Dry aged

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 Blue-White (3 weeks aged) Very fine, tender, and lean beef. The Belgian Blue-White breed (white coat with blue shadows) is unique, known for its exceptional muscle development and meat quality. Belgian Blue-White meat stands out due to its unique combination of tenderness, taste, and leanness. It’s an excellent choice for meat lovers seeking quality and a refined taste experience.	€ 44,00
Simmental (Austria) (3 weeks aged) Red and white mountain cattle that graze peacefully on grass and clover in mountain slopes and valleys. The meat has a soft, fine texture, a spicy taste, and fine marbling.	€ 49,00
Black Angus (Azores, Portugal) (3 weeks aged) Proud, majestic, and jet-black grass-eater that can stay in nature year-round on this island. Its unique habitat determines its distinctive aroma and spicy taste with natural marbling.	€ 49,00
Holsteiner (Austria) (3 weeks aged) Black and white dairy cattle from less intensive dairy farms. Stress-free and expansive pastures ensure dark red meat with a rich, creamy taste and strong marbling.	€ 48,00
Holgus (aged for 3 weeks) Holgus is a unique crossbreed of Holstein and Angus. Perfect marbling, dark red meat. Absolute top quality.	€ 60,00
Vittelone (Italy) (2 weeks aged) The young Limousin or Salers steer is selected from the Limoges region in central France. It is raised by our Italian farmers on their cherished land near Verona. The meat is tender, juicy, and finely textured, requiring no long aging.	€ 48,00
Frisona Gallega (Spain) (3 weeks aged) Dairy cattle raised peacefully in the Spanish region of Galicia. It has a deep red color, rich taste, and excellent texture.	€ 58,00
Hereford (England) (3 weeks aged) Selected by small traditional breeders from Ireland who exclusively feed their cattle with grass. The meat is creamy but with a firm texture, making it ideal for dry-aging.	€ 48,00
Butcher Selection The ultimate and finest cut of beef. Selected based on color, marbling, aroma, and texture. Aged following traditional methods.	€ 58,00

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