Dry aged
Our quality matured meat
Our quality matured meat
Our strictly selected cattle breeds run free in nature and thus develop more muscles. They graze in their natural and original terroir which gives each breed a specific flavour. A strong texture and a typical taste are the perfect match for the dry aging process. After several weeks of aging, an exceptionally tasty and tender piece of meat develops by itself. Feel free to try it, it will surely be an intense taste experience.
| Belgian White-Blue (3 weeks matured) The Belgian White-Blue beef (white coat and blue shading) is a unique breed known primarily for its exceptional muscle development and quality of meat. Belgian White Blue meat is a premium product distinguished by its unique combination of tenderness, flavour and leanness. It is an excellent choice for meat lovers looking for quality and a refined taste experience. | € 43,00 |
| Simmentaler ( Austria ) (3 weeks matured) Red-furred mountain cattle that can graze grass and clover in peace on mountain slopes and valleys. Meat with soft and fine texture, spicy flavour and fine marbling. | € 48,00 |
| Black Angus ( Azores, Portugal ) (aged for 3 weeks) Proud, regal and inky black grass eater that can remain in the wild all year round on this island. This biotope determines its unique aroma and tangy flavour with natural fatty veining. | € 48,00 |
| Holsteiner ( Austria ) (3 weeks matured ) Black and white dairy cattle, from less intensive dairy farms. Stress-free and extensive pastures produce a dark red meat with a deep and creamy flavour with strong marbling. | € 47,00 |
| Avila (Spain) (2 weeks matured) These breeds live winter and summer on the vast pastures around Avila Spain. Feed on the tender grass and acorns of the holm oak. | € 48,00 |
| Vittelone ( Italy ) (2 weeks matured) The young Limousin or Salers ox is selected in the Limousin region in central France. Raising is in the hands of our Italian farmers on their loving soil in the region near Verona. The meat is soft and tender and very fine-grained. No long maturation required. | € 47,00 |
| Frisona Gallega ( Spain ) (3 weeks matured) Dairy cattle raised in peace in Spanish Galicia. Possesses a deep red colour, full flavour and excellent structure. | € 52,00 |
| Hereford ( England ) (3 weeks matured ) Selected by small traditional breeders from Ireland who feed their cattle exclusively on grass. The meat is creamy but with a firm texture. We therefore also mature them beautifully. | € 47,00 |
| Butcher Selection The ultimate and best cut of meat. Selected for colour, fat marbling, aroma and texture. Aged according to the tradition of yesteryear. | € 52,00 |
Tasting
You can also take a tasting of different breeds. Min 2 people, one variety per person is possible, max 4 different varieties.
1. Neck
- a) Thick neck muscle
- (b) Thin neck muscle
- (c) False lumbar
2. Drierib
- a) Thick neck muscle
- b) Thin neck muscle
- c) False lumbar ball
- (d) Cleolayer
3. Six-rib
4. Intermediate rib
5. Thin loin
6. Pure fillet
7. Spider head
8. Thick buttock
- a) Fixed side
- b) Small ruler
- c) Small bullet / pear / trident
- d) Large bullet / tache noir / black spot
- e) Peeled large bullet
- f) Lost piece
9. Shank
- a) Soup meat
- b) 6 peeled
10. Pastor's hat
11. Flat ribs
- (a) Soup meat
- (b) Peeled overlay flat ribs
12. Breast
- (a) Soup meat
- (b) Peeled breast skin
13. Mutton or flank
- a) Soup meat
- b) Oval peeled
- c) Elongated peeled / bavette
14. Ball of shoulder
- a) Solid side ball of shoulder
- b) Raised ball of shoulder
- c) Peeled ball of shoulder
15. Small nerve piece
- a) Lower peeled
- b) Upper peeled
- c) Small peeled
16. False fillet
- a) Bottom false fillet
- b) Upper false fillet
17. Middle shank meat
- a) Biceps
- b) Pipe steak
- c) Pyramid
- d) General
18. Peeseind
- a) Royale peeled
- b) Swallowtail
- c) Herring
19. Groothoofd
- (a) Bullet
- (b) Thick plate
- (c) Thin plate
- (d) Pipe cap
20. Needle
21. Small head / hip
- a) Small filet mignon
- b) Large filet mignon
- c) Small donkey
- d) Flapjack
22. Flat buttock
- a) Body
- b) Corner
- c) Point / overlay small head
23. Filet d'anvers or muscle
24. Tail
25. Fat crow
26. Thin crow
27. Peeled on shoulder blade
- a) Peeled on shoulder blade
- b) Peeled next to / shoulder blade
- c) Small peeled shoulder blade