New York Strip Steak DryAged

It's not just the outstanding quality of our hand-selected beef loins that is crucial. The fine marbling, the grass and corn silage feeding, the short transport routes, and the age of our animals all play a role. This is how beef becomes perfect Freyberger DryAged Beef. But the decisive factor in DryAged Beef is the maturation process. We mature up to 30 beef loins simultaneously in our specially designed maturation room. All our maturation cells and display cabinets are original Dry Ager (R). These guarantee optimal flavor development during the maturation period of at least 28 days.

With our dry-aged beef, we leave nothing to chance. When selecting the best qualities, we naturally also look at the breeds, and we do this right from the start when choosing our farmers. Although it is so common, our Simmental beef most frequently meets our quality standards. But our Pinzgau cattle from Martin Zeberl and Gerd Kaiser from Offenhausen are also absolutely top-notch and are almost always suitable for our dry-agers. French beef breeds like Limousin and Charolais are usually not as suitable; we do have these in our assortment, but we then wet-age them.

Quality Dry Aged Beef comes at a price. Starting with heifer quality, you're already about 30% above the price of a young bull. During maturation, Dry Aged beef loses about 30% more weight compared to Wet Aged beef. Finally, the dried and often unappetizing outer edges also have to be trimmed off. This is why our Dry Aged New York Strip Steak costs about 50% more than a comparable, Wet Aged piece.