„It leads meat connoisseurs into a state of ecstasy: dry aged beef - the dry
well-hung beef provides the best steaks in the world. In the US for decades,
the sirloin beef matured on the bone has been owning a cult-like status.
Now, also the Germans have discovered the old butcher’s art again.“
-Manager Magazin report Takis Würger -
This is exactly why we have opted for this step and therefore, as one of the first
restaurants in Dresden, produce our own dry aged beef. You can admire the pieces
of meat in our maturation cabinet in the restaurant. Depending on the offer, we purchase our sirloin beef from Ireland, America and Germany, for example.
For about 4 to 6 weeks these huge cow’s backs are hung in our maturation cabinet
at 3 degrees Celsius and nearly 90% humidity. By the process of dry aging on the bone,
a majority of the meat juice evaporates, causing the meat to lose about a third of its
initial weight. This isn’t bad at all, because only then the meat is wonderfully tender
and perfect to enjoy.
Curious? Try one of the following cuts.
A rump steak with a rim of fat, which due to the connection to back and rib bones
offers an aromatic and juicy flavour.
The peculiarity of this steak is the T-bone in the middle with two different kinds of steak. The rump steak with the rim of fat contains a higher quantity of meat than the smaller tenderloin. The bone in the centre gives the steak its intensive, aromatic and delicate flavour.
This steak is cut from the lean core of the prime rib. Prime rib is an entrecote on the bone with the typical fat eye, which makes for the steak’s typical flavour.
The meat is of excellent quality, tender, juicy and delicious!
Like a T-bone steak, with the only difference being, that in this cut the size of the tenderloin is bigger, therefore ideal for 2 persons.