| 摘要 |
The method for treating bovine meat, in particular obtained from back cuts, provides to perform the dry aging of a piece of fresh bovine meat in a controlled environment, for a predetermined lapse of time, and a following mechanical tendering of the dry aged piece of meat. The dry aged and tendered piece of meat is cut with a knife in a plurality of portions of homogeneous dimensions, on which a preservative product is applied. The portions of meat are kept under vacuum for a predetermined lapse of time, for letting such preservative product act. |
