The dry aged neck from the Emsrind is a strong and intensive taste cut. The neck, which carries the head of the cow, is a strong muscle meat with fat veins. This piece is only cut from the area between the 3rd and 6th rib. Compared to other cuts of beef, this cut has a relatively high fat content. The high proportion ensures the nice intense meat taste.
The beef matures on the bone for 21 days in our specially ripening rooms. This develop a unique buttery taste and a delicate consistency.