Neck dry aged

neck dry aged

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.


Mature time

Cut

MARBLING

PREPARATION

Content

ca. 2,00kg

Producer

  • True Wilderness GmbH
    Emsstraße 5
    26169 Friesoythe
    (Germany)

Contact

  • +49 4491 78469-0
  • +49 4491 78469-99
  • This email address is being protected from spambots. You need JavaScript enabled to view it.

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