Discover our exquisite wet-aged beef selection at Metzgerei Freyberger. Learn why our finely aged steaks and special cuts offer a taste experience of the highest order. Quality you can taste.
Wet Aged Beef: The Art of Wet-Aged Beef Meat Maturation
At Freyberger Butcher Shop, quality is our top priority. Our products are the result of passion and traditional craftsmanship. Learn more about the art of meat aging and why our wet-aged beef is unique.
The Secret of Wet Aged Beef
Our wet-aged beef is aged in vacuum bags for at least seven days, giving it its unparalleled flavor and tenderness. During the on-bone aging process, we optimize the ratio of aerobic to anaerobic bacteria to create the perfect environment for succulent meat. During this fascinating aging process, our wet-aged beef develops its unique flavor and unparalleled tenderness. The careful optimization of the bacteria ratio during the first seven days on the bone creates the perfect environment for succulent meat. Immerse yourself in the world of indulgence and experience the difference with our Wet Aged Hanging Tender.
Wet Aging in Beef: From the Day of Slaughter to the Perfect Core Temperature
Wet aging is all about the art of meat aging. After slaughter, the beef is carefully prepared and vacuum-packed. During this time, a fascinating process begins in which the meat retains its own juices and blends with the natural juices. Our experienced butchers oversee every step to ensure the meat ages at the ideal temperature of °C. The result is a tender and juicy piece of meat that will delight every palate. Learn more about the journey from beef to the perfect internal temperature.
Discover our Wet Aged Beef variety
Discover a wide range of wet-aged steaks that will delight your taste buds. From Picanha to Flat Iron to Spider Steak, we offer a diverse selection of specialty cuts. With our special aging packaging, you can conveniently age these exquisite cuts in the refrigerator or freeze them, ensuring you always enjoy perfectly aged wet-aged beef. Experience the highest level of quality and taste.
Frequently Asked Questions about Wet Aged Beef
Wet-aged beef is a aging method in which the meat is aged in its own juices in vacuum bags to enhance its flavor and tenderness.
Maturation on the bone and optimized germ formation during the first 7 days give our wet-aged beef its unique flavor and juiciness.
We recommend an internal temperature of 54 to 58°C for the Wet Aged Hanging Tender. You can find more tips in our YouTube video.
In addition to the Hanging Tender, we offer Picanha, Flat Iron, Spider Steak, Las Vegas Cut and more.
Yes, you can let your steak cuts mature in the refrigerator or freeze them in our aging packaging so you can always enjoy them perfectly matured.
