rinderkotelett dryaged club steak - natürlich von Freyberger
Origin

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.

Shelf life & storage

Our beef chop is still available after arrival at your location or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    DryAged beef chop

    €50,00
    €62,50 /kg

    Tax included. Shipping calculated at checkout

    3 reviews
    3 reviews
    • 800g or 1000g steak, vacuum packed
    • Perfectly matured quality with guarantee
    • Freyberger's Plus Guarantee
    • With the classic intense taste and beautiful marbling!
    variant:800g steak
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    DryAged beef chop

    800g steak

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    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.

    Shelf life & storage

    Our beef chop is still available after arrival at your location or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method

      Matching

      Icelandic sea salt flakes

      Icelandic sea salt flakes

      €6,90

      Maldon Sea Salt Flakes

      Maldon Sea Salt Flakes

      €0,00

      Need some inspiration?

      Suitable recipes

      Die Drei im Lebkuchen sind zurück

      Die Drei im Lebkuchen sind zurück

      Wildbraten leicht gemacht - Rehkeule zubereiten

      Wildbraten leicht gemacht - Rehkeule zubereiten

      Die Haltungsformen bei Schweinehaltung

      The husbandry methods for pig farming

      more taste is not possible

      DryAged beef chop

      The front part of the sirloin, the dry-aged beef chop, also called a cote de boeuf or club steak, is, in our opinion, the best cut of the entire sirloin. The bone keeps it beautifully juicy. The marbling is more pronounced than in the rear part of the sirloin, which in turn means more flavor. Through dry-aging, we further concentrate the flavor of the meat, creating a taste experience that is second to none.

      DryAged Beef Chop - Ideal for Grilling and Roasting

      Dry-aged beef chops are best cooked briefly. It doesn't matter whether they're cooked from the front, back, or sous-vide, and then placed in the Gustus top-heat grill. A beef chop needs heat, roasted flavors, and perfect cooking. This is lower with dry-aged beef, depending on the meat's maturity. For example, a beef chop aged for eight weeks can reach the perfect degree of doneness at just 50 to 53°C. Because the moisture loss during aging prevents excessive cooking loss during grilling or roasting, it's best to remove it from the heat early.

      What else is there for dry-aged cuts

      We offer various dry-aged cuts from the back. OurPorterhouse Steak(also known as King Steak) combines a large portion of fillet with roast beef in one piece. Our ever-popularT-bone steakand our beef chops complete the cuts with bones. But we also offer boneless steaks dry-aged.Ribeye steak, theNew York Strip Steakor roast beef is a real alternative when there aren't many people at the table.