows precise control of heat and distance between the meat and the coals, which makes the difference between a good piece and an exceptional one.

In this blog section we share what we know about the world of meat: how to choose the right breed for each cut, what separates wet-ageing from dry-ageing, where our suppliers come from and how to pair each piece with the right wine from our cellar.