Beef loin

Beef loin in pieces for self-aging
Our beef loin pieces are perfect for anyone who has their own aging cabinet at home or wants to implement their own aging method. We recommend aging the individual cuts for four to six weeks. During this time, the dry-aging process makes the meat particularly tender and flavorful. The longer the beef loin ages, the more intense the flavor will be. So simply decide for yourself how you like your meat and buy a beef loin piece for self-aging!

Finest meat from German pasture-fed cattle
The best place to age your own beef is with a rump from young female cattle, known as heifers. This beef rump has a good fat cap and excellent marbling, guaranteeing absolute tenderness and flavor. You can cut various steaks from the rump, such as fillet, porterhouse, rump/roast beef, and entrecôte. Since the rump is delivered in bone-in pieces, you can decide whether you want your cuts bone-in or boneless.

Tip: For those who would like to buy a beef loin in pieces but do not want to mature it themselves, we also have a dry-aged beef loin on offer.

preparation

After the beef has aged for four to six weeks, you can remove the meat from the bone or cut or chop bone-in steaks. During the aging process, a dark crust naturally forms on the outside. You can prevent this by sealing the cuts with beef tallow. Alternatively, you can cut away the crust. Cuts from the back, such as fillet, porterhouse steak, rump steak, or entrecôte, can then be prepared either in a pan or on the grill. They are all perfect for pan-frying.

Seasoning

The steaks, made from our own dry-aged beef loin, generally require very little seasoning, as dry-aged steaks are naturally very aromatic. A little coarse sea salt and pepper of your choice are sufficient.