This package will make steak lovers' hearts beat faster! Over 3 kg of the finest steaks from our Prime quality line. Selected cuts of prime beef and prime pork at an absolute bargain price! All cuts are individually vacuum-packed, making them ideal for storing and freezing.

Ps.: Of course, it’s also great for grilling!

To meet even the highest quality standards, we created our "Black Forest Prime Beef," or simply "Prime Beef." Under this quality seal, we age only select top-quality cuts. For this, we use exclusively the meat of so-called heifers, female animals that have not yet calved.

This meat has a higher fat content and less muscle, making it finer-grained and juicier than the often used meat from young bulls.

The heifers are a cross between Hinterwälder and Angus cattle. They are fed exclusively on meadow forage and grain.

After slaughter, we dry-age the Black Forest Prime Beef on the bone for up to eight weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.

When you buy Cote de Boeuf from us, you'll receive meat exclusively from our own livestock and from our partners. All farms are located near our butcher shop in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the human is well. Based on this, we create high-quality products of outstanding quality.

Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.

To meet even the highest quality standards, we created our "Black Forest Prime Pork," or simply "Prime Pork." Under this seal of quality, we age only select top-quality cuts of herb-cured pork.

After slaughter, we dry-age the Black Forest Prime Pork on the bone for up to four weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.

Our pig farm is located on the Engler family farm in the Markgräflerland region, where the first pig hotel in southern Baden was built in 2019. In the pig hotel, the pigs are kept on straw, have ample space to wallow in the integrated outdoor area, and are kept in a species-appropriate animal welfare barn. Animal welfare and profitability are perfectly balanced here. The existing old barns are gradually being converted to the standards of the pig hotel and meet the highest standards of an animal welfare barn.

Every three weeks, we receive approximately 240 piglets from the Jockas family in the Ortenau region. The piglets are raised on the Engler family farm using local grain and homegrown corn and are slaughtered at approximately seven months of age. Unlike pigs raised in a five-month turbo-fattening system, our pigs are fattened more slowly. The result is superior meat of superior quality.

Thanks to our closed system, we can avoid the use of antibiotics. Our meat reaches the final consumer via only two stations, guaranteeing fair prices for both customers and farmers. Our weekly slaughter requirement is approximately 100 pigs, 20 of which come from the Falk family in the region. The Falk family's 800 pigs are also kept on straw and fed regional grain and corn before being slaughtered at our farm in Glottertal.