New York Strip Steak Dry-Aged

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.

Qualität bei Dry Aged Beef hat seinen Preis. Angefangen bei der Färsenqualität startet man schon etwa 30 % über dem Preis eines Jungbullen. Während der Reifung verliert das Fleisch beim Dry Aging im Vergleich zum Wet Aging etwa 30 % mehr an Gewicht. Zuletzt müssen auch noch die Randpartien, die abgetrocknet und oftmals unansehnlich sind weggeschnitten werden. So kommt es zustande, dass unser Dry Aged New York Strip Steak etwa 50 % mehr als ein vergleichbares Stück, Wet Aged, kostet.