beef cheeks

In our butcher's shop, several cattle are butchered every week. As a traditional butcher's shop, it is important to us to carry out this step ourselves, because this is the only way we can say exactly where our meat comes from. This also gives us the opportunity to carry out the entire maturing process properly. Our beef is usually wet-aged. But what is special about us is that we dry-age our animals for at least seven days after slaughter and before vacuum maturing. This gives the so-called rump cap a special meat aroma and makes it wonderfully tender. Please understand that we can only deliver a maximum of 8 cheeks per week, provided there is nothing left from the previous week, as our beef cheeks are always freshly prepared. So it's worth being quick!

No matter what kind of beef you buy from us, whether it is a beef stew , roulade , mayor's piece or a ribeye steak : we have the highest standards for the quality of our meat, the perfect degree of maturity and the origin of the animals. So you can be sure that you will always receive a high-quality piece of meat from us. Please also follow the preparation recommendations for all of our products.

Beef cheeks are best braised, for example with red wine or Madeira. Order your sausage and meat from Freyberger directly to your home today.