"It sends meat connoisseurs into ecstasy: Dry aged beef delivers the best steaks in the world.
In the USA, the bone-aged beef saddle have been a cult for decades. Now the Germans are also rediscovering the old art of butchery."
-Manager Magazine report Takis Würger -
This is precisely why we decided to take this step. We started as one of the first restaurants in Dresden with Dry Aged Beef.
You can see the huge pieces of meat in our maturing cabinet in the restaurant.
Depending on the offer we buy beef saddle e.g.: from Ireland, America and Germany.
These huge beef backs hang for at least 3 weeks at 3 degrees Celsius and about 90% humidity in our maturation cabinet.
Due to the dry maturation on the bone, a large part of the meat juice evaporates,
so the meat loses about one third of its initial weight. This is in no way
bad, because only now the meat is wonderfully tender and perfect to enjoy.