NAY MEATS
Philosophy
True innovation lies in listening to the customer. That’s how our understanding of red meat was born, hand in hand with the customer.
Everything we do revolves around the diner. We listen, we evaluate, we research, we test, and we implement… and we listen again. Since our beginnings, we have never stopped searching for the best meats and innovating by seeking the best treatments that lead us to the highest quality.
There’s an entire ecosystem that works and lives for meat. Starting with the fields where we raise, feed, and pamper our animals to obtain the best possible raw material, which will be handled by expert hands so that it reaches the grill master in optimal condition.
That piece of meat embodies the effort of an entire human chain who live and breathe meat. That passion is contagious.
We select cattle for their meat quality and proper nutrition. Less than 10% of the meat on the market meets or exceeds our selection standards.
Fed on cereals and grass, at least during the last years of their lives.
Within the different breeds, we can find BLONDE, FRISON, CACHENA, CALDELA and their different crosses.
All this effort in the selection allows us to offer meats with a fat covering that guarantees their juiciness and a homogeneous infiltration that enhances their texture and flavor.
After selection, we carefully store and preserve the product until it reaches the optimal moment for handling. This process ensures we achieve the best possible texture and flavor.
The progressive aging of our meats, under controlled temperature and humidity conditions, is always subject to constant quality control.
Dry aged.
30 to 50 days of preservation in chambers specifically prepared for this purpose.
With temperature control between 1ºC and 3ºC.
A humidity of around 70%.
We combine artisanal handling with the latest preservation and packaging technologies, allowing us to offer a wide range of cuts and presentations.
Under strict safety and hygiene measures, our meats are handled exclusively by expert butchers using traditional methods, allowing us to cater to each customer’s taste, enabling them to choose the
size and cut of the piece.
These pieces are individually vacuum-sealed for refrigerated storage. We recommend consuming them within 10 days. Alternatively, you can extend their shelf life by freezing the product upon receipt, without affecting its quality or flavor.
Quality confidence
Our care for the raw materials, our selection of the best livestock ensures that our product reaches excellence.
Guarantee of origin
Our best guarantee is the origin, the selection, and our experience in handling the product. We care for our own animals and feed them the finest pastures and grains.
Commitment
Our location offers the best conditions for producing the best meat in the world.
Shipment
We use CHILLED delivery and serve orders in less than 48 hours.
This ensures that the meat our customers receive retains all its properties, freshness and flavor.
The quality of the product and the vacuum packaging allow you to keep it in the refrigerator for approximately 10 days.
It is recommended to take the meat out of the refrigerator and break the vacuum at least 4 hours before grilling it.
This way it oxygenates and warms up, and the heat reaches the center of the piece even if you want to enjoy it rare or bloody.
Quality confidence
Our care for the raw materials, our selection of the best livestock ensures that our product reaches excellence.
Guarantee of origin
Our best guarantee is the origin, the selection, and our experience in handling the product. We care for our own animals and feed them the finest pastures and grains.
Commitment
Our location offers the best conditions for producing the best meat in the world.
