Roastbeef DryAged

Roastbeef DryAged


Regular price€25,77
€85,90/kg
Tax included. Shipping calculated at checkout.
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  • 300g or 400g steak, vacuum packed
  • Perfectly matured quality with guarantee
  • Freyberger's Plus Guarantee
  • with the typical, small fat edge
  • finely marbled

Our roast beef will keep for at least 5 days after it arrives at your location or after you pick it up, 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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Roastbeef DryAged

Best A-Cut quality

In German, an A-cut is a cut that is also known as quick-roast meat. This includes beef fillet, ribeye andbeef rump . These cuts are among the most tender cuts of meat and come exclusively from heifers. In other words, female animals that have not yet calved. Our DryAged Roast Beef is particularly tasty and offers the highest level of meat enjoyment. Buy delicious roast beef now and enjoy!

What does Roastbeed DryAged mean?

Dry aging is the term used to describe dry aging, 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, preferably 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 comes out of the meat and the loss of liquid gives it a dry rind. These dry, brown end pieces are later trimmed. After aging, the meat has lost up to 40% of its original weight and the dry aging gives it a particularly intense and aromatic taste.

What can you use roast beef for?

Our Dry Aged Roast Beef tastes slightly nutty and has a buttery texture that will literally melt in your mouth. It is also known as rump steak or strip loin. Please do not remove the fat cap, as it is what gives this special piece of meat its flavor. We recommend that you quickly fry our roast beef: To do this, cut into the fat edge first and place your roast beef in a pan with clarified butter, where you fry it on both sides. You can then glaze it with clarified butter and enjoy!

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