beef cheeks

In our butcher shop, several cattle are butchered every week. As a traditional butcher, it's important to us to perform this step ourselves, as this is the only way we can tell exactly where our meat comes from. It also allows us to ensure the entire aging process is carried out correctly. Most of our beef is wet-aged. But what's special about us is that we dry-age our animals for at least seven days after slaughter and before vacuum aging. This gives the so-called rump a special meat flavor and makes it wonderfully tender. Please understand that we can only deliver a maximum of eight cheeks per week, provided there are none left over from the previous week, as our beef cheeks are always prepared fresh. So, be quick!

No matter what beef you buy from us, whether it is aBeef nut,Roulades,Roulade,Mayor's pieceor aRibeye steakis: We have the highest standards for the quality of our meat, the perfect degree of maturation, and the origin of the animals. So you can be confident that you'll always receive a high-quality piece of meat from us. Please also follow the preparation instructions for all our products.

Rinderbacke werden am besten geschmorrt, z.B. mit Rotwein oder Madeira. Bestellt euch noch heute eure Wurst und euer Fleisch vom Freyberger direkt zu euch nach Hause.