RealCraft

Old
Craftmanship

We refine the heifer meat 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 heifer meat from 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 heifer meat 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 "Steinwittener Färse" (Heifer) meat 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 heifer meat.

Craftsmanship meets modernity

After the heifer meat 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 of heifer to our customers.

OurHighlights

Dry AgedHeifer Roastbeef

Cut from the back of the beef

Fine marbling with fine meat structure

Intensive nutty flavour

Matured over 3 weeks on the bone

German premium heifer meat

Cut

Content

approx. 3,0 kg

Dry AgedHeifer Rib Eye

Cut from the high rib of the beef

Strong marbling with a classic grease eye

Intensiv nussiger Geschmack

Intensive nutty flavour

Matured over 3 weeks on the bone

Cut

content

approx. 2.0 kg

Dry AgedHeifer T-Bone Steak

Cut from the middle to rear back of the beef

The T-shaped bone separates fillet and roastbeef

Intensiv meat flavour

Matured over 3 weeks on the bone

German premium heifer meat

Cut

content

approx. 0,5-0,6 Kg

Dry AgedHeifer rumpSteak

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 heifer meat

Cut

Content

approx. 0,35 kg

Dry AgedHeifer Prime Rib Eye
Steak bone-in

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. 1,0-1,2 kg

DRY AGED
Heifer Roastbeef
(2,0 kg)

✓ Cut from the back of the beef
✓ Fine marbling with a fine meat structure
✓ Intensive nutty flavour
✓ Matured over 3 weeks on the bone
✓ German premium heifer meat

Cut

Content

approx.
2,0 Kg

German premiumDry AgedHeifer meat

RealCraft

Old Craftmanship

We focus onquality

Dry Aging process

Craftsmanship meets modernity

OurHighlights

Dry AgedHeifer Roastbeef

Dry AgedHeifer Rib Eye

Dry AgedHeifer T-Bone Steak

Dry AgedHeifer rumpSteak

Dry AgedHeifer Prime Rib EyeSteak bone-in

DRY AGEDHeifer Roastbeef(2,0 kg)

Cut

Details

DRY AGEDHeifer Roastbeef(5,0-7,0 kg)

Cut

Details