Respectful treatment of slaughter animals

You can also be assured that during the slaughter process, we ensure that the animals are treated with respect. Above all, we place particular importance on their well-being. Short transport routes, our own livestock transporters equipped with the latest technology, and appropriate rest periods after arrival at the slaughterhouse spare the animals a great deal of stress. The slaughter itself is carried out professionally under the strict supervision of an animal welfare officer and a licensed veterinarian.

Dry aging process

After the meat is selected, it is either processed directly or aged in specially designed dry-aging chambers. And because a cow isn't just made up of steaks, we age the entire hindquarter, not just the roast beef! The meat (including the bones) is stored for three to six weeks at approximately 3°C and 80% humidity until it reaches the desired level of maturity. This gives the meat an incredible flavor: unadulterated, authentic, and authentic.

Our hygiene standards

We pay particular attention to hygiene throughout all our work processes. This includes a special air purification system to keep our premises as germ-free as possible.

Regular cleaning and disinfection measures are also implemented: In addition to cleaning the entire work area, all equipment is cleaned and disinfected after each shift. Finally, the packaging of individual meat items also follows the strictest guidelines. Only hygienically impeccable products can pass the regular and unannounced quality controls conducted by external inspectors.