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German Angus beef

Dry-aged Angus beef steaks from regional breeders

German Angus cattle from regional breeders + dry-ageing in our ageing chamber + cuts portioned by our experienced butchers = generously sized Angus beef steaks with an intensely meaty flavour.

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How are Angus cattle raised?

Our German Angus beef comes from select German breeders who attach great importance to responsibly produced goods. Their businesses prioritise sustainability and respect for animals and the environment. After eight months, the cows are fed corn silage in addition to their regular fare.

How does Angus beef taste?

The meat from the German Angus breed is lined with delicate fat veins; it is fine-fibred and tender. We enhance the aroma of our prime-quality meat by allowing it to dry-age in our ageing chamber, where the valuable loin pieces are hung in controlled conditions before our experienced butchers cut them into marvellously sizeable steaks. Following many tests and samples by our flavour experts, we chose meat that has been dry-aged for five weeks.

What is special about the Angus breed?

Angus beef are originally from Scotland. They came to Germany in the 1920s. It is only since the 1950s that they are increasingly bred as a hybrid between the Scottish Aberdeen Angus and our domestic breeds. Today, breeders participating in the "Certified Angus Beef Germany" meat-branding programme rear cows who are genetically at least 51 % Angus: the father must be a registered Angus bull, the mother at least an Angus crossbreed. While Angus cattle are relatively small, they have a sturdy physique and no horns.  One of their distinguishing features is their docile nature.