Everything from a single source and locally: Our Hinterwälder × Angus heifers graze on our own grassland, are fed locally produced meadow fodder and grain, and enjoy wide, stress-free pastures. Breeding, slaughtering, butchering, and shipping take place within a radius of less than 60 km – unlike imported meat from Spain , we save tons of CO² emissions in transport .

Who needs a steak from Spain, US beef from overseas, or a roast from Argentina or Australia? Nobody. The Black Forest offers everything we need—and if the livestock is well-fed, we are well-fed, too.

Dry-aging has been a long-standing tradition for us – long before others started talking about exclusivity. Our heifer cuts rest on the bone for up to eight weeks , far longer than the usual 21 days for many newer products.

• Dry aging on the bone removes water from the meat, concentrates the flavors and forms a natural crust.
  
• Handcrafted & Controlled: Temperature, humidity, and air circulation have been precisely monitored for decades. Every cut is the result of patient perfection by our craftsmen.
  

The result: meat with incomparable tenderness, deep aroma, and nutty character—a true Black Forest tradition that has only improved over time.