Beef tenderloin is known as the most tender and soft meat of the cow. This is because it is an inactive muscle. As a result, the meat has a fine texture, little fat and little connective tissue. Fancy a high-level barbecue? With this tenderloin, you put one of the finest cuts of beef on your garden table. Read More
Entrecôte is a big favourite on the barbecue. Many meat lovers find this sirloin steak the most tasty piece of beef. It owes this in part to its beautiful marbling. Entrecôte is lean meat, cut between the ribs with a small rim of fat from the back. Ideal for the barbecue! Read More
T-bone steak is double enjoyment. The T-shaped bone treats you to sirloin on one side and tenderloin on the other. This way, you taste the best of beef: the juicy and flavourful steak and the lean, buttery tenderness of tenderloin. Read More
Ribeye, the favorite steak of many meat connoisseurs! The high level of intramuscular fat makes the ribeye one of the tenderest steaks. This marbling provides an enormous amount of taste and makes the ribeye ideally suited for the BBQ. Read More
Due to the beautiful marbling of the flat iron, this steak has a nice traditional taste. In the past, the product was mainly used for stew, but nowadays enthusiasts characterize the flat iron steak by its through-and-through marbling as the most tasteful steak. Read More
The Côte de boeuf is the king of all steaks. The thickly cut ribeye on the bone is a real treat for every meat lover. The 28-day maturation process develops subtle flavors that are unparalleled. Take your time and let the steak cook slowly to preserve its tenderness! Read More
Steak from the flank, aged for at least 21 days, weight is customer-specific. Read More
The pork skewers are a premium product for on the barbecue or in the pan. The pork skewers are marineted and packed in a skin tray. Read More
Pork belly without rind, bones or cartilage, cut into slices of approx. 5 mm thick and then twisted onto skewers and seasoned. Read More
The lamb skewers are a premium product for on the barbecue or in the pan. The lamb skewers are marineted and packed in a skin tray. Read More
