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Our special maturing process gives the Chateau piece a pleasantly intense aroma
intense aromas
the prime sirloin
Die ganzjährige Weidehaltung im Freien und unser besonderes Reifeverfahren verleiht dem Fleisch eine besonders aromatische Geschmacksnuance
and spices are used in the cooking process
DRY AGED | Rib-Eye am Stück | Bodensee Färse Weight:1500g Our special maturing process givesA true steak classic: The rib eye from the German heifer, also known as entrecte, is cut from the prime rib and is an absolute all rounder cut. Thanks to its excellent marbling and the classic fat eye, the taste comes into its own and is therefore extraordinarily juicy.
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