Our meat is carefully chosen, based on eight years of experience and selecting wisely our suppliers. During these years, we have learnt much about meat and how to prepare it and serve it.
We privilege meat of great quality, from different origins, beginning in the European farms, passing from the United States and ending in New Zealand’s pastures. All of them are grown extensively with pasture being their main source of nutrition.
In the case of the matured meat, cereals such as barley and corn are introduced into the animal’s nutrition during their last 3 to 6 months of life. That way it makes possible to keep the intra-muscular fat that gives, not only, the flavour but that is also essential to the maturation process.
The process of maturation consists in transforming the muscle into in a series of biochemical reactions, under much supervised conditions. During this process, the enzymes act over the proteins resulting into a more tender meat, with less water, bigger concentration of flavours, making it ideal for the grill. The time of process changes according to the age of the animal.
At Volver we use two different periods of maturation, always taking into account that the meat of younger animals isn’t matured. The first maturation is done during the animal is alive: 21 to 25 days for dairy cows between the age of 6 and 8; 40 days for work bulls between the age of 13 and 15.
MONDAY TO FRIDAY: 12:30 PM to 3:30 PM
MONDAY TO THURSDAY.: 7:30 PM to 12:30 AM
FRIDAY AND SATURDAY: 8 PM to 01 AM
AT LUNCH: up to 2h45 PM
TO DINER MONDAY TO THURSDAY: up to 10h30 PM
TO DINER FRIDAY AND SATURDAY: up to 11h00 PM