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JournalOn meat, ageing and fire

We write about what is worth knowing before you order: how beef ages on the bone, where each cut comes from and which wine goes with a steak.

6 articlesPage 1 of 2

August 2026

Beef Tagliata · Transylvania SteakhouseAgeing··3 minDry-ageing on the bone, and why it takes 30 daysHow dry-ageing works: the enzymes that tenderise the meat, the 20% weight loss, the role of the bone and the difference between 30 and 40 days.Read the articleBeef cuts map: round, striploin, ribeye and tenderloin marked on a cow silhouette, a Transylvania Steakhouse guide, Cluj-NapocaCuts··3 minA map of beef: where every cut comes fromRibeye, T-Bone, Tomahawk, fillet, sirloin. Where each sits on the animal, how hard the muscle works and what that means for tenderness, fat and price.Read the articleTomahawk over coals · Transylvania SteakhouseTechnique··3 minSteak doneness explained, from rare to well doneCore temperatures from rare to well done: what happens to the meat at each stage, why a steak must rest and which doneness suits each cut.Read the article

July 2026

Tomahawk, before carving · Transylvania SteakhouseOrigin··3 minWagyu A5: what the grade means and how to eat itHow Japan grades Wagyu beef, what the BMS marbling score measures, and why an A5 portion is far smaller than an ordinary ribeye.Read the articleBone-in Ribeye · Transylvania SteakhouseAt the table··3 minWhich wine to drink with dry-aged beefWhy tannin works with fat, which wines suit ribeye, tenderloin or Wagyu, and the best Romanian wines to pour with a steak.Read the article

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