{"id":3117,"date":"2026-07-06T22:12:18","date_gmt":"2026-07-06T20:12:18","guid":{"rendered":"https:\/\/gourmetcoreco.com\/?p=3117"},"modified":"2026-07-22T22:59:56","modified_gmt":"2026-07-22T20:59:56","slug":"bonnes-pratiques-de-maturation-de-la-viande-dans-les-restaurants-qualite-securite-et-rentabilite","status":"publish","type":"post","link":"https:\/\/gourmetcoreco.com\/fr\/bonnes-pratiques-de-maturation-de-la-viande-dans-les-restaurants-qualite-securite-et-rentabilite\/","title":{"rendered":"Maturation de la viande au restaurant : bonnes pratiques en mati\u00e8re de contr\u00f4le, d'hygi\u00e8ne et de suivi"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Les <strong>maturation de la viande au restaurant<\/strong> Cela exige une certaine m\u00e9thode. Il ne suffit pas d'ajouter de la viande \u00ab Dry Aged \u00bb \u00e0 la carte ou d'installer une armoire bien en vue dans la salle. Pour travailler ce produit de mani\u00e8re professionnelle, le restaurant doit mettre en place un protocole rigoureux en mati\u00e8re de contr\u00f4le, d'hygi\u00e8ne, de manipulation et de suivi.<\/p>\n\n\n\n<h2 id=\"h-respuesta-rapida\" class=\"wp-block-heading\">R\u00e9ponse rapide<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Les bonnes pratiques en mati\u00e8re de maturation de la viande permettent au restaurant de fonctionner de mani\u00e8re plus ma\u00eetris\u00e9e et moins improvis\u00e9e. L'objectif n'est pas de compliquer le fonctionnement, mais de d\u00e9finir ce qui doit \u00eatre v\u00e9rifi\u00e9, qui s'en charge et comment assurer la coh\u00e9rence entre la cuisine, la salle, le nettoyage et le suivi du produit.<\/p>\n\n\n\n<h2 id=\"h-en-pocas-palabras\" class=\"wp-block-heading\">En quelques mots<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>La maturation doit \u00eatre int\u00e9gr\u00e9e dans le fonctionnement quotidien du restaurant.<\/li>\n\n\n\n<li>Un suivi quotidien permet d'\u00e9viter les d\u00e9cisions prises \u00e0 la va-vite.<\/li>\n\n\n\n<li>Le nettoyage fait partie int\u00e9grante du processus ; ce n'est pas une t\u00e2che secondaire.<\/li>\n\n\n\n<li>La cuisine et le salon doivent ob\u00e9ir \u00e0 un m\u00eame principe.<\/li>\n\n\n\n<li>Le distributeur et l'installateur peuvent aider \u00e0 organiser l'utilisation concr\u00e8te de l'\u00e9quipement.<\/li>\n<\/ul>\n\n\n\n<h2 id=\"h-a-quien-va-dirigido\" class=\"wp-block-heading\">\u00c0 qui s'adresse-t-il ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cet article s'adresse aux restaurants, aux steakhouses, aux h\u00f4tels, aux distributeurs, aux installateurs et aux responsables techniques qui travaillent d\u00e9j\u00e0 ou souhaitent travailler la viande matur\u00e9e dans un cadre professionnel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ce n'est pas un guide pour choisir une armoire. Pour cela, il est pr\u00e9f\u00e9rable de consulter l'article sur <a href=\"https:\/\/gourmetcoreco.com\/fr\/viande-sechee-vieillie-dans-un-restaurant-de-quelle-armoire-de-maturation-avez-vous-besoin-pour-la-proposer-avec-succes\/\">armoire de maturation pour restaurant<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ici, l'accent est mis sur autre chose : comment mieux g\u00e9rer au quotidien le processus de maturation.<\/p>\n\n\n\n<h2 id=\"h-la-maduracion-no-termina-al-instalar-el-equipo\" class=\"wp-block-heading\">La maturation ne s'ach\u00e8ve pas avec l'installation de l'\u00e9quipement<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">L'une des erreurs les plus courantes consiste \u00e0 penser que la mise en place est termin\u00e9e une fois que l'armoire est install\u00e9e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L'\u00e9quipement est important, mais le processus ne fonctionne pas tout seul. La maturation de la viande exige une routine professionnelle : v\u00e9rifier, enregistrer, nettoyer, manipuler correctement et assurer une coordination minimale entre les personnes impliqu\u00e9es.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">D'apr\u00e8s notre exp\u00e9rience, lorsqu'un restaurant met bien en place cette routine, tout devient plus clair :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>la cuisine sait de quel produit elle dispose ;<\/li>\n\n\n\n<li>Sala comprend ce qu'il peut expliquer au client ;<\/li>\n\n\n\n<li>le service de maintenance sait quels points v\u00e9rifier ;<\/li>\n\n\n\n<li>la direction peut mieux \u00e9valuer la rotation r\u00e9elle ;<\/li>\n\n\n\n<li>le distributeur ou l'installateur peut vous apporter une aide plus compl\u00e8te.<\/li>\n<\/ul>\n\n\n\n<h2 id=\"h-que-significa-trabajar-la-maduracion-con-buenas-practicas\" class=\"wp-block-heading\">Que signifie \u00ab travailler la maturation \u00bb en s'appuyant sur les bonnes pratiques ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Adopter de bonnes pratiques ne signifie pas alourdir inutilement les d\u00e9marches administratives. Cela signifie r\u00e9duire les incertitudes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Une bonne pratique d\u00e9signe tout crit\u00e8re permettant de maintenir le processus sous contr\u00f4le : comment les pi\u00e8ces sont dispos\u00e9es, \u00e0 quel moment elles sont v\u00e9rifi\u00e9es, qui se charge du nettoyage, comment signaler un incident ou quelles informations l'\u00e9quipe de salle doit conna\u00eetre.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans le cadre de la <strong>maturation de la viande au restaurant<\/strong>, ces crit\u00e8res rev\u00eatent une importance particuli\u00e8re car le produit pr\u00e9sente un int\u00e9r\u00eat gastronomique, \u00e9conomique et visuel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Comment Master Ageing Controller facilite le suivi quotidien<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Dans les armoires d'affinage CORECO Gourmet, le Master Ageing Controller permet de contr\u00f4ler les param\u00e8tres essentiels du processus et favorise un affinage plus r\u00e9gulier. Dans le quotidien d'un restaurant, cela ne remplace pas la v\u00e9rification du mat\u00e9riel ni la routine de nettoyage, mais apporte une base technique permettant de travailler avec moins d'improvisation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour le personnel de cuisine, de salle et les responsables techniques, l'essentiel est de comprendre que la technologie est utile lorsqu'elle s'inscrit dans une m\u00e9thode : identifier les \u00e9l\u00e9ments, contr\u00f4ler les ouvertures, v\u00e9rifier l'\u00e9tat du placard et signaler tout incident en temps utile.<\/p>\n\n\n\n<h2 id=\"h-puntos-que-conviene-revisar-en-el-uso-diario\" class=\"wp-block-heading\">Points \u00e0 v\u00e9rifier au quotidien<\/h2>\n\n\n\n<h3 id=\"h-1-estado-general-del-armario\" class=\"wp-block-heading\">1. \u00c9tat g\u00e9n\u00e9ral de l'armoire<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le restaurant doit proc\u00e9der \u00e0 un contr\u00f4le visuel de l'\u00e9tat g\u00e9n\u00e9ral du mat\u00e9riel et des produits. Il ne s'agit pas d'effectuer chaque jour une inspection technique complexe, mais de rep\u00e9rer les changements \u00e9vidents ou les situations qui m\u00e9ritent d'\u00eatre examin\u00e9es.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Points essentiels :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ordre int\u00e9rieur ;<\/li>\n\n\n\n<li>propret\u00e9 visible ;<\/li>\n\n\n\n<li>fermeture correcte des portes ;<\/li>\n\n\n\n<li>mise en place des pi\u00e8ces ;<\/li>\n\n\n\n<li>absence d'\u00e9l\u00e9ments \u00e9trangers au processus ;<\/li>\n\n\n\n<li>fonctionnement normal de l'\u00e9quipement ;<\/li>\n\n\n\n<li>tout changement qui attire l'attention.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Si quelque chose ne va pas, il est pr\u00e9f\u00e9rable de le noter et de consulter le responsable interne, l'installateur ou le service d'assistance technique via le canal appropri\u00e9.<\/p>\n\n\n\n<h3 id=\"h-2-colocacion-de-las-piezas\" class=\"wp-block-heading\">2. Mise en place des pi\u00e8ces<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le positionnement influe sur le suivi du produit et sur la circulation interne de l'air.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il convient d'\u00e9viter un chargement improvis\u00e9. Les pi\u00e8ces doivent \u00eatre dispos\u00e9es de mani\u00e8re ordonn\u00e9e, en laissant suffisamment d'espace et en respectant les crit\u00e8res d\u00e9finis par le restaurant et la documentation technique disponible.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toutes les pi\u00e8ces ne se travaillent pas de la m\u00eame mani\u00e8re. C'est pourquoi l'\u00e9quipe de cuisine doit savoir pr\u00e9cis\u00e9ment ce qui entre, \u00e0 quel moment et dans quel but gastronomique.<\/p>\n\n\n\n<h3 id=\"h-3-control-de-aperturas\" class=\"wp-block-heading\">3. Contr\u00f4le des ouvertures<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Au restaurant, le rythme du service peut amener \u00e0 ouvrir le placard plus souvent que n\u00e9cessaire. Cela peut nuire \u00e0 la stabilit\u00e9 de l'environnement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il ne s'agit pas d'emp\u00eacher l'utilisation normale de l'\u00e9quipement, mais de l'utiliser \u00e0 bon escient :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00e9viter les ouvertures inutiles ;<\/li>\n\n\n\n<li>organiser le chargement et l'enl\u00e8vement des produits ;<\/li>\n\n\n\n<li>ne pas utiliser l'armoire comme espace de rangement suppl\u00e9mentaire ;<\/li>\n\n\n\n<li>d\u00e9finir clairement son r\u00f4le au sein de l'organisation op\u00e9rationnelle.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Une armoire de maturation ne doit pas servir de meuble de rangement pour n'importe quel produit.<\/p>\n\n\n\n<h3 id=\"h-4-higiene-y-limpieza\" class=\"wp-block-heading\">4. Hygi\u00e8ne et propret\u00e9<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Les modalit\u00e9s de nettoyage doivent \u00eatre d\u00e9finies d\u00e8s le d\u00e9part.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans un environnement de maturation \u00e0 sec, l'hygi\u00e8ne ne peut pas d\u00e9pendre du \u201c moment o\u00f9 l'on a le temps \u201d. Elle doit faire partie int\u00e9grante de la routine du restaurant et s'adapter \u00e0 l'utilisation r\u00e9elle du mat\u00e9riel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Il convient de d\u00e9finir :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>qui fait le m\u00e9nage ;<\/li>\n\n\n\n<li>quand on fait le m\u00e9nage ;<\/li>\n\n\n\n<li>quelles pi\u00e8ces sont contr\u00f4l\u00e9es ;<\/li>\n\n\n\n<li>quels produits ou m\u00e9thodes sont compatibles avec la documentation du fabricant ;<\/li>\n\n\n\n<li>quels incidents doivent \u00eatre signal\u00e9s ;<\/li>\n\n\n\n<li>quelles t\u00e2ches n\u00e9cessitent une assistance technique ou une r\u00e9vision par un professionnel.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pour en savoir plus \u00e0 ce sujet, tu peux consulter le guide sur <a href=\"https:\/\/gourmetcoreco.com\/fr\/comment-nettoyer-une-armoire-vieillie-a-sec\/\">nettoyage d'une armoire de maturation \u00e0 sec<\/a>.<\/p>\n\n\n\n<h3 id=\"h-5-seguimiento-del-producto\" class=\"wp-block-heading\">5. Suivi du produit<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Chaque restaurant doit disposer d'un moyen clair de savoir quelle pi\u00e8ce est en cours de pr\u00e9paration, depuis quand et \u00e0 quelle fin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cela peut se faire \u00e0 l'aide d'un syst\u00e8me simple, mais il faut qu'il existe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les informations minimales qu'il convient de v\u00e9rifier :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>date d'entr\u00e9e ;<\/li>\n\n\n\n<li>type de pi\u00e8ce ;<\/li>\n\n\n\n<li>fournisseur ou lot interne, le cas \u00e9ch\u00e9ant ;<\/li>\n\n\n\n<li>emplacement \u00e0 l'int\u00e9rieur de l'armoire ;<\/li>\n\n\n\n<li>destination pr\u00e9vue ;<\/li>\n\n\n\n<li>responsable du suivi ;<\/li>\n\n\n\n<li>remarques pertinentes.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Il ne s'agit pas d'imposer une charge administrative excessive. Il s'agit d'\u00e9viter que le processus ne repose uniquement sur la m\u00e9moire de l'\u00e9quipe.<\/p>\n\n\n\n<h2 id=\"h-cocina-y-sala-deben-compartir-el-mismo-criterio\" class=\"wp-block-heading\">La cuisine et le salon doivent r\u00e9pondre aux m\u00eames crit\u00e8res<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La viande matur\u00e9e n'est pas seulement pr\u00e9sente en cuisine. Dans de nombreux restaurants, elle est \u00e9galement mise en avant en salle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C'est pourquoi il est important que la cuisine et la salle partagent un langage commun. L'\u00e9quipe de salle n'a pas besoin de devenir experte, mais elle doit \u00eatre capable de pr\u00e9senter le produit avec clart\u00e9 et sans exag\u00e9ration.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Id\u00e9es qu'il convient de transmettre :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>qu'est-ce que la viande matur\u00e9e ;<\/li>\n\n\n\n<li>pourquoi le restaurant la propose ;<\/li>\n\n\n\n<li>ce qu'il apporte \u00e0 l'offre gastronomique ;<\/li>\n\n\n\n<li>pourquoi est-elle expos\u00e9e, si l'armoire est visible ;<\/li>\n\n\n\n<li>Quelle est la diff\u00e9rence entre \u00ab conserver \u00bb et \u00ab faire m\u00fbrir \u00bb ?.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Si l'\u00e9quipe a besoin d'une base simple, elle peut s'appuyer sur l'article consacr\u00e9 \u00e0 <a href=\"https:\/\/gourmetcoreco.com\/fr\/la-maturation-de-la-viande-avec-coreco-gourmet\/\">Vieillissement \u00e0 sec de la viande<\/a>.<\/p>\n\n\n\n<h2 id=\"h-errores-operativos-frecuentes\" class=\"wp-block-heading\">Erreurs op\u00e9rationnelles courantes<\/h2>\n\n\n\n<h3 id=\"h-usar-el-armario-para-otros-productos\" class=\"wp-block-heading\">Utiliser l'armoire pour d'autres produits<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Une armoire de maturation doit avoir une fonction bien d\u00e9finie. L'utiliser comme espace de rangement d'appoint peut cr\u00e9er du d\u00e9sordre et compliquer le suivi.<\/p>\n\n\n\n<h3 id=\"h-no-identificar-las-piezas\" class=\"wp-block-heading\">Ne pas identifier les pi\u00e8ces<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si l'on ne sait pas quand une pi\u00e8ce est entr\u00e9e dans le syst\u00e8me ni quelle est sa destination, le processus devient ing\u00e9rable. L'identification n'a pas besoin d'\u00eatre complexe, mais elle doit \u00eatre coh\u00e9rente.<\/p>\n\n\n\n<h3 id=\"h-improvisar-la-limpieza\" class=\"wp-block-heading\">Improviser le m\u00e9nage<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le nettoyage doit \u00eatre attribu\u00e9 et planifi\u00e9. Si personne ne sait exactement qui s'en charge, quand il est effectu\u00e9 ou ce qui est v\u00e9rifi\u00e9, la routine s'affaiblit.<\/p>\n\n\n\n<h3 id=\"h-abrir-el-armario-sin-criterio\" class=\"wp-block-heading\">Ouvrir le placard au hasard<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Les ouvertures font partie de l'usage normal, mais il vaut mieux les \u00e9viter lorsqu'elles n'apportent rien. En salle, en outre, il convient d'y recourir avec une prudence particuli\u00e8re.<\/p>\n\n\n\n<h3 id=\"h-explicar-de-mas-al-cliente\" class=\"wp-block-heading\">Donner trop d'explications au client<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La salle doit pr\u00e9senter le produit avec naturel, sans transformer le processus de maturation en un discours technique trop technique ni en une promesse commerciale exag\u00e9r\u00e9e.<\/p>\n\n\n\n<h3 id=\"h-no-comunicar-incidencias\" class=\"wp-block-heading\">Ne pas signaler les incidents<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si votre cuisine d\u00e9tecte quelque chose d'anormal et ne le signale pas, le probl\u00e8me risque de s'aggraver. Un petit incident, signal\u00e9 \u00e0 temps, permet de prendre de meilleures d\u00e9cisions.<\/p>\n\n\n\n<h2 id=\"h-datos-clave-antes-de-ordenar-la-rutina\" class=\"wp-block-heading\">Informations essentielles avant de commander la routine<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Avant de d\u00e9finir les bonnes pratiques, le restaurant devrait clarifier les points suivants :<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><th>Donn\u00e9e \u00e0 v\u00e9rifier<\/th><th>Pourquoi est-ce important ?<\/th><\/tr><tr><td>Type de viande trait\u00e9e<\/td><td>Facilite le tri, le suivi et la manutention<\/td><\/tr><tr><td>Volume habituel de pi\u00e8ces<\/td><td>Conditionnement, nettoyage et contr\u00f4le<\/td><\/tr><tr><td>Emplacement de l'armoire<\/td><td>Cela concerne les acc\u00e8s, la salle, la cuisine et l'entretien<\/td><\/tr><tr><td>Responsable interne<\/td><td>\u00c9vitez que le contr\u00f4le d\u00e9pende de tout le monde et de personne<\/td><\/tr><tr><td>Fr\u00e9quence d'utilisation<\/td><td>Cela a une incidence sur les ouvertures et le nettoyage<\/td><\/tr><tr><td>Papier \u00e0 lettres<\/td><td>Aide \u00e0 la coordination entre la cuisine et la salle<\/td><\/tr><tr><td>Composition de l'\u00e9quipe<\/td><td>R\u00e9duire les explications erron\u00e9es ou exag\u00e9r\u00e9es<\/td><\/tr><tr><td>Assistance de l'installateur<\/td><td>Permet de r\u00e9pondre aux questions relatives \u00e0 l'utilisation et \u00e0 l'entretien<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 id=\"h-para-distribuidores-e-instaladores\" class=\"wp-block-heading\">Pour les distributeurs et les installateurs<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pour un distributeur, cet article peut aider \u00e0 expliquer un point important : la vente d'une armoire de maturation ne s'arr\u00eate pas \u00e0 la livraison de l'\u00e9quipement. Le client professionnel doit comprendre comment il va l'utiliser.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Questions utiles avant de cl\u00f4turer un projet :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Qui sera le responsable interne de ce processus ?<\/li>\n\n\n\n<li>Le placard sera-t-il dans le salon ou dans la cuisine ?<\/li>\n\n\n\n<li>Quelles pi\u00e8ces va-t-on travailler ?<\/li>\n\n\n\n<li>Quel chiffre d'affaires le restaurant pr\u00e9voit-il ?<\/li>\n\n\n\n<li>Comment chaque pi\u00e8ce sera-t-elle identifi\u00e9e ?<\/li>\n\n\n\n<li>Quelle routine de nettoyage va-t-on adopter ?<\/li>\n\n\n\n<li>L'\u00e9quipe de salle a-t-elle besoin d'une pr\u00e9sentation g\u00e9n\u00e9rale du produit ?<\/li>\n\n\n\n<li>Quelles informations le restaurant doit-il consulter dans la documentation du fabricant ?<\/li>\n\n\n\n<li>Quels sont les points que l'installateur doit v\u00e9rifier lors de la mise en service ?<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pour l'installateur, l'essentiel est de v\u00e9rifier que l'\u00e9quipement peut \u00eatre utilis\u00e9 et entretenu correctement dans l'espace concern\u00e9. Les acc\u00e8s, l'emplacement, l'ouverture, la ventilation et l'entretien sont autant d'aspects pratiques qu'il convient de v\u00e9rifier avant de consid\u00e9rer le projet comme achev\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">CORECO travaille par l'interm\u00e9diaire de distributeurs et d'installateurs. Dans le cadre de projets de maturation, le r\u00e9seau professionnel contribue \u00e0 transformer une id\u00e9e gastronomique en un fonctionnement clair, s\u00fbr et durable au quotidien du restaurant.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vous pouvez consulter la gamme de <a href=\"https:\/\/gourmetcoreco.com\/fr\/maturation-de-la-viande\/\">Armoires de maturation de la viande CORECO Gourmet<\/a> ou d\u00e9velopper les crit\u00e8res g\u00e9n\u00e9raux dans l'article sur <a href=\"https:\/\/gourmetcoreco.com\/fr\/armoire-de-maturation-de-la-viande-ou-le-froid-contribue-egalement-a-la-qualite-du-produit\/\">armoires de maturation de la viande \u00e0 usage professionnel<\/a>.<\/p>\n\n\n\n<h2 id=\"h-checklist-de-buenas-practicas-en-restaurante\" class=\"wp-block-heading\">Liste de contr\u00f4le des bonnes pratiques dans un restaurant<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Avant de travailler de la viande matur\u00e9e, il est conseill\u00e9 de v\u00e9rifier :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>L'armoire a une fonction bien pr\u00e9cise.<\/li>\n\n\n\n<li>Il n'est pas utilis\u00e9 comme espace de stockage suppl\u00e9mentaire.<\/li>\n\n\n\n<li>Les pi\u00e8ces sont correctement identifi\u00e9es.<\/li>\n\n\n\n<li>Une personne est charg\u00e9e du suivi.<\/li>\n\n\n\n<li>La routine de nettoyage est d\u00e9finie.<\/li>\n\n\n\n<li>La cuisine et le salon s'inscrivent dans une m\u00eame logique.<\/li>\n\n\n\n<li>Les ouvertures se font de mani\u00e8re r\u00e9fl\u00e9chie.<\/li>\n\n\n\n<li>Les incidents sont consign\u00e9s et signal\u00e9s.<\/li>\n\n\n\n<li>L'installateur a v\u00e9rifi\u00e9 l'emplacement et l'accessibilit\u00e9.<\/li>\n\n\n\n<li>L'\u00e9quipe consulte la documentation technique lorsque cela s'av\u00e8re n\u00e9cessaire.<\/li>\n\n\n\n<li>Le distributeur conna\u00eet l'utilisation r\u00e9elle du client.<\/li>\n<\/ul>\n\n\n\n<h2 id=\"h-cierre-tecnico\" class=\"wp-block-heading\">Fermeture technique<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Les <strong>maturation de la viande au restaurant<\/strong> Cela fonctionne mieux lorsque le processus est bien organis\u00e9. L'\u00e9quipement a son importance, mais la routine, l'hygi\u00e8ne, le suivi et la coordination interne sont \u00e9galement essentiels.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Un restaurant qui pratique le \u00ab dry aged \u00bb de mani\u00e8re r\u00e9fl\u00e9chie n'a pas seulement besoin d'une armoire adapt\u00e9e. Il doit savoir comment l'utiliser, qui va la g\u00e9rer et comment int\u00e9grer ce produit dans son service quotidien.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>La maduraci\u00f3n de carnes en restaurante exige m\u00e9todo. No basta con incorporar carne Dry Aged [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[],"class_list":["post-3117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maduracion-de-carne"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas<\/title>\n<meta name=\"description\" content=\"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento para trabajar Dry Aged con criterio profesional\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gourmetcoreco.com\/fr\/bonnes-pratiques-de-maturation-de-la-viande-dans-les-restaurants-qualite-securite-et-rentabilite\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento\" \/>\n<meta property=\"og:description\" content=\"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento para trabajar Dry Aged con criterio profesional\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gourmetcoreco.com\/fr\/bonnes-pratiques-de-maturation-de-la-viande-dans-les-restaurants-qualite-securite-et-rentabilite\/\" \/>\n<meta property=\"og:site_name\" content=\"gourmetcoreco.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435\" \/>\n<meta property=\"article:published_time\" content=\"2026-07-06T20:12:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-07-22T20:59:56+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1006\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Fran\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@coreco_sa\" \/>\n<meta name=\"twitter:site\" content=\"@coreco_sa\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Fran\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/\"},\"author\":{\"name\":\"Fran\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#\\\/schema\\\/person\\\/1770018494c23d92a8fa316aeffdb95f\"},\"headline\":\"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento\",\"datePublished\":\"2026-07-06T20:12:18+00:00\",\"dateModified\":\"2026-07-22T20:59:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/\"},\"wordCount\":1837,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/maduracion-de-carne-en-restaurantes.webp\",\"articleSection\":[\"Maduraci\u00f3n de Carne\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/\",\"url\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/\",\"name\":\"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/maduracion-de-carne-en-restaurantes.webp\",\"datePublished\":\"2026-07-06T20:12:18+00:00\",\"dateModified\":\"2026-07-22T20:59:56+00:00\",\"description\":\"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento para trabajar Dry Aged con criterio profesional\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/#primaryimage\",\"url\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/maduracion-de-carne-en-restaurantes.webp\",\"contentUrl\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/uploads\\\/2025\\\/02\\\/maduracion-de-carne-en-restaurantes.webp\",\"width\":1920,\"height\":1006},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/gourmetcoreco.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#website\",\"url\":\"https:\\\/\\\/gourmetcoreco.com\\\/\",\"name\":\"gourmetcoreco.com\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#organization\"},\"alternateName\":\"CORECO Gourmet\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/gourmetcoreco.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#organization\",\"name\":\"CORECO Gourmet\",\"alternateName\":\"CORECO\",\"url\":\"https:\\\/\\\/gourmetcoreco.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/uploads\\\/2024\\\/05\\\/imagotipo-marron.svg\",\"contentUrl\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/uploads\\\/2024\\\/05\\\/imagotipo-marron.svg\",\"width\":1024,\"height\":196,\"caption\":\"CORECO Gourmet\"},\"image\":{\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435\",\"https:\\\/\\\/x.com\\\/coreco_sa\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/coreco-s-a-\\\/\",\"https:\\\/\\\/www.instagram.com\\\/coreco_refrigerated_equipment\\\/\",\"http:\\\/\\\/www.youtube.com\\\/user\\\/grupocoreco?feature=watch\"],\"description\":\"Explora nuestra selecci\u00f3n de expositores refrigerados, maduraci\u00f3n de carne DRY AGED, cava de vinos, abatidores de temperatura, secadero de embutidos, te ofrecemos de todos los tama\u00f1os y calidades para tu negocio de hosteler\u00eda.\",\"email\":\"info@coreco.es\",\"telephone\":\"+34 957 50 22 75\",\"legalName\":\"Coreco S.A\",\"publishingPrinciples\":\"https:\\\/\\\/gourmetcoreco.com\\\/\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/#\\\/schema\\\/person\\\/1770018494c23d92a8fa316aeffdb95f\",\"name\":\"Fran\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/litespeed\\\/avatar\\\/9cf80791941c12495a314801e7d43de7.jpg?ver=1786094971\",\"url\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/litespeed\\\/avatar\\\/9cf80791941c12495a314801e7d43de7.jpg?ver=1786094971\",\"contentUrl\":\"https:\\\/\\\/gourmetcoreco.com\\\/wp-content\\\/litespeed\\\/avatar\\\/9cf80791941c12495a314801e7d43de7.jpg?ver=1786094971\",\"caption\":\"Fran\"},\"url\":\"https:\\\/\\\/gourmetcoreco.com\\\/fr\\\/author\\\/fran\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Maturation de la viande au restaurant : bonnes pratiques","description":"Maturation de la viande au restaurant : bonnes pratiques en mati\u00e8re de contr\u00f4le, d'hygi\u00e8ne et de suivi pour pratiquer le \u00ab Dry Aged \u00bb de mani\u00e8re professionnelle","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gourmetcoreco.com\/fr\/bonnes-pratiques-de-maturation-de-la-viande-dans-les-restaurants-qualite-securite-et-rentabilite\/","og_locale":"fr_FR","og_type":"article","og_title":"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento","og_description":"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento para trabajar Dry Aged con criterio profesional","og_url":"https:\/\/gourmetcoreco.com\/fr\/bonnes-pratiques-de-maturation-de-la-viande-dans-les-restaurants-qualite-securite-et-rentabilite\/","og_site_name":"gourmetcoreco.com","article_publisher":"https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435","article_published_time":"2026-07-06T20:12:18+00:00","article_modified_time":"2026-07-22T20:59:56+00:00","og_image":[{"width":1920,"height":1006,"url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes.webp","type":"image\/webp"}],"author":"Fran","twitter_card":"summary_large_image","twitter_creator":"@coreco_sa","twitter_site":"@coreco_sa","twitter_misc":{"\u00c9crit par":"Fran","Dur\u00e9e de lecture estim\u00e9e":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/#article","isPartOf":{"@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/"},"author":{"name":"Fran","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f"},"headline":"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento","datePublished":"2026-07-06T20:12:18+00:00","dateModified":"2026-07-22T20:59:56+00:00","mainEntityOfPage":{"@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/"},"wordCount":1837,"commentCount":0,"publisher":{"@id":"https:\/\/gourmetcoreco.com\/#organization"},"image":{"@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/#primaryimage"},"thumbnailUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes.webp","articleSection":["Maduraci\u00f3n de Carne"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/","url":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/","name":"Maturation de la viande au restaurant : bonnes pratiques","isPartOf":{"@id":"https:\/\/gourmetcoreco.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/#primaryimage"},"image":{"@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/#primaryimage"},"thumbnailUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes.webp","datePublished":"2026-07-06T20:12:18+00:00","dateModified":"2026-07-22T20:59:56+00:00","description":"Maturation de la viande au restaurant : bonnes pratiques en mati\u00e8re de contr\u00f4le, d'hygi\u00e8ne et de suivi pour pratiquer le \u00ab Dry Aged \u00bb de mani\u00e8re professionnelle","breadcrumb":{"@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/#primaryimage","url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes.webp","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes.webp","width":1920,"height":1006},{"@type":"BreadcrumbList","@id":"https:\/\/gourmetcoreco.com\/buenas-practicas-en-la-maduracion-de-carnes-en-restaurante-calidad-seguridad-y-rentabilidad\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/gourmetcoreco.com\/"},{"@type":"ListItem","position":2,"name":"Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento"}]},{"@type":"WebSite","@id":"https:\/\/gourmetcoreco.com\/#website","url":"https:\/\/gourmetcoreco.com\/","name":"gourmetcoreco.com","description":"","publisher":{"@id":"https:\/\/gourmetcoreco.com\/#organization"},"alternateName":"CORECO Gourmet","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gourmetcoreco.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/gourmetcoreco.com\/#organization","name":"CORECO Gourmet","alternateName":"CORECO","url":"https:\/\/gourmetcoreco.com\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/","url":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2024\/05\/imagotipo-marron.svg","width":1024,"height":196,"caption":"CORECO Gourmet"},"image":{"@id":"https:\/\/gourmetcoreco.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Coreco-Frio-Comercial-Refrigerated-Equipment-105865431049435","https:\/\/x.com\/coreco_sa","https:\/\/www.linkedin.com\/company\/coreco-s-a-\/","https:\/\/www.instagram.com\/coreco_refrigerated_equipment\/","http:\/\/www.youtube.com\/user\/grupocoreco?feature=watch"],"description":"Explorez notre s\u00e9lection de vitrines r\u00e9frig\u00e9r\u00e9es, de maturation de viande DRY AGED, de caves \u00e0 vin, de refroidisseurs \u00e0 air, de s\u00e9choirs \u00e0 saucisses, nous offrons toutes les tailles et qualit\u00e9s pour votre entreprise de restauration.","email":"info@coreco.es","telephone":"+34 957 50 22 75","legalName":"Coreco S.A","publishingPrinciples":"https:\/\/gourmetcoreco.com\/"},{"@type":"Person","@id":"https:\/\/gourmetcoreco.com\/#\/schema\/person\/1770018494c23d92a8fa316aeffdb95f","name":"Fran","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1786094971","url":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1786094971","contentUrl":"https:\/\/gourmetcoreco.com\/wp-content\/litespeed\/avatar\/9cf80791941c12495a314801e7d43de7.jpg?ver=1786094971","caption":"Fran"},"url":"https:\/\/gourmetcoreco.com\/fr\/author\/fran\/"}]}},"spectra_custom_meta":{"_edit_lock":["1784756226:3"],"stackable_optimized_css":[""],"stackable_optimized_css_raw":["a:0:{}"],"_edit_last":["3"],"cmplz_hide_cookiebanner":[""],"_yoast_wpseo_primary_category":["12"],"_yoast_wpseo_primary_fbv_pt_tax_post":[""],"_yoast_wpseo_focuskw":["maduraci\u00f3n carnes restaurante"],"_yoast_wpseo_metadesc":["Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas de control, higiene y seguimiento para trabajar Dry Aged con criterio profesional"],"_yoast_wpseo_linkdex":["77"],"_yoast_wpseo_content_score":["90"],"_yoast_wpseo_focuskeywords":["[]"],"_yoast_wpseo_keywordsynonyms":["[\"Dry Aged en restaurante\"]"],"_yoast_wpseo_estimated-reading-time-minutes":["8"],"_thumbnail_id":["3124"],"_wp_old_date":["2025-02-17","2025-02-12","2025-02-10"],"_yoast_indexnow_last_ping":["1784753996"],"_cmplz_scanned_post":["1"],"_uagb_previous_block_counts":["a:90:{s:21:\"uagb\/advanced-heading\";i:0;s:15:\"uagb\/blockquote\";i:0;s:12:\"uagb\/buttons\";i:0;s:18:\"uagb\/buttons-child\";i:0;s:19:\"uagb\/call-to-action\";i:0;s:15:\"uagb\/cf7-styler\";i:0;s:11:\"uagb\/column\";i:0;s:12:\"uagb\/columns\";i:0;s:14:\"uagb\/container\";i:0;s:21:\"uagb\/content-timeline\";i:0;s:27:\"uagb\/content-timeline-child\";i:0;s:14:\"uagb\/countdown\";i:0;s:12:\"uagb\/counter\";i:0;s:8:\"uagb\/faq\";i:0;s:14:\"uagb\/faq-child\";i:0;s:10:\"uagb\/forms\";i:0;s:17:\"uagb\/forms-accept\";i:0;s:19:\"uagb\/forms-checkbox\";i:0;s:15:\"uagb\/forms-date\";i:0;s:16:\"uagb\/forms-email\";i:0;s:17:\"uagb\/forms-hidden\";i:0;s:15:\"uagb\/forms-name\";i:0;s:16:\"uagb\/forms-phone\";i:0;s:16:\"uagb\/forms-radio\";i:0;s:17:\"uagb\/forms-select\";i:0;s:19:\"uagb\/forms-textarea\";i:0;s:17:\"uagb\/forms-toggle\";i:0;s:14:\"uagb\/forms-url\";i:0;s:14:\"uagb\/gf-styler\";i:0;s:15:\"uagb\/google-map\";i:0;s:11:\"uagb\/how-to\";i:0;s:16:\"uagb\/how-to-step\";i:0;s:9:\"uagb\/icon\";i:0;s:14:\"uagb\/icon-list\";i:0;s:20:\"uagb\/icon-list-child\";i:0;s:10:\"uagb\/image\";i:0;s:18:\"uagb\/image-gallery\";i:0;s:13:\"uagb\/info-box\";i:0;s:18:\"uagb\/inline-notice\";i:0;s:11:\"uagb\/lottie\";i:0;s:21:\"uagb\/marketing-button\";i:0;s:10:\"uagb\/modal\";i:0;s:18:\"uagb\/popup-builder\";i:0;s:16:\"uagb\/post-button\";i:0;s:18:\"uagb\/post-carousel\";i:0;s:17:\"uagb\/post-excerpt\";i:0;s:14:\"uagb\/post-grid\";i:0;s:15:\"uagb\/post-image\";i:0;s:17:\"uagb\/post-masonry\";i:0;s:14:\"uagb\/post-meta\";i:0;s:18:\"uagb\/post-taxonomy\";i:0;s:18:\"uagb\/post-timeline\";i:0;s:15:\"uagb\/post-title\";i:0;s:20:\"uagb\/restaurant-menu\";i:0;s:26:\"uagb\/restaurant-menu-child\";i:0;s:11:\"uagb\/review\";i:0;s:12:\"uagb\/section\";i:0;s:14:\"uagb\/separator\";i:0;s:11:\"uagb\/slider\";i:0;s:17:\"uagb\/slider-child\";i:0;s:17:\"uagb\/social-share\";i:0;s:23:\"uagb\/social-share-child\";i:0;s:16:\"uagb\/star-rating\";i:0;s:23:\"uagb\/sure-cart-checkout\";i:0;s:22:\"uagb\/sure-cart-product\";i:0;s:15:\"uagb\/sure-forms\";i:0;s:22:\"uagb\/table-of-contents\";i:0;s:9:\"uagb\/tabs\";i:0;s:15:\"uagb\/tabs-child\";i:0;s:18:\"uagb\/taxonomy-list\";i:0;s:9:\"uagb\/team\";i:0;s:16:\"uagb\/testimonial\";i:0;s:14:\"uagb\/wp-search\";i:0;s:19:\"uagb\/instagram-feed\";i:0;s:10:\"uagb\/login\";i:0;s:17:\"uagb\/loop-builder\";i:0;s:18:\"uagb\/loop-category\";i:0;s:20:\"uagb\/loop-pagination\";i:0;s:15:\"uagb\/loop-reset\";i:0;s:16:\"uagb\/loop-search\";i:0;s:14:\"uagb\/loop-sort\";i:0;s:17:\"uagb\/loop-wrapper\";i:0;s:13:\"uagb\/register\";i:0;s:19:\"uagb\/register-email\";i:0;s:24:\"uagb\/register-first-name\";i:0;s:23:\"uagb\/register-last-name\";i:0;s:22:\"uagb\/register-password\";i:0;s:30:\"uagb\/register-reenter-password\";i:0;s:19:\"uagb\/register-terms\";i:0;s:22:\"uagb\/register-username\";i:0;}"],"_yoast_wpseo_title":["Maduraci\u00f3n de carnes en restaurante: buenas pr\u00e1cticas"],"_uag_css_file_name":["uag-css-3117.css"],"_uag_page_assets":["a:9:{s:3:\"css\";s:20662:\".uag-blocks-common-selector{z-index:var(--z-index-desktop) !important}@media(max-width: 976px){.uag-blocks-common-selector{z-index:var(--z-index-tablet) !important}}@media(max-width: 767px){.uag-blocks-common-selector{z-index:var(--z-index-mobile) !important}}\ufeff.uagb-post-grid{margin:0 auto;position:relative}.uagb-post-grid:not(.is-grid) .uagb-post__inner-wrap{background-clip:content-box !important}.uagb-post-grid .uagb-post__inner-wrap{transition:box-shadow .2s ease;overflow:hidden}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy{display:inline-block}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.default{margin:5px 5px 5px 0}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted{background:#444;color:#fff;border-radius:2px;flex-direction:row;align-items:flex-end;padding:6px 8px;line-height:1;margin-right:5px;margin-bottom:20px}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted a{color:#fff}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__taxonomy a{text-decoration:none;color:inherit}.uagb-post-grid .uagb-post__inner-wrap .uagb-post__image .uagb-post__image-equal-height{display:block;height:0;padding-bottom:66.67%;overflow:hidden}.uagb-post-grid .uagb-post__load-more-wrap{width:100%;position:absolute;bottom:-30px}.uagb-post-grid .uagb-post__load-more-wrap .uagb-post-pagination-button{cursor:pointer}.uagb-post-grid .uagb-post__load-more-wrap a{color:inherit}.uagb-post-grid.is-grid article{float:left;display:inline-block}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__text:nth-last-child(2){padding-bottom:100px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__text:last-child{position:absolute;bottom:20px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__text:nth-last-child(3){padding-bottom:100px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__text:nth-last-child(2){position:absolute;bottom:20px}.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-top .uagb-post__inner-wrap,.uagb-post-grid.is-grid.uagb-equal_height_inline-read-more-buttons.uagb-post__image-position-background .uagb-post__inner-wrap{position:relative}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a{display:block;height:0;overflow:hidden;position:relative}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-2-3{padding-bottom:66%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-9-16{padding-bottom:56.25%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-1-2{padding-bottom:50%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-1-1{padding-bottom:67%}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-inherit{padding-bottom:0;height:auto}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a.uagb-image-ratio-inherit img{position:unset !important}.uagb-post-grid.is-grid.uagb-post__image-position-top .uagb-post__image a[class^=uagb-image-ratio-]>img{position:absolute;height:100%}.uagb-post-grid.uagb-post__items.is-masonry{display:flex;-ms-flex-wrap:wrap;-webkit-flex-wrap:wrap;flex-wrap:wrap}.uagb-post-grid.uagb-post__items.is-carousel{display:flex;-ms-flex-wrap:wrap;-webkit-flex-wrap:wrap;flex-wrap:wrap;width:100%;visibility:hidden}.uagb-post-grid.is-grid .uagb-post__inner-wrap{height:max-content}.uagb-post-grid.is-grid.uagb-post__equal-height .uagb-post__inner-wrap{height:auto}.uagb-post-grid.is-masonry .uagb-post__inner-wrap{height:auto}.uagb-post-grid .uagb-post__author span,.uagb-post-grid .uagb-post__comment span,.uagb-post-grid .uagb-post__taxonomy span,.uagb-post-grid .uagb-post__date span{font-size:inherit;line-height:inherit;width:inherit;height:inherit;margin-right:4px;vertical-align:bottom}.uagb-post-grid.uagb-post__columns-8:not(.is-grid) article{width:12.5%}.uagb-post-grid.uagb-post__columns-7:not(.is-grid) article{width:14.28%}.uagb-post-grid.uagb-post__columns-6:not(.is-grid) article{width:16.66%}.uagb-post-grid.uagb-post__columns-5:not(.is-grid) article{width:20%}.uagb-post-grid.uagb-post__columns-4:not(.is-grid) article{width:25%}.uagb-post-grid.uagb-post__columns-3:not(.is-grid) article{width:33.33%}.uagb-post-grid.uagb-post__columns-2:not(.is-grid) article{width:50%}.uagb-post-grid.uagb-post__columns-1:not(.is-grid) article{width:100%}@media only screen and (max-width: 600px){.uagb-post-grid div[class*=columns].is-grid{grid-template-columns:1fr}}.uagb-post-grid .uagb-post__image img{display:block;width:100%;height:auto;max-width:100%}.uagb-post-grid .uagb-post__title{margin-top:0;margin-bottom:0;word-break:break-word}.uagb-post-grid .uagb-post__title a{color:inherit;box-shadow:none;transition:.3s ease;text-decoration:none}.uagb-post-grid .uagb-post__title a:hover{text-decoration:none}.uagb-post-grid .uagb-post__title a:focus{text-decoration:none}.uagb-post-grid .uagb-post__title a:active{text-decoration:none}.uagb-post-grid .uagb-post-grid-byline>*{margin-right:10px}.uagb-post-grid .uagb-post-grid-byline,.uagb-post-grid .uagb-post__taxonomy{text-transform:capitalize;font-size:14px;font-weight:500;line-height:23px;text-decoration:none}.uagb-post-grid .uagb-post-grid-byline a,.uagb-post-grid .uagb-post-grid-byline a:focus,.uagb-post-grid .uagb-post-grid-byline a:active{color:inherit;font-size:inherit;text-decoration:none}.uagb-post-grid .uagb-post__title a,.uagb-post-grid .uagb-post__title a:focus,.uagb-post-grid .uagb-post__title a:active{color:inherit;font-size:inherit}.uagb-post-grid .uagb-post__author,.uagb-post-grid .uagb-post__date,.uagb-post-grid .uagb-post__comment{display:inline-block;word-break:break-all}.uagb-post-grid .uagb-post__author:not(:last-child)::after,.uagb-post-grid .uagb-post__date:not(:last-child)::after,.uagb-post-grid .uagb-post__comment:not(:last-child)::after{content:\"\u00b7\";vertical-align:middle;align-self:center;margin:0 5px;line-height:1}.uagb-post-grid .uagb-post__comment,.uagb-post-grid .uagb-post__taxonomy{display:inline-block}.uagb-post-grid .uagb-post__author a{box-shadow:none}.uagb-post-grid .uagb-post__author a:hover{color:inherit;box-shadow:0 -1px 0 inset}.uagb-post-grid .uagb-post__excerpt{word-break:break-word}.uagb-post-grid .uagb-post__inner-wrap p:last-of-type{margin-bottom:0}.uagb-post-grid .uagb-post__cta{border:none;display:inline-block;background:none}.uagb-post-grid .uagb-post__cta .ast-outline-button{display:inline-flex}.uagb-post-grid .uagb-post__excerpt p{color:inherit}.is-grid.uagb-post__items{display:grid}.wp-block-uagb-post-grid .uagb-post-pagination-wrap{grid-column:1\/-1}.uagb-post__image-position-background .uagb-post__link-complete-box{position:absolute;top:0;left:0;width:100%;height:100%;z-index:11}.uagb-post__image-position-background.uagb-post__image-enabled .uagb-post__text{color:#fff}.uagb-post__image-position-background .uagb-post__text{opacity:1;position:relative;z-index:10;overflow:hidden}.uagb-post__image-position-background .uagb-post__inner-wrap{position:relative;width:100%}.uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted,.uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__taxonomy.default{position:relative;z-index:999}.uagb-post__image-position-background .uagb-post__image img{position:absolute;width:auto;height:auto;min-width:100%;max-width:none;left:50%;top:50%;transform:translate(-50%, -50%);min-height:100%}.uagb-post__image-position-background .uagb-post__image{background-size:cover;background-repeat:no-repeat;background-position:center;overflow:hidden;text-align:center;position:absolute;left:0;top:0;width:100%;height:100%;z-index:2}.uagb-post__image-position-background .uagb-post__image::before{content:\"\";position:absolute;left:0;top:0;width:100%;height:100%;z-index:1;background-color:hsla(0,0%,100%,.5)}.uagb-slick-carousel .is-carousel{padding:0}.uagb-slick-carousel ul.slick-dots{transform:unset;position:relative;padding:unset}.uagb-slick-carousel .slick-prev:not(:hover):not(:active):not(.has-background),.uagb-slick-carousel .slick-next:not(:hover):not(:active):not(.has-background),.uagb-slick-carousel ul.slick-dots li button:not(:hover):not(:active):not(.has-background){background-color:unset}.uagb-post-grid[data-equal-height=yes] .uagb-post__inner-wrap{display:inline-block;height:100%}.uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:-45px;z-index:1}[dir=rtl] .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:-45px;right:auto}.uagb-post__arrow-outside.uagb-post-grid .slick-next{right:-45px}[dir=rtl] .uagb-post__arrow-outside.uagb-post-grid .slick-next{left:auto;right:-45px}.uagb-post__arrow-inside.uagb-post-grid .slick-prev{left:25px;z-index:1}[dir=rtl] .uagb-post__arrow-inside.uagb-post-grid .slick-prev{left:auto;right:25px}.uagb-post__arrow-inside.uagb-post-grid .slick-next{right:25px}[dir=rtl] .uagb-post__arrow-inside.uagb-post-grid .slick-next{left:25px;right:auto}.uagb-post-grid.is-grid article,.uagb-post-grid.is-masonry article,.uagb-post-grid.is-carousel article{box-sizing:border-box}@media(max-width: 976px){.uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:15px;z-index:1}[dir=rtl] .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:auto;right:15px}.uagb-post__arrow-outside.uagb-post-grid .slick-next{right:15px}[dir=rtl] .uagb-post__arrow-outside.uagb-post-grid .slick-next{left:15px;right:auto}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-1 article{width:100%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-2 article{width:50%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-3 article{width:33.33%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-4 article{width:25%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-5 article{width:20%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-6 article{width:16.66%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-7 article{width:14.28%}:not(.is-grid).uagb-post-grid.uagb-post__columns-tablet-8 article{width:12.5%}}@media(max-width: 767px){:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-1 article{width:100%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-2 article{width:50%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-3 article{width:33.33%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-4 article{width:25%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-5 article{width:20%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-6 article{width:16.66%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-7 article{width:14.28%}:not(.is-grid).uagb-post-grid.uagb-post__columns-mobile-8 article{width:12.5%}}.entry .entry-content .uagb-post-grid a{text-decoration:none}.uagb-post-pagination-wrap{display:flex;width:100%;flex-wrap:wrap}.uagb-post-pagination-wrap a.page-numbers,.uagb-post-pagination-wrap span.page-numbers.current{padding:5px 10px;margin:0;display:flex;margin-right:4px;margin-bottom:5px}.uagb-post-grid .uagb-post-inf-loader{margin:0 auto;min-height:58px;line-height:58px;width:160px;text-align:center}.uagb-post-grid .uagb-post-inf-loader div{width:18px;height:18px;background-color:#0085ba;-webkit-border-radius:100%;border-radius:100%;display:inline-block;-webkit-animation:sk-bouncedelay 1.4s infinite ease-in-out both;animation:sk-bouncedelay 1.4s infinite ease-in-out both}.uagb-post-grid .uagb-post-inf-loader .uagb-post-loader-1{-webkit-animation-delay:-0.32s;animation-delay:-0.32s}.uagb-post-grid .uagb-post-inf-loader .uagb-post-loader-2{-webkit-animation-delay:-0.16s;animation-delay:-0.16s}.wp-site-blocks .uagb-post__arrow-outside.uagb-post-grid .slick-next{right:0}.wp-site-blocks .uagb-post__arrow-outside.uagb-post-grid .slick-prev{left:0}@-webkit-keyframes sk-bouncedelay{0%,80%,100%{-webkit-transform:scale(0);transform:scale(0)}40%{-webkit-transform:scale(1);transform:scale(1)}}@keyframes sk-bouncedelay{0%,80%,100%{-webkit-transform:scale(0);transform:scale(0)}40%{-webkit-transform:scale(1);transform:scale(1)}}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap{padding-top: 20px;padding-bottom: 20px;padding-left: 20px;padding-right: 20px;box-shadow: 0px 0px 0 #00000070;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: -20px;margin-right: -20px;margin-top: -20px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text:last-child{margin-bottom: 20px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text:first-child{margin-top: 20px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__image-position-background .uagb-post__inner-wrap .uagb-post__text:nth-last-child(2) {margin-bottom: 20px;}.uagb-block-0c2ec810:not(.wp-block-uagb-post-carousel):not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid) .uagb-post__inner-wrap > .uagb-post__text{margin-left: 20px;margin-right: 20px;}.uagb-block-0c2ec810 .uagb-post__inner-wrap{background: #f6f6f6;text-align: left;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__cta{padding-bottom: 0px;}.uagb-block-0c2ec810 .uagb-post__image {padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post__title{padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post-grid-byline{padding-bottom: 15px;}.uagb-block-0c2ec810 .uagb-post__excerpt{padding-bottom: 25px;}.uagb-block-0c2ec810 .uagb-post__image:before{background-color: #000000;opacity: 0.5;}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(1 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap:hover{box-shadow: 0px 0px 0 #00000070;}.uagb-block-0c2ec810 .uagb-post__text.uagb-post__title{font-weight: 600;font-size: 12px;}.uagb-block-0c2ec810 .uagb-post__text.uagb-post__title a{font-weight: 600;font-size: 12px;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted{color: #fff;background: #3182ce;}.uagb-block-0c2ec810 .uagb-post__inner-wrap .uagb-post__taxonomy.highlighted a{color: #fff;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: ;0: none;border-style: none;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap{margin-top: 20px;justify-content: left;margin-left: 10px;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap .page-numbers.current{background-color: #e4e4e4;color: #333333;}.uagb-block-0c2ec810 .uagb-post-pagination-wrap a{background-color: #e4e4e4;color: #777777;}.uagb-block-0c2ec810.uagb-equal_height_inline-read-more-buttons .uagb-post__inner-wrap .uagb-post__text:nth-last-child(2){left: 20px;right: 20px;}.uagb-block-0c2ec810.wp-block-uagb-post-grid .uag-post-grid-wrapper{padding-right: 20px;padding-left: 20px;width: 100%;display: flex;flex-direction: column;justify-content: center;}@media only screen and (max-width: 976px) {.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(2 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: 0px;margin-right: 0px;margin-top: 0px;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {border-style: none;}.uagb-block-0c2ec810 .uagb-post__cta a{border-style: none;}}@media only screen and (max-width: 767px) {.uagb-block-0c2ec810.wp-block-uagb-post-grid.is-grid{grid-template-columns: repeat(1 , minmax(0, 1fr));}.uagb-block-0c2ec810.is-grid.uagb-post__items{row-gap: 10px;column-gap: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items article{padding-right: 5px;padding-left: 5px;margin-bottom: 0px;}.uagb-block-0c2ec810:not(.is-grid).uagb-post__items{margin-right: -5px;margin-left: -5px;}.uagb-block-0c2ec810.is-grid .uagb-post__inner-wrap .uagb-post__image:first-child{margin-left: 0px;margin-right: 0px;margin-top: 0px;}.uagb-block-0c2ec810.uagb-post-grid .wp-block-button.uagb-post__text.uagb-post__cta .uagb-text-link.wp-block-button__link {border-style: none;}.uagb-block-0c2ec810.wp-block-uagb-post-grid .uag-post-grid-wrapper{width: unset;}}.uagb-tax-not-available{padding:10px;border:1px solid;text-align:center}.uagb-layout-list .uagb-list-wrap{margin-left:10px}.uagb-taxonomy__outer-wrap{margin-bottom:20px}ul.uagb-taxonomy-list-children{margin-bottom:0}.uagb-tax-link h1,.uagb-tax-link h2,.uagb-tax-link h3,.uagb-tax-link h4,.uagb-tax-link h5,.uagb-tax-link h6{margin-top:unset}.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{display: grid;grid-template-columns: repeat(1, 1fr);grid-column-gap: 20px;grid-row-gap: 20px;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 20px;padding-right: 20px;padding-top: 20px;padding-bottom: 20px;grid-column-gap: 20px;background-color: #f5f5f5;text-align: center;box-shadow: 0px 18px 40px -10px #00000070 ;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-tax-title{font-size: 18px;letter-spacing: 0px;color: #3b3b3b;margin-bottom: 5px;}.uagb-block-1edb5a77.uagb-layout-grid .uagb-tax-link{color: #777777;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list{list-style: disc;color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-link-wrap:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list a.uagb-tax-link{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list a.uagb-tax-link:hover{color: #3b3b3b;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-list .uagb-tax-link-wrap{margin-bottom: 10px;}.uagb-block-1edb5a77 .uagb-taxonomy-wrap.uagb-layout-grid{display: grid;grid-template-columns: repeat(1, 1fr);grid-column-gap: 20px;grid-row-gap: 20px;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-taxomony-box{padding-left: 20px;padding-right: 20px;padding-top: 20px;padding-bottom: 20px;grid-column-gap: 20px;background-color: #f5f5f5;text-align: center;box-shadow: 0px 18px 40px -10px #00000070 ;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-tax-title{font-size: 18px;letter-spacing: 0px;color: #3b3b3b;margin-bottom: 5px;}.uagb-block-1edb5a77 .uagb-layout-grid .uagb-tax-link{color: #777777;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list{list-style: disc;color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list:hover{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list a.uagb-tax-link{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list a.uagb-tax-link:hover{color: #3b3b3b;}.uagb-block-1edb5a77 .uagb-layout-list .uagb-tax-list .uagb-tax-link-wrap{margin-bottom: 10px;}.uagb-block-1edb5a77.uagb-layout-list .uagb-tax-separator:hover{border-top-color: #b2b4b5;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-top-width: 1px;border-left-width: 1px;border-right-width: 1px;border-bottom-width: 1px;border-top-left-radius: 3px;border-top-right-radius: 3px;border-bottom-left-radius: 3px;border-bottom-right-radius: 3px;border-color: #E0E0E0;border-style: solid;}.uagb-block-1edb5a77 .uagb-taxomony-box:hover{border-color: #E0E0E0;}@media only screen and (max-width: 976px) {.uagb-block-1edb5a77.uagb-taxonomy-wrap.uagb-layout-grid{grid-template-columns: repeat(2, 1fr);}.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{grid-template-columns: repeat(2, 1fr);}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 15px;padding-right: 15px;padding-top: 15px;padding-bottom: 15px;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-style: solid;border-color: #E0E0E0;}}@media only screen and (max-width: 767px) {.uagb-block-1edb5a77.uagb-taxonomy__outer-wrap.uagb-layout-grid{grid-template-columns: repeat(1, 1fr);}.uagb-block-1edb5a77.uagb-layout-grid .uagb-taxomony-box{padding-left: 15px;padding-right: 15px;padding-top: 15px;padding-bottom: 15px;}.uagb-block-1edb5a77 .uagb-taxomony-box{border-style: solid;border-color: #E0E0E0;}}\";s:2:\"js\";s:0:\"\";s:18:\"current_block_list\";a:16:{i:0;s:14:\"core\/paragraph\";i:1;s:12:\"core\/heading\";i:2;s:9:\"core\/list\";i:3;s:14:\"core\/list-item\";i:4;s:10:\"core\/table\";i:5;s:11:\"core\/search\";i:6;s:10:\"core\/group\";i:7;s:17:\"stackable\/heading\";i:8;s:20:\"core\/latest-comments\";i:9;s:13:\"core\/archives\";i:10;s:15:\"core\/categories\";i:11;s:14:\"core\/shortcode\";i:12;s:15:\"stackable\/image\";i:13;s:21:\"trp\/language-switcher\";i:14;s:14:\"uagb\/post-grid\";i:15;s:18:\"uagb\/taxonomy-list\";}s:8:\"uag_flag\";b:1;s:11:\"uag_version\";s:10:\"1785136613\";s:6:\"gfonts\";a:0:{}s:10:\"gfonts_url\";s:0:\"\";s:12:\"gfonts_files\";a:0:{}s:14:\"uag_faq_layout\";b:0;}"]},"uagb_featured_image_src":{"full":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes.webp",1920,1006,false],"thumbnail":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes-150x150.webp",150,150,true],"medium":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes-300x157.webp",300,157,true],"medium_large":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes-768x402.webp",768,402,true],"large":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes-1024x537.webp",1024,537,true],"1536x1536":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes-1536x805.webp",1536,805,true],"2048x2048":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes.webp",1920,1006,false],"trp-custom-language-flag":["https:\/\/gourmetcoreco.com\/wp-content\/uploads\/2025\/02\/maduracion-de-carne-en-restaurantes-18x9.webp",18,9,true]},"uagb_author_info":{"display_name":"Fran","author_link":"https:\/\/gourmetcoreco.com\/fr\/author\/fran\/"},"uagb_comment_info":0,"uagb_excerpt":"La maduraci\u00f3n de carnes en restaurante exige m\u00e9todo. No basta con incorporar carne Dry Aged [&hellip;]","_links":{"self":[{"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/posts\/3117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/comments?post=3117"}],"version-history":[{"count":5,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/posts\/3117\/revisions"}],"predecessor-version":[{"id":3839,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/posts\/3117\/revisions\/3839"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/media\/3124"}],"wp:attachment":[{"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/media?parent=3117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/categories?post=3117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmetcoreco.com\/fr\/wp-json\/wp\/v2\/tags?post=3117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}