Useful information about KAUF DEIN STEAK

Although we have made every effort to describe all the areas of our online shop in detail, it is possible that you still have unanswered questions. The following provides valuable information on different topics – starting with our products, the special production process, through to packaging and dispatch.

You will also find tips on how to thaw correctly and on ideal cooking of your meat. If you have any further questions, please use our contact form to contact our service team. We will contact you as quick as possible.

>>> Our dry aging method

The dry aging method is a method for maturing meat, which is stored for up to 6 weeks in special chambers. The meat loses volume and weight, but gains a more intensive flavour and taste. Read more...

>>> Origin of our meat

Our cattle comes from QA certified farms that we know in nearby regions. They are kept and fed appropriate to their species, and the transport routes are kept short. Read more...

>>> Shelf life of the products

Fresh meat can be kept at least up to the given date (stored in the fridge). You can store shock-frozen meat for up to 6 months at -18 °C; after thawing, use within 3 days. Read more...

>>> How to thaw correctly

Meat should always be at room temperature before it is cooked. Take fresh meat out of the fridge approx. 1 hour beforehand, thaw shock-frozen meat overnight in the fridge. Read more...

>>> Cooking tips

You can cook your meat in different ways – in the frying pan, in the oven or on the grill or barbeque. Please choose the correct utensils and fats and the recommended temperatures.

>>> Cooking in the frying pan - more details...

>>> Fresh cooled or shock-frozen

You receive our products fresh and chilled or shock-frozen, whereby you will receive the same high-quality meat with both variants. We guarantee a continuously maintained cold chain for the dispatch. Read more...

Useful information
Our dry aging method


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