With the title, “Ox meat: tempering, fine-tuning and cooking”, Carles Tejedor and Miquel Ristol, representing OILMOTION, gave an exceptional presentation, with the collaboration of the restaurant LOMO ALTO and the company CÁRNICAS LIO.

Ox meat was the protagonist: its origins, the different breeds, how the animal is reared and how the methods of maturation and conservation have evolved, creating what is now a select product. With passion and radicalism, with extreme maturing processes and quartering of the whole animal, with CÁRNICAS LIO as a reference in the sector, a first-class product is created. The tempering of ox meat has to be gradual, and is followed by slow cooking, at temperatures not above 38 degrees. A fillet-cutting demonstration took place, using a spectacular saw.

The explanation by the experts was accompanied by showcooking, to test the palate of the audience, with tastes of: tartar roll, cold meat salad, and the fillet. The sense of smell was also employed, via the sample gift, courtesy of the restaurant LOMO ALTO, which contained a piece of ox-fat matured for 720 days, contrasting with the tasting of an exquisite cecina which accompanied it.

The presentation concluded with a short video which showed how the meat is ‘woken’ after 13 months resting.