roastbeef dryaged roastbeef us australisch - 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 roast beef is still available after arrival at your premises 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.

Zubereitungsmethode

Roastbeef DryAged

€29,30

€97,67 /kg

Tax included. Shipping calculated at checkout

300g or 400g steak, vacuum packed
Perfectly matured quality with guarantee
Freyberger's Plus Guarantee
with the typical, small fat edge
finely marbled

variant:300g steak

Variant

Pickup available at Freyberger Katzwang Usually ready in 24 hours

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

Shelf life & storage

How to get your order to your home

1. Fresh chilled products

2. Packed with cooling pads

3. Express delivery 8am-12pm

Zubereitungsmethode

Roastbeef DryAged

Best A-Cut quality

In German, an A-cut is a cut of meat that is also known as quick-roast meat. So, beef fillet,RibeyeandBeef rumpThese cuts are among the most tender cuts of meat and come exclusively from heifers, i.e., female animals that have not yet calved. Our Dry-Aged Roast Beef is particularly flavorful and offers the ultimate in meat enjoyment. Buy delicious roast beef now and enjoy!

What does Roastbeed DryAged mean?

Dry aging is the process of aging meat in a dry state, which was the most popular method of aging meat until the 1970s. The meat is hung in a cold room and aged unpackaged. Beef should be aged for at least 21 days, and ideally 30 to 45 days, at a temperature of 2 to 5 degrees Celsius and a humidity of 80 to 85%. During this process, the water drains from the meat, and the loss of moisture results in a dry rind. These dry, brown ends are later trimmed. After aging, the meat has lost up to 40% of its original weight, and the dry aging process imparts a particularly intense and aromatic flavor.

What can you use roast beef for?

Our Dry-Aged Roast Beef has a slightly nutty flavor and a buttery texture that will literally melt in your mouth. It's also known as rump steak or strip loin. Please don't remove the fat cap, as it carries the flavor of this special cut of meat. We recommend searing our roast beef: To do this, first cut the fat and place your roast beef in a pan with clarified butter, where you can sear it on both sides. Then, glaze it with clarified butter and enjoy!

Zubereitungsmethode

Roastbeef DryAged

How to get your order to your home

Zubereitungsmethode

How to get your order to your home

Zubereitungsmethode

How to get your order to your home

Zubereitungsmethode

Need some inspiration?

Suitable recipes

The husbandry methods for pig farming

Turducken - Turkey, duck and chicken

This year again goose roast service at Freyberger