After a long search, we have finally found cattle in Germany that meets our high quality standards: German Angus cows. The Angus breed is known for its excellent marbling. Delicate fat veins line the meat, creating a wonderful flavour and succulence. Our dry-ageing process emphasises these qualities even further. According to our own tests, these cuts benefit most from 5 weeks of dry-ageing, which yields an optimal flavour.
Try this flavoursome meat with its nutty notes. Our Angus porterhouse is a great place to start. The porterhouse steak has a relatively large fillet and sirloin part and easily feeds two, thanks to its impressive size. It is cut from the short loin.