beef

A third-generation butcher's trade may not always guarantee the best steaks and delicious homemade sausages. But as a family business, we focus on precisely that. We want to delight you, our customers, with our beef. From wet-aged to dry-aged beef, you'll find only premium quality here!

Meat aging plays a crucial role in the flavor of the high-quality beef we offer. This requires one thing above all: time, so that the meat's own enzymes can ensure that the muscle fibers become tender and tender. Depending on the aging process, this is how the beef acquires its consistency and color. A distinction is made here between wet aging and dry aging. In the former, the meat is vacuum-sealed in a protective atmosphere immediately after slaughter and matured in an airtight manner for around 30 days. This preserves its inherent flavor. We are particularly well-known and popular for our dry-aged beef: the meat is hung on the bone in special aging cabinets for up to 56 days. The loss of liquid makes the meat particularly tender and develops an intense flavor. Which beef you prefer depends entirely on your own taste. Why not try both methods and choose your personal favorite?