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01 Steaks

DRY AGED STEAKS

Dry ageing is the process by which large pieces of meat are aged for several weeks to several months under strictly controlled conditions. This process intensifies the taste of the meat itself and makes it softer to make the steak as tasty as possible.

VINTAGE BEEF

At least 60 months old cows retired for the purpose of creating a special category of meat VINTAGE BEEF. This category is characterized by a pronounced taste of mature meat enriched with golden yellow tallow obtained exclusively by GRASS FED breeding.

CRAFT BUTCHERY

A part that is dedicated to rare cuts, each of which is specific in its own way. Ideal for experimenting. Each steak tells its own story and takes only one place in half a carcass.

BBQ

Put some smoke on it!

02 Cooking

03 Specialties

Specialties – because we are the only ones that can offer them.

04 Custom Butchery

Special requirements and cuts at the customer’s request. Can you challenge us?