May
19
Maturation with the Cuomo Method and the Maturmeat® device: a question of class and parameters to be evaluated.
Meat quality improvement indexes through the “maturation” process with systems and innovative pH-controlled maturation methods, the “Cuomo Method”. Each piece butchered, regardless of the cut, is presented to the customer as a unique work of art. The comparison that lends itself easily to an overview in a meat shop is the juxtaposition of a single […]
