New York Strip Steak DryAged

New York Strip Steak DryAged


Regular price€22,92
€84,89/kg
Tax included. Shipping calculated at checkout.
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  • 270g or 370g steak, vacuum packed
  • Perfectly matured quality with guarantee
  • Freyberger's Plus Guarantee
  • Also called high roast beef, rump steak, strip steak or striploin

Our New York Strip Steak will keep for at least 5 days after it arrives at your location or after you pick it up, at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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DryAged New York Strip Steak is not the same as DryAged New York Strip Steak

The term dry-aged beef is now encountered in every well-stocked specialist shop and every online shop for good meat. So what sets our dry-aged beef apart from other competitors? And what makes our dry-aged New York strip steak so special?

With time comes taste!

It is not just the outstanding quality of our hand-picked beef loins that is important. 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 the beef becomes perfect Freyberger DryAged Beef. But the decisive factor in DryAged Beef is the maturing. We mature up to 30 beef loins at the same time in our specially designed maturing room. All of our maturing cells and sales cabinets are original Dry Ager (R). These guarantee optimal flavor development during the maturing period of at least 28 days.

race and class

We leave nothing to chance with our dry-aged beef. When selecting the best qualities, we naturally also look at the animal breeds, and this is already the case when selecting our farmers. Despite the fact that it happens so often, our Fleckvieh beef cattle most often meet our quality requirements. But our Pinzgauer cattle from Martin Zeberl and Gerd Kaiser from Offenhausen are also absolutely top-notch and are almost always suitable for our dry-aged beef. The French beef breeds such as Limousin and Charolais are not so suitable; we also have these in our range, but they are then wet-aged.

Why so expensive?

Quality in dry aged beef has its price. Starting with the quality of the heifer, it starts at around 30% more than the price of a young bull. During the maturation process, the meat loses around 30% more weight with dry aging than with wet aging. Finally, the edges, which are dried out and often unsightly, have to be cut away. This is why our dry aged New York strip steak costs around 50% more than a comparable piece, wet aged.

Passion makes the difference

As meat sommeliers, Dirk and Sven Freyberger stand for uncompromising quality and taste experiences with our dry-aged beef with their concentrated knowledge and their unwavering passion.
That is why Freyberger’s DryAged New York Strip Steak is unrivaled in Nuremberg.
Do you want to know how to prepare your perfect steak? Then come along to our grill seminars and learn how it's done from the pros!

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