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After the European Championship bratwurst and burger, now comes the European Championship steak
Freyberger butcher's shop creates the German steak for the European Championship. The meat is dry-aged and colored black, red and gold. This highlight is a ribeye steak which, after the two-week dry-aging process, is seasoned with black sesame, paprika and turmeric. The meat is only available in the local butcher's shops and only for a short time, while stocks last.
Perfect gag for the football party
Thanks to our rub and the associated coloring, the steak is ideal for the Germany games during the European Championship. "It's a great way to celebrate the match or, of course, to get over it," jokes meat sommelier Dirk Freyberger. It's a real eye-catcher and fits in well with the butcher's EM product range, he adds.
Reminder. In the last few weeks, the butcher's shop has developed both an EM bratwurst and an EM burger . Both products also in the colors of the national flag. Either through special seasoning for the EM bratwurst , such as black sesame, black pepper, Peppadew and turmeric, or with the help of food, such as a black bun, strawberry sparkling wine chutney and cheddar cheese, as in the EM burger .
Quality is paramount
"Just because we are now coming up with so many products for the European Championships doesn't mean that we are losing quality," explains Dirk. The Freyberger butcher's shop relies on pasture-raised livestock and communicates this publicly. "We regularly publish videos and visit our farmers," reveals the butcher.
All content is available on the Freyberger TV YouTube channel , and the videos for beef , lamb and poultry are already online. "We're far from having filmed everything, but many more insights will be released in the coming months," says the meat sommelier.
How to make the German steak
The meat is quick and easy to prepare. This means you can relax and enjoy the game without missing a single dribble. "Of course, we made sure to get a piece that could be on the table quickly," says Dirk. After all, you get in the mood for all Germany games and these are often the highlight of the day, says the butcher.
It is a well-marbled ribeye steak that should be grilled for three to five minutes on each side. The core temperature should be between 52 and a maximum of 56 °C. The dry aging process gives the German steak an intense flavor and a delicious aroma. The meat is particularly tender, has better frying properties and loses less weight after frying (in contrast to wet aging).
"We hope that the steak will be well received. The European Football Championship is an absolute sensation for many and we naturally want to accompany all our customers accordingly," says the master butcher.
