New York Strip Steak DryAged

It is not just the outstanding quality of our hand-picked beef loins that is important. The fine marbling, the grass and corn silage feeding, the short transport routes and the age of our animals all play a role. This is how the beef becomes perfect Freyberger DryAged Beef. But the decisive factor in DryAged Beef is the maturing. We mature up to 30 beef loins at the same time in our specially designed maturing room. All of our maturing cells and sales cabinets are original Dry Ager (R). These guarantee optimal flavor development during the maturing period of at least 28 days.

We leave nothing to chance with our dry-aged beef. When selecting the best qualities, we naturally also look at the animal breeds, and this is already the case when selecting our farmers. Despite the fact that it happens so often, our Fleckvieh beef cattle most often meet our quality requirements. But our Pinzgauer cattle from Martin Zeberl and Gerd Kaiser from Offenhausen are also absolutely top-notch and are almost always suitable for our dry-aged beef. The French beef breeds such as Limousin and Charolais are not so suitable; we also have these in our range, but they are then wet-aged.

Quality in dry aged beef has its price. Starting with the quality of the heifer, it starts at around 30% more than the price of a young bull. During the maturation process, the meat loses around 30% more weight with dry aging than with wet aging. Finally, the edges, which are dried out and often unsightly, have to be cut away. This is why our dry aged New York strip steak costs around 50% more than a comparable piece, wet aged.