dry aged products from emsrind

Burger Dry Aged

The Dry Aged Burger Patties are turned and made fresh by the mincer after maturing.

Porterhouse Steak Dry Aged

The refinement turns the Porterhouse Steak into a buttery delicacy and gets its delicate full-aromatic taste.

Tomahawk Steak Dry Aged

The steak is cut from the rib eye with a long bone and comes from the beef back.

Merguez Burger

Made from the very finest meat of German beef, Burger Pattie plays a part in the enjoyment league due to the spicy taste.

T-Bone Steak Dry Aged

The steak classic - big, beautiful marbled and with big bones.

Rib-Eye Dry Aged

Characteristic of the Rib-Eye is the strong marbling, and a large fat eye in the piece of meat.

Cote de Boeuf Dry Aged

The Côte de Boeuf comes from the prime rib of beef and is a delicious rib-eye with bone.

Flank Steak Dry Aged

The oval-shaped flank steak is cut from the front belly of the beef and matured for 21 days.

Roastbeef Dry Aged

The roast beef is one of the most sought after beef steaks.

Filet Dry Aged

The filet ripens under special conditions for up to 21 days on the bone and becomes highly aromatic.
  • Burger Dry Aged

    The Dry Aged Burger Patties are turned and made fresh by the mincer after maturing.

  • Porterhouse Steak Dry Aged

    The refinement turns the Porterhouse Steak into a buttery delicacy and gets its delicate full-aromatic taste.

  • Tomahawk Steak Dry Aged

    The steak is cut from the rib eye with a long bone and comes from the beef back.

  • Merguez Burger

    Made from the very finest meat of German beef, Burger Pattie plays a part in the enjoyment league due to the spicy taste.

  • T-Bone Steak Dry Aged

    The steak classic - big, beautiful marbled and with big bones.

  • Rib-Eye Dry Aged

    Characteristic of the Rib-Eye is the strong marbling, and a large fat eye in the piece of meat.

  • Cote de Boeuf Dry Aged

    The Côte de Boeuf comes from the prime rib of beef and is a delicious rib-eye with bone.

  • Flank Steak Dry Aged

    The oval-shaped flank steak is cut from the front belly of the beef and matured for 21 days.

  • Roastbeef Dry Aged

    The roast beef is one of the most sought after beef steaks.

  • Filet Dry Aged

    The filet ripens under special conditions for up to 21 days on the bone and becomes highly aromatic.

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.

Follow us

Cookies make it easier for us to provide you with our services. With the usage of our services you permit us to use cookies.
More information Ok Decline