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Freybergers Dry Aged Beef
As a family-run butcher's shop, we have been offering aromatic beef of excellent quality since 1958. We are particularly proud of our dry-aged beef, which we let mature for weeks in our own maturing chamber. This high standard ensures the best quality and a unique taste experience. You can buy the meat in our shop or order it conveniently online.
During dry aging, the meat matures directly on the bone. Beef is particularly well suited to this dry aging process. We hang the backs of our heifers and oxen in our aging chamber and let them mature for at least 28 days. This process causes the meat to lose around 30 percent of its volume. This is because water is constantly evaporating during dry aging. The loss of liquid concentrates the meat's flavor in the remaining mass and intensifies the aroma. This biochemical process turns the surface of the meat dark and sometimes covers it with a light, harmless layer of mold. But don't let this put you off, because beneath the outer hardened layers lies the red gold, the dry-aged steak of exceptional quality.
What is special about dry-aged beef, in addition to its unique and intense taste, is the consistency of the meat. The loss of water intensifies the aroma and makes the beef particularly tender. In addition, unlike other cuts of meat, it hardly loses any volume when grilled or roasted. For this reason, we have three rules for dry-aging: time, dedication and quality. These three factors guarantee our outstanding steaks, which will completely convince you with their taste.
While dry-aged meat is kept in a dry-aging chamber for weeks and matures directly on the bone, with wet-aged meat we cut the meat into pieces ready for sale after slaughter and pack them in a vacuum. This prevents the meat from drying out and protects the product from external influences. This allows us to mature the meat in its own juices and offer you the pieces you want in different sizes and variants.
Buy Dry Aged Beef from Freyberger - for the love of meat
As a family business, our relationship with meat is our top priority. Our dry-aged steaks are our pride and joy. Our master butchers put a lot of effort into the special cuts of beef and have the necessary expertise to process them. We guarantee our customers the highest quality and the best meat enjoyment!
Dry Aged is worth it - quality beats price
Compared to conventional meat, dry aged beef is in the upper price segment. However, this price is reflected in the quality and can be attributed to the outstanding performance of our butchery. Because the meat hardly loses any volume when roasted or grilled, you pay for what you can expect from dry aging. The tender result is immediately apparent on the palate and makes the price seem irrelevant. A good dry aged meat has an incomparable taste with nutty notes, buttery nuances and spicy aromas on the tongue. This is mainly due to our careful selection and the extraordinarily high standard of keeping our animals. All of these factors speak for our dry aged beef and make our special cuts convincing products.
Dedication pays off - the maturation period of dry-aged beef
Our dry-aged beef is surrounded only by air in the maturing chamber. The drier the ambient air, the more the meat dries out. The meat must dry-matured for at least 21 days. But we go one step further: we mature the beef for at least 28 days. The reason: longer maturing opens up completely new dimensions in taste and ensures better quality. But we must not overdo it. There is a maximum maturing period of 70 days. Exceeding this maturing period would lead to a major loss of quality. We have perfected our dry-aging process over the years and, with our experience, can offer products of the highest quality. It is the substance of our maturing that makes the dry-aged beef so unique, as we are passionate and invest a lot of time in achieving top quality.
Explosion of taste - with dry aging to the perfect steak
Dry aged beef has its own strong flavours. The meat is spicy, nutty and buttery. The interplay of these properties forms the basis for a unique steak experience. Dry aged meat is ideal for grilling or frying in a pan. For frying in a pan, it is recommended to develop the buttery notes and toss the steak in butter in a hot iron. On the grill, however, the steak can be perfectly prepared over an open flame and indirectly brought to the optimal cooking point in order to bring out the nutty aroma to its full potential. The resting phase after frying or grilling is also important. The meat needs to relax first, which is why you should let it rest for a few minutes before cutting it. Then sprinkle with salt flakes and decorate with herbs and your perfect steak is ready to enjoy!
