Dry Aged Beef
Just like in our grandfather's day, dry aging is the oldest method of maturing meat.
Dry aging dry aged beef not only produces unmistakable flavours of nut and butter, it also improves the consistency.
The meat becomes tender during the ageing process, meaning the fibres become softer and the steak more tender overall.
Dry ageing also produces the colouring agent myoglobin, which gives the meat an appealing dark red colour.
The weight loss of up to 30% is caused by the loss of moisture and the separation of the outer crust.
This gives dry-aged beef its exceptionally good meat flavour.
Barbecue Grill
Barbecuing with wood is many thousands of years old.
Even during our childhood, grilling with wood was very fascinating, it leaves an inimitable flavour.
We at Restaurant & Steakhouse Panorama work with fire, our grill is completely fuelled by wood. Fire reveals all the flavours and aromas of the meat that have been forged inside for so long.
Focus on our races
Just like in our grandfather's day, dry aging is the oldest method of maturing meat.
Dry aging dry aged beef not only produces unmistakable flavours of nut and butter, it also improves the consistency.
The meat becomes tender during the ageing process, meaning the fibres become softer and the steak more tender overall.
Dry ageing also produces the colouring agent myoglobin, which gives the meat an appealing dark red colour.
The weight loss of up to 30% is caused by the loss of moisture and the separation of the outer crust.
This gives dry-aged beef its exceptionally good meat flavour.
Restaurant & Steakhouse Panorama
Vinschgauerstraße - Via Val Venosta 25
39020 Rabland - Partschins / Rablà - Parcines
Südtirol - Italien / Alto Adige - Italia
T +39 0473 967140
Restaurant / Ristorante:
11.30 - 14.00 + 18.00 - 21.30
Business Lunch: 11.30 - 14.00
Ruhetag/Giorno di riposo/
Rest day:
Donnerstag / Giovedì / Thursday
