Upcoming Meat Me Festival | Butcheries Gobin

The first branch near "Mala Pošta", more precisely in J. J. Strossmayer Street, is already well known among fellow citizens, which is not surprising because it was opened in 1982. Now two branches, as many as there are in this family, are run by the third generation and preserve the tradition of selling quality meat of proven origin.

The owner Josip Gobin pointed out that this is certainly the reason why they have a large number of loyal customers for many years.

- As you already know very well, we sell meat of 100 percent Croatian origin, which comes to you, for your table, from the area around Bjelovar, where the best calves, bulls, pigs are found... - Josip points out and added that they also offer products from black Slavonian pig, which are a real hit among customers.

- Also, our hard-working butchers make patties from proven minced meat every day, so that our customers, as well as numerous partners, restaurateurs, who use them to create top-quality burgers, can enjoy them - he notes.

Although basketball was his great love, he didn't hesitate much: he took over the work from his elders and made a small turn: he started following trends.

In his butcher shops, among other things, he brought special chambers for creating real gourmet specialties - dry age pieces.

- Dry aging of meat has become very popular in recent years. This is meat that is aged in special refrigerators in order to extract as much water as possible from them. In this way, concentrated flavors and a delicate texture are achieved - explained Josip and added that dry aged meat is more expensive because it dehydrates up to 30 percent, thereby enhancing its taste.

- Special enzymes, which are found in this kind of meat, break down the connective tissue of the meat and it becomes much softer. The usual dry aging is from 30 to 60 days, and the longer the ripening process, the stronger the taste - he notes with one interesting fact: the record for dry-aged meat is held by the rib-eye steak, which was aged for a full 459 days.

In addition to the butchers he runs, Josip is also the co-owner of the famous cafe in the village of Preko on the island of Ugljan, which is situated just opposite of Zadar. It is called Andrioli bar, where, in addition to a relaxed atmosphere during the day and fun in the evening, guests are offered various activities such as: open-air cinema, art workshops, special eno-gastro events with renowned names from Croatian culinary scene.

- The goal was to start a new scene on the island, to decentralize the entertainment a little from the city and offer locals and guests something different, fun and innovative - concluded Josip.

We are glad that Gobin butchery is part of the Meat Me Festival in Zadar. Their participation contributes to the offer of top-quality meat of Croatian origin, with which Zadar caterers will prepare unique specialties for visitors. This butcher shop, with its rich tradition and generations of loyal customers, perfectly complements the spirit of the festival that celebrates local flavors and excellence.