The Dry Aged Beef pioneer
When meat refinement was still nearly unknown in Germany, Rico Schlegel (CEO) butcher and graduate engineer for meat technology, decided to produce premium meat of the highest quality class from solely German cattle, veal, and pork.
From the love for high quality meat products and traditional craftmanship, he founded the True Wilderness GmbH in 2012.
In the north-western Friesoythe, a small town in thesouth-west area of Oldenburg, we are producing dry aged beef of the best quality from German premium meat. It all began in Bösel, but we quickly outgrew that production site. Today, we work on over 4500 m² of production area to produce the best bone-matured meat every day.
Until this day, Rico Schlegel is the only butcher that has fully specialized in the refinery of solely German high-quality meat. A big portion of passion and traditional craftmanship, paired with state-of-the-arttechnique and in-depth expertise make our dry aged beef so unique.
From the love for high quality meat products and traditional craftmanship, he founded the True Wilderness GmbH in 2012.
In the north-western Friesoythe, a small town in thesouth-west area of Oldenburg, we are producing dry aged beef of the best quality from German premium meat. It all began in Bösel, but we quickly outgrew that production site. Today, we work on over 4500 m² of production area to produce the best bone-matured meat every day.
Until this day, Rico Schlegel is the only butcher that has fully specialized in the refinery of solely German high-quality meat. A big portion of passion and traditional craftmanship, paired with state-of-the-arttechnique and in-depth expertise make our dry aged beef so unique.
OurCraft
- 1
select
Only meat of the highest quality grade is being refined by us and gets to go into our maturation chambers. Therefore, every piece is being inspected to ensure the quality criteria like freshness, marbling, structure and color. - 2
mature
We mature our meat for several weeks in specially designed maturation chambers. The meat is hung dry on the bone in cooled and intensively ventilated maturation chambers. The temperature, humidity and air circulation need to be in control at all times. That way, the meat matures under totally natural conditions and develops its unique, intensive and nutty flavour. - 3
process
After the maturation, all cuts and products are produced based on the daily orders. Thanks to our experience in butchering, our know-how and the love forour products, we can present our grand selection of classic and American steak cuts to our.
Highest quality standards
Thanks to the highest level of hygiene, whilst maturation as well as processing, our customers can enjoy a maximum of pleasure, quality and freshness. We measure great importance to a competent and hygienic processing of the meat according to given hygiene standards. Our high quality standard is being documented and verified by intensive controls by the local veterinary authorities. Apart from that, our production site is IFS-certified.IFS certificate
IFS (International Featured Standards) was developed by and for all participants of the supply chain. All standards are process standards, which are to help the users to be able to adhere to the requirements of food and product safety laws and give them uniform specifications regarding food and product safety as well as quality.Download certificate (pdf)
An IFS certification shows that the certified company has established processes that are suitable to ensure food and product safety and adhere to and implement customer specifications as well. The True Wilderness GmbH was very successfully IFS certified.
lifeblood andpassion
Premium quality
By our very highly set quality standards we ensure a maximum of pleasure, quality and freshness.
Individual cuts
An extensive product range from American steak cuts, classic secondary cuts to traditional steak cuts.
German premium meat
We use the potential of the German farmers and producers, as they offer meat of the highest quality.
Traditional craftmanship
Expertise and know-how united. We measure great value to the traditional butcher’s trade – combinedwith state-of-the-art technology.
Intensive nutty flavour
Whilst maturation, the meat develops its unique nutty flavour and the incomparable consistency.
Natural maturation climate
Our meat matures in a climate similar to North Sea air with a modern control system.
Experienced butchers
Our butchers take care of professional meat cutting by hand and the adherence to set quality standards.