By roaming the Cantal Auvergne region the Salers cow has taken in all of the flavour of its surroundings. When it was just a little calf it was suckled by its mother on the flanks of ""les monts du Cantal"". A life characterised by roaming freely in a harsh inhospitable environment translates in meat full of character and flavour.

preparation of dry-aged meat

Perfect stress-free cooking (for thicker cuts)

The concept

👉 preheat + quick high-heat sear

💡 Works on BBQ, pan, or grill
💡 Ideal for cuts thicker than 1.5 cm

Step 1 — Preheating

• Bring meat to ± 50°C internal temperature
• Use low oven (at 50°c) or warm water bath (not hotter dan 50°c)
• How long should you preheat?
  As long as your aperitif lasts — better too long than too short.

Step 2 — Direct high heat

• Heat BBQ/pan/grill until very hot
• Pat dry and lightly oil
• Sear directly

⏱️ Cooking times & internal temperatures

(per side, thickness ±2–4 cm)

• Bleu (very rare)
  • 30–45 sec
  • 50–52°C
• Rare
  • 45–60 sec
  • 52–55°C
• Medium
  • 1–2 min
  • 55–60°C

👉 With thermometer: remove meat 1–1,5°C before target temp

Step 3 — Rest

• Rest 3–5 minutes

Result

• Inside: juicy and precise
• Outside: perfectly seared

Key tips

• For cuts >1.5 cm
• Thin cuts → no preheating, just room temp
• Keep seasoning simple