Dry AgingQuality

German premiumDry Aged
Beef

For our label MooQ and JUBU, we exclusively use the meat of our hand-selected male cattle from farms in Germany. From these farms we receive German cattle of superior quality. We exclusively process grown cattle for our top-class products.

Our selected and reliable partners give the cattle what they need to produce extraordinary meat: group herding, enough movement and good fodder.

Due to the 21 days of maturation time, we can present male meat that is bursting with muscularity, combined with a super tender texture and a characteristic taste.

RealCraft

Old
Craftmanship

We refine our MooQ and JUBU beef by dry aging it. With that, the meat is hung dry on the bone over several weeks, following the motto “what matures for a long time finally becomes good”. We have made it our job to refine and perfect meat according to the old craftmanship with the dry aging method.

We focus on
quality

We exclusively use best beef from selected partners in Germany. This is inspected under special criteria upon the arrival of the raw goods. The quality criteria include freshness, marbling of the musculature as well as the structure and colour of the meat. Only the best beef is going into our maturation chambers for refinement. We lay special focus on the professional and hygienic processing of the meat according to set hygiene standards. On top, our company is IFS certified.

Dry Aging
Process

We refine the selected beef over 21 days in specially designed climate chambers. The meat is hung dry on the bone in cooled and intensively ventilated chambers. Temperature, humidity and air circulation have to be constantly controlled. To ensure this, the rooms are permanently flushed with salty air. Through the long maturation time, the meat develops its unique flavour. The result is perfectly refined top-class German beef.

Craftsmanship meets modernity

After the beef has been hung for several weeks, all cuts and products are cut on a daily basis and processed according to the customer’s orders. Thanks to our expertise in meat cutting and the love for our products, we can offer a grand variety of exclusive steak cuts with or without the bone as well as burgers and sausages to our customers.

OurHighlights

Dry AgedPorterhouse Steak

Is cut from the flat roastbeef
The T-shaped bone separatesfillet and Roastbeef
Intensive nutty flavour
Matured over 3 weeks on the bone
German premium meat
Cut
Content
Approx. 0,9-1,1 kg
01
05

Dry AgedTomahawk Steak

Is cut from the high beef rib
Well marbled rib eye with a long bone
Intensive nutty flavour
Matured over 3 weeks on the bone
German premium meat
Cut
Content
approx. 1,0-1,4 kg
approx. 1,4-1,8 kg
02
05

Dry AgedRib eye

Is cut from the beef back
Fine marbling with a fine meat structure
Intensive nutty flavour
Matured over 3 weeks on thebone
German premium meat
Cut
Content
Approx. 2,0 Kg
Approx. 3,5-4,5 kg
Approx. 5,0-7,0 kg
03
05

Dry AgedFlank steak

Is cut from the belly lobe
Long-fibred meat is finely marbled
Intensive nutty flavour
Matured over 3 weeks on the bone
German premium meat
Cut
Content
approx. 1.5 Kg
04
05

Dry AgedBurger Patties frisch 4x180g

Solely matured, seasoned and put into shape
Always freshly produced
Matured on the bone
German premium meat
Cut
Content
Approx. 180g
05
05

DRY AGED
Porterhouse Steak

✓ Cut from the flat roastbeef
✓ The T-shaped bone separates fillet and roastbeef
✓ Intensive nutty flavour
✓ Matured over3 weeks on the bone
✓ German premium meat
Cut
Content
approx
0,9-1,1 kg

Details

DRY AGED
T-Bone Steak

✓ Cut from the middle to rear back of the beef
✓ The T-shaped bone separates fillet and roastbeef
✓ Intensive meat flavour
✓ Matured over 3 weeks on the bone
✓ German premium heifer meat
Cut
Content
Approx
0,5-0,6 kg

Details

DRY AGED
Tomahawk Steak
(1,0-1,4 kg)

✓ Is cut from the high beef rib
✓ Fine marbling with a fine meat structure
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
1,0-1,4 kg

Details

DRY AGED
Tomahawk Steak
(1,4-1,8 kg)

✓ Is cut from the high beef rib
✓ Fine marbling with a fine meat structure
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
1,4-1,8 kg

Details

DRY AGED
Tomahawk Steak 3 RIBS

✓ Is cut fromthe high beef rib
✓ Well marbled rib eye with three long bones
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
4,0 kg

Details

DRY AGED
Cote de Boeuf
(0,3-0,4 kg)

✓ Comes from the front part of the back
✓ Beautiful marbling and rich flesh colour
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone  
✓ German premium meat
Cut
Content
Approx
0,3-0,4 kg

Details

DRY AGED
Cote de Boeuf
(1,0 kg)

✓ Comes from the front part of the back
✓ Beautiful marbling and rich flesh colour
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Conttent
Approx
1,0 kg

Details

DRY AGED
L’entrecote

✓ Chop in one piece with a long rib
✓ Strong marbling
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone  
✓ German premium meat
Cut
Content
Approx
5,0 kg

Details

DRY AGED
Cowboy Steak

✓ A large bone-in rib eye steak
✓ Cut from the high rib of the beef
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
1,2 kg

Details

DRY AGED
Rib Roast

✓ Cut from the high rib of the beef
✓ First class marbling
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
3,0 kg

Details

DRY AGED
Rib Eye (2,0 kg)

✓ Cut from the high rib of the beef
✓ Nicely marbled rib eye with boneand grease cap
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
2,0 kg

Details

DRY AGED
Rib Eye (3,5-4,5 kg)

✓ Cut from the high rib of the beef
✓ Nicely marbled rib eye with boneand grease cap
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
3,5-4,5 kg

Details

DRY AGED
Roastbeef (2,o kg)

✓ The classic from the rear end of the beef back
✓ Characteristic with a white fat edge
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
2,0 kg

Details

DRY AGED
Fillet with chain

✓ From the hindquarter of the beef
✓ The finest cut of beef is very tender
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
2,5 kg

Details

DRY AGED
Fillet without chain

✓ From the hindquarter of the beef
✓ The finest cut of beef is very tender
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
2,0 kg

Details

DRY AGED
Chateaubriand (different grammages)

✓ Comes from the middle of the fillet
✓ The finest cut of beef is very tender
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
between
200 and 800 g

Details

DRY AGED
Filetsteak

✓ From the hindquarter of the beef
✓ The meat is very tender and fine-grained
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
approx
2,5 kg

Details

DRY AGED
Rumpsteak

✓ The classic from the rear endof the beef back
✓ Characteristic with a white fat edge
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
0,35 kg

Details

DRY AGED
Rib eye Steak

✓ Nicely marbled rib eye with bone and grease cap
✓ Cut from the high beef rib
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium heifer meat
Cut
Content
Approx
0,35 kg

Details

DRY AGED
Flank Steak

✓ Is cut from the belly lobe
✓ Long-fibred meat is finely marbled
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
approx
1,50 kg

Details

DRY AGED
hanger Steak

✓ Comes from the belly of the beef
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
1,5 kg

Details

DRY AGED
Flat Iron Steak

✓ A flat steak on the scoop cut of beef
✓ Fine fibrous meat with beautiful marbling
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
1,5 kg

Details

DRY AGED
Teres Major Steak

✓ Muscle from the thick brisket of beef shoulder
✓ Long-fibred, tender and beautifully marbled
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
‍1,5 kg

Details

DRY AGED
spider Steak

✓ A real specialty
✓ Well suited for short frying
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
1,5 kg

Details

DRY AGED
Rib Meat – Beef Fingers

✓ Ideally portioned for preparation
✓ Beautifully marbled and tender
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
2,0 kg

Details

DRY AGED
Chain of Tenderloin

✓ Chain from the fillet
✓ Beautifully marbled
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
1,0 kg

Details

DRY AGED
Cap of Rib Eye Steak

✓ Comes from the lid of the prime rib
✓ Flat steak with coarse meat fibers
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
‍1,0 kg

Details

DRY AGED
Neck

✓ From the core of the prime rib
✓ With strong marbling
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
5,0 kg

Details

DRY AGED
Beef Short Ribs

✓ Are cut from the breast ribs under the beef neck
✓ Strong marbling
✓ High meat content of the ribs
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
1,0 kg

Details

DRY AGED
BBQ Short Ribs

✓ Fully seasoned and suitable for pan frying
✓ Comes from the cross rib of cattle
✓ Strong marbling
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
1,0 kg

Details

DRY AGED
Bacon Bomb

✓ Aged ground beef wrapped in smoked pork belly
✓ Traditionally made
✓ Intensive flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
600 g

Details

DRY AGED Flank Steak marinated with whiskey

✓ Flank steak marinated with highly aromatic bourbon whiskey
✓ Is cut fromthe belly lobe
✓ Intensive nutty flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
1,5 kg

Details

DRY AGED
Burgermeat

✓ Comes from matured back of beef
✓ Is cut into small pieces
✓ Intensive meat flavour
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
2,5 kg

Details

DRY AGEd
goulash

✓ Comes from matured back of beef
✓ Is cut by hand into cubes of approx. 2-3cm in size
✓ Mit leichter Fettanhaftung
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
2,5 kg

Details

DRY AGED
Beef Burger Patties fresh

✓ Solely matured, seasoned andput into shape
✓ Always freshly produced
✓ Matured on the bone
✓ German premium meat
Cut
Content
4x180 g

Details

DRY AGED
Beef Burger Patties fresh (separately wrapped)

✓ Solely matured, seasoned andput into shape
✓ Always freshly produced
✓ Matured on the bone
✓ German premium meat
Cut
Content
approx
90x180 g

Details

DRY AGED
Merguez Burger

✓ Slightly more spicy
‍✓ Made from the finest dry aged beef
✓ Always freshly produced
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
4x180 g

Details

DRY AGED
Beef Burger Patties frozen

✓ Meat traditionally turned through the meat grinder
✓ Prepared fresh after maturation and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
approx
4x200 G

Details

Dry aged Beef Burger Patties frozen (30x200g)

✓ Meat traditionally turned through the meat grinder
✓ Prepared fresh after maturation and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
30x200g

Details

DRY AGED
Beef Burger Patties frozen (30x180g)

✓ Fleisch traditionell durch den Fleischwolf gedreht
✓ Nach der Reifung frisch hergestellt und eingefroren
✓ Am Knochen gereift
✓ Deutsches Premiumfleisch
Cut
Inhalt
ca.
30x180g

Details

DRY AGED
Beef Burger Patties frozen
(40x100g)

✓ Meat traditionally turned through the meat grinder
✓ Prepared fresh after maturation and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
approx
‍40x100g

Details

DRY AGED
Beef Burger Patties frozen
(40x125g)

✓ Meat traditionally turned through the meat grinder
✓ Prepared fresh after maturation and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
4ox125g

Details

DRY AGED
Beef Burger mini frozen

✓ Meat traditionally turned through the meat grinder
✓ Prepared fresh after maturation and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
approx
20x50g

Details

DRY AGED
Beef Balls frozen

✓ Meat traditionally turned through the meat grinder and formed into small balls
‍✓ Prepared fresh after maturation and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
‍2,0 kg

Details

DRY AGED
Beef Sausages

✓ Meat traditionally turned through the meat grinder
✓ Prepared fresh after maturation and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
‍10x100g

Details

DRY AGED
beef back

✓ bone-in with roastbeef, fillet, entrecote
✓ Matured 21 days on the bone
✓ Great marbling
✓ German premium meat
Cut
Content
Approx
20,0 kg

Details

DRY AGED
beef Back 3 Ribs

✓ Matured 21 days on the bone
✓ Great marbling
✓ German premium meat
Cut
Content
Approx
12,0 kg+

Details

DRY AGED
Beef Back
(R+U carcasses, old cows, 400kg+)

✓ Freshly slaughtered
✓ Great marbling
✓ German premium meat
Cut
Content
Approx
12,0 kg+

Details

DRY AGED
Roastbeef T-Bone Cut

✓ Roastbeef with fillet
✓ Matured 21 days
✓ Great marbling
✓ German premium meat
Cut
Content
Approx
5,0-6,0 kg

Details

Roastbeef
T-Bone Cut

✓ Freshly slaughtered
✓ Great marbling
✓ German premium meat
Cut
Content
Approx
6,0-8,0 kg

Details

  • Owner-managed company

  • premium meat
    from Germany

  • Certified high
    quality standards

  • Traditional
    craftmanship

  • Traditionelle
    Handwerksarbeit

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Dry aged beefrecipe suggestions

Recipe
Dry Aged Kotelett vom kalb mit Backgemüse
Dry Aged Kotelett vom deutschen Kalb über 21 Tage am Knochen gereift. Zubereitet ein einmaliges Geschmackserlebnis und unbeschreiblich zart auf der Zunge.
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