WetAged Beef Thigh

WetAged Beef Thigh

€7,54
€41,89/kg
Tax included. Shipping calculated at checkout.
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  • Beef rump, rump fillet, wide rump
  • hand-crafted
  • from the Franconian heifer
  • Freyberger's Plus Guarantee

Our WetAged beef rump will keep for at least 5 days after arrival or collection at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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our beef rump

A real A-cut

What is an A-cut? In German, this special piece of meat is also known as quick-roast meat. This includes beef fillet , roast beef , ribeye and beef rump. These pieces are the most tender cuts that beef has to offer. We only use them from heifers, i.e. cows that have not yet calved. Our beef rump is a real all-rounder and impresses with its tender meat, delicious taste and perfect marbling.

What does WetAged Beef Thigh mean?

WetAged can be translated as wet aging and is, alongside dry aging, the most common aging method. The meat to be aged is aged in a vacuum in its own juice. What is special about us is that we let our animals, which we cut up ourselves, mature on the bone for at least 7 days after slaughter. This is particularly beneficial for the natural flavor and optimizes the aging result.

What can you use a beef rump for?

We only offer premium cuts from the beef rump, i.e. the rump fillet and the wide rump. The actual beef rump is separated by a thick tendon between these two pieces. With this cut, very nice steaks can be cut from both pieces. However, some customers also make a buttery soft sauerkraut, braised beef or beef roast from it. Please note that the cooking time is shortened.

Delicious recipe ideas for our beef rump

On our YouTube channel FreybergerTV you can now find hundreds of videos about different cuts of meat and how to prepare them. There is definitely something there for you. We would be delighted if you stopped by.

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