DryAged beef chop

DryAged beef chop


Regular price€43,12
€53,90/kg
Tax included. Shipping calculated at checkout.
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  • 800g or 1000g steak, vacuum packed
  • Perfectly matured quality with guarantee
  • Freyberger's Plus Guarantee
  • With the classic intense taste and beautiful marbling!

Our beef chops will last for at least 5 days after arrival or collection 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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more taste is not possible

DryAged beef chop

The front part of the beef loin, the dry-aged beef chop, also known as Cote de Boeuf or club steak, is, in our opinion, the best part of the whole beef loin. The bone keeps it nice and juicy. The marbling is stronger than in the back part of the loin, which in turn means more flavor. By dry-aging, we concentrate the flavor of the meat even more and manage to create a taste experience that is second to none.

DryAged Beef Chop - Ideal for Grilling and Roasting

The best way to do a dry-aged beef chop is to briefly fry it. It doesn't matter whether you do it from the front, back or sous-vide and then put it in the Gustus top heat grill. A beef chop needs heat, needs roasted aromas and a perfect degree of doneness. This is lower with dry-aged meat, depending on the degree of maturity of the meat. For example, a beef chop that has been aged for 8 weeks can reach the perfect degree of doneness at 50 to 53 °C. Because the moisture is removed during the maturation process, the cooking loss when grilling or frying must not progress too far. It is therefore better to remove it from the heat earlier.

What else is there for dry-aged cuts

We have various dry-aged cuts from the back. Our porterhouse steak (also known as king steak) combines a large portion of fillet with roast beef in one piece. Our ever-popular T-bone steak and our beef chop complete the cuts with bones. But we also have dry-aged steaks without bones. The ribeye steak , the New York strip steak or the roast beef are a real alternative when there aren't many people at the table.

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Jürgen Rietsch
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