Tenderloin Dry Aged Beef 20 days Spain 1kg

🥩 Tenderloin Dry Aged Beef 20 Days Spain – 1kg

🇪🇸 The 20-Day Dry-Aged Tenderloin from Spain is a premium fillet cut , dedicated to lovers of fine, mature meat with a rich aroma and flavor.
It comes from calves raised in Spain and has undergone 20 days of dry aging , a process that intensifies the flavor and highlights the natural softness of the Tenderloin.
Its texture is silky , the aroma intense and full of depth , while each bite reveals the genuine fine dining experience .

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📖 What is Dry Aged Tenderloin?
Dry Aging is a natural process of preserving meat in a controlled temperature and humidity environment.
During this time, the fillet loses moisture, condenses its natural sugars and enzymes , acquiring a deeper, caramelized flavor and exceptional tenderness .
Tenderloin cut is the softest part of the animal — combined with aging, it takes off in flavor and aroma.

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💎 Why choose it?

• From high quality Spanish farms

• Maturation: Dry Aged 20 days

• Cut: Tenderloin – the most tender part of the animal

• Texture: Extremely tender, silky, with fine fat

• Taste: Rich, full, with notes of nuts & butter

• Ideal for: Grill, pan, sous vide or oven

• Certifications: ISO 22000 | HACCP Certified

• Distribution: Siakos.gr – Dry Aged Collection

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🔥 Cooking Instructions

• Grill / BBQ: 2–3 minutes per side (medium rare)

• Frying pan / Cast iron: Heat vigorously with a little butter, thyme & garlic

• Sous Vide: 54°C for 45 minutes, then browning for 20''

• Oven: 180°C for 15 minutes with olive oil & rosemary

💡 Chef's tip:
Dry aged fillet is more “concentrated” in flavor — don't overcook it .
Combine it with flake salt and a little truffle butter for the ultimate gourmet experience.

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🍷 Combinations & Serving

• Wine: Tempranillo, Cabernet Sauvignon or Rioja

• Side dishes: Celery puree, roasted vegetables, sautéed mushrooms

• Sauces: Red wine jus, peppercorn sauce or beurre noisette

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🌿 Origin
It comes from Spanish cattle , raised on controlled farms, with strict quality procedures.
The 20-day dry aging takes place in a chamber with controlled temperature and humidity , in order to achieve the perfect result in aroma, flavor and texture.

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💪 Nutritional value (100g)

• Calories: 245 kcal

• Protein: 27 g

• Fat: 16 g

• Carbohydrates: 0 g

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📜 Certifications & Guarantees

• 🇪🇸 Spanish Breed

• 💎 Tenderloin Dry Aged 20 Days

• 🏆 ISO 22000 | HACCP Certified

• 🌿 Hormone & Preservative Free

• 🚚 Delivery throughout Greece

• 📦 Vacuum packaging to maintain quality

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❓ Frequently Asked Questions

What is the difference between dry-curing and fresh-cut?
Dry aging gives a more intense, “nutty” flavor and a softer texture compared to fresh meat.

How many days of ripening are ideal?
20 days is the ideal point for balance between flavor and softness.

How should it be stored?
In the refrigerator (0–4°C) for up to 3 days or in the freezer for up to 12 months (-18°C).

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🏷️ Badges
🥩 Tenderloin | 🇪🇸 Dry Aged 20 Days | 💎 Premium Fillet | 🔥 Grill / Pan / Sous Vide | 🏆 Certified Quality | 🚚 Nationwide Delivery

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✨ Siakos.gr – 20-Day Dry-Aged Beef Tenderloin from Spain (1kg)
A fine, mature fillet with rich flavor and wonderful texture — for those who appreciate truly fine meat.

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Tenderloin Dry Aged Beef 20 Days from Spain – premium dry aged fillet with rich flavor & velvety texture. Ideal for grilling or frying, from Siakos.gr.

Tenderloin, Dry Aged, Spain, Beef, Premium, Fillet, HACCP, ISO 22000, Siakos.gr