Dry AgingQuality

German premiumDRY AGED
Veal

For the production of our MUKA, our dry aged veal, we exclusively work with few selected long-time partners that have a long tradition of breeding veal. The species-appropriate upbringing of calves is their top priority. The calves come from the best cows and are crammed exclusively with roughage.

The meat of these still young animals is being hung dry on the bone over 3 weeks. By that, it develops its dark and very characteristic colour combined with a round meat taste, that you can probably only find in our MUKA dry aged veal.

RealCraft

Old
craftmanship

We refine our veal 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 meat from the best German veal. 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 veal 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 veal 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 dry aged veal.

Craftsmanship meets modernity

After the veal 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 steak cuts to our customers.

OurHighlights

Dry AgedT-bone steak

Characteristic: classic T-shaped bone
Cut from the calves back
Intensive nutty flavour
Matured over 3 weeks on the bone
German premium meat
Cut
Content
Approx 0.35 Kg
01
05

Dry AgedChop

Cut from the calves back
A classic from the French cuisine
Intensive nutty flavour
Matured over 3 weeks on the bone
German premium meat
Cut
Content
Approx 2 x 0.3 Kg
02
05

Dry AgedTomahawk Steak

Cut from the calves back
Well marbled rib eye with a long bone
Intensive nutty flavour
Matured over 3 weeks on the bone
German premium meat
Cut
Content
Approx 0.6 - 0.8 Kg
03
05

Dry AgedButterfly Steak

Eye-catcher and a gourmands delight
Cut from the high rib
Intensive nutty flavour
Matured over 3 weeks on the bone
German premium meat
Cut
Content
Approx 1,0 Kg
04
05

Dry AgedCarRee French racked

A special piece from the calves back
Finely marbled rib eye with along bone
Intensive nutty flavour
Matured over 3 weeks on the bone
German premium meat
Cut
Content
Approx 5,0 Kg
05
05

DRY AGED
T-bone steak

✓ Characteristic: classic T-shaped bone
✓ Cut from the calves back
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
approx
0.35 Kg

Details

DRY AGED
chop

✓ Cut from the calves back
✓ A classic from the French cuisine
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
approx
2 x 0,3 Kg

Details

DRY AGED
Tomahawk Steak

✓ Cut from the calves back
✓ Finely marbled rib eye with a long bone
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
0,6 - 0,8 Kg

Details

DRY AGED
Butterfly Steak

✓ Eye-catcher and a gourmands delight
✓ Cut from the high rib
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
A
‍1.8 Kg

Details

DRY AGED
CarRee French racked

✓ Special cut from the calves back
✓ Finely marbled rib eye with a long bone
✓  Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
5.0 Kg

Details

DRY AGED
Boneless back

✓ One of the most tender cuts of the calf
✓ Cut from the top of the back
✓ Very tender piece of meat with an intense taste
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
A
‍2,5 Kg

Details

DRY AGED
Carree

✓ A pleasure in taste
‍✓ Cut from the calves back  
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium meat
Cut
Content
Approx
4.o Kg

Details

  • Owner-managed
    company

  • premium meat
    from Germany

  • Certified high
    quality standards

  • individual
    cuts

  • Traditional
    craftmanship

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Dry aged vealrecipe 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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