As a family-run butcher shop, we have been offering flavorful, premium-quality beef since 1958. We are particularly proud of our dry-aged beef, which we age for weeks in our own aging chamber. This high standard ensures the highest quality and a unique taste experience. You can purchase the meat in our store or conveniently order online.
Buy Dry Aged Beef from Freyberger - for the love of meat
As a family business, our connection to meat is our top priority. Our dry-aged steaks are our pride and joy. Our master butchers put a lot of effort into these special cuts of beef and bring the necessary expertise to their preparation. We guarantee our customers the highest quality and the best meat experience!
Dry Aged is worth it - quality beats price
Compared to conventional meat, dry-aged beef is in the higher price segment. However, this price is reflected in the quality, which is attributable to the outstanding craftsmanship of our butchers. Because the meat hardly loses any volume when roasted or grilled, you pay for what you would expect from dry-aging. The tender result is immediately apparent on the palate, making the price seem irrelevant. A good dry-aged beef has an incomparable flavor, with nutty notes, buttery nuances, and spicy aromas on the tongue. This is primarily due to our careful selection and the exceptionally high standards of our animal husbandry. All of these factors speak for our dry-aged beef and make our special cuts such convincing products.
Dedication pays off - the maturation period of dry-aged beef
Our dry-aged beef is surrounded only by air in the aging chamber. The drier the ambient air, the more the meat dries out. The meat must dry-age for at least 21 days. But we go one step further: We age our beef for at least 28 days. The reason: Longer aging opens up entirely new dimensions in flavor and ensures better quality. However, we can't overdo it. The maximum aging period is 70 days. Exceeding this aging period would result in a significant loss of quality. We have perfected our dry-aging process over the years and, with our experience, can offer products of the highest quality. It is the substance of our aging that makes our dry-aged beef so unique, as we dedicate our passion and considerable time to achieving top quality.
Explosion of taste - with dry aging to the perfect steak
Dry-aged beef has its own strong flavors. The meat is savory, nutty, and buttery. The interplay of these qualities forms the basis for a unique steak experience. Dry-aged meat is ideal for grilling or pan-searing. For pan-searing, it's recommended to develop the buttery notes and toss the steak in butter in a hot iron. On the grill, however, the steak cooks perfectly over an open flame and cooks indirectly to the perfect cooking point to fully bring out the nutty flavor. The resting period after roasting or grilling is also important. The meat needs to relax first, which is why you should let it rest for a few minutes before carving. Then sprinkle with salt flakes and garnish with herbs, and your perfect steak is ready to enjoy!
