We select our meats to mature according to a charter specific to La Provençale. We take into account certain criteria such as type (dairy or mixed meat), breed, origin, sex, weight and degree of fat infiltration.

Once selected, the meat is refined in a cold room where temperature, humidity and light are controlled by computer system.

It takes at least six weeks to get quality dry aged meat. However, the know-how and rigour of our butchers allow us to refine each of our meat pieces for the duration of our own in order to exalt all its flavors. We offer you an exceptional and unique range of matured beef.