Meat for roast beef directly from the Black Forest
The perfect cut for your Sunday or holiday roast , a lean roast from the leg of beef. It's perfect for a delicious pot roast , but also for sauerbraten or similar dishes.
All meat in our online shop comes from our own rearing , slaughtering, butchering , and aging process , directly from the Black Forest. We age the roasts for at least two weeks to ensure you receive the perfect quality .
The roast beef is trimmed ready for cooking , so you don't have any trimmings.
All meat in our online shop comes from our own rearing , slaughtering, butchering , and aging process , directly from the Black Forest. We age the roasts for at least two weeks to ensure you receive the perfect quality .
The roast beef is trimmed ready for cooking , so you don't have any trimmings.
The characteristics of roast beef
The roast beef is cut from the leg. The leg is not as heavily muscled as the shoulder, which is why the meat is not as firm as a roast cut from the shoulder. It naturally contains more connective tissue than a steak and is therefore not suitable for pan-frying.
A cow's leg contains little fat, which is why the cut is quite lean.
A cow's leg contains little fat, which is why the cut is quite lean.
Raising our cattle
Without exception, all the beef you buy from us comes from our own herd and the herds of 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 both the livestock and the environment. We transport the animals no more than 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 the meat.
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 both the livestock and the environment. We transport the animals no more than 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 the meat.
About maturation
What's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef. Due to the loss of liquid, the beef loses up to 50% of its weight, but remains juicy after preparation. This aging method prevents the meat from becoming too acidic and enhances its natural , robust flavor.
How to prepare roast beef properly
Of course, there are many different ways to prepare a roast beef. We'd like to introduce you to a classic method.
Preparation of pot roast beef
Recipe for 4-5 people
Ingredients: 1 kg beef roast, 2 onions, 1 carrot, 1 leek, 250 ml red wine (dry), 500 ml broth
Season the roast with salt, pepper, and paprika and sear it on all sides in a hot pan. Peel and finely dice the onions, peel the carrots, and slice them just like the leeks.
Transfer the roast from the pan to a deep roasting pan. Then add the onions, carrots, and leeks to the pan and sauté. After a short time, deglaze with red wine and about half of the stock. Pour the mixture over the roast. Braise the beef roast in the oven for about 2.5 to 3 hours at approximately 160°C. If the stock has reduced too much, add more stock occasionally.
After about 2 hours, check for the first time with a fork whether the roast is tender.
Once tender, remove from the stock and puree the vegetables into a smooth sauce.
After 5 minutes of resting, slice the roast and serve with the sauce.
We recommend dumplings or mashed potatoes as a side dish.
Ingredients: 1 kg beef roast, 2 onions, 1 carrot, 1 leek, 250 ml red wine (dry), 500 ml broth
Season the roast with salt, pepper, and paprika and sear it on all sides in a hot pan. Peel and finely dice the onions, peel the carrots, and slice them just like the leeks.
Transfer the roast from the pan to a deep roasting pan. Then add the onions, carrots, and leeks to the pan and sauté. After a short time, deglaze with red wine and about half of the stock. Pour the mixture over the roast. Braise the beef roast in the oven for about 2.5 to 3 hours at approximately 160°C. If the stock has reduced too much, add more stock occasionally.
After about 2 hours, check for the first time with a fork whether the roast is tender.
Once tender, remove from the stock and puree the vegetables into a smooth sauce.
After 5 minutes of resting, slice the roast and serve with the sauce.
We recommend dumplings or mashed potatoes as a side dish.
Aus eigenem & Partner Viehbestandroast beef
roast beef
Magerer Keulenbraten, 2 Wochen gereift: saftig, aromatisch, küchenfertig pariert.
Regular price
22,99 €
Sale price
22,99 €
Regular price
Unit price
22,99 €
per
kg
Tax included.
Shipping calculated at checkout.
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Meat for roast beef directly from the Black Forest
The perfect cut for your Sunday or holiday roast , a lean roast from the leg of beef. It's perfect for a delicious pot roast , but also for sauerbraten or similar dishes.
All meat in our online shop comes from our own rearing , slaughtering, butchering , and aging process , directly from the Black Forest. We age the roasts for at least two weeks to ensure you receive the perfect quality .
The roast beef is trimmed ready for cooking , so you don't have any trimmings.
All meat in our online shop comes from our own rearing , slaughtering, butchering , and aging process , directly from the Black Forest. We age the roasts for at least two weeks to ensure you receive the perfect quality .
The roast beef is trimmed ready for cooking , so you don't have any trimmings.
The characteristics of roast beef
The roast beef is cut from the leg. The leg is not as heavily muscled as the shoulder, which is why the meat is not as firm as a roast cut from the shoulder. It naturally contains more connective tissue than a steak and is therefore not suitable for pan-frying.
A cow's leg contains little fat, which is why the cut is quite lean.
A cow's leg contains little fat, which is why the cut is quite lean.
Raising our cattle
Without exception, all the beef you buy from us comes from our own herd and the herds of 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 both the livestock and the environment. We transport the animals no more than 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 the meat.
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 both the livestock and the environment. We transport the animals no more than 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 the meat.
About maturation
What's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef. Due to the loss of liquid, the beef loses up to 50% of its weight, but remains juicy after preparation. This aging method prevents the meat from becoming too acidic and enhances its natural , robust flavor.
How to prepare roast beef properly
Of course, there are many different ways to prepare a roast beef. We'd like to introduce you to a classic method.
Preparation of pot roast beef
Recipe for 4-5 people
Ingredients: 1 kg beef roast, 2 onions, 1 carrot, 1 leek, 250 ml red wine (dry), 500 ml broth
Season the roast with salt, pepper, and paprika and sear it on all sides in a hot pan. Peel and finely dice the onions, peel the carrots, and slice them just like the leeks.
Transfer the roast from the pan to a deep roasting pan. Then add the onions, carrots, and leeks to the pan and sauté. After a short time, deglaze with red wine and about half of the stock. Pour the mixture over the roast. Braise the beef roast in the oven for about 2.5 to 3 hours at approximately 160°C. If the stock has reduced too much, add more stock occasionally.
After about 2 hours, check for the first time with a fork whether the roast is tender.
Once tender, remove from the stock and puree the vegetables into a smooth sauce.
After 5 minutes of resting, slice the roast and serve with the sauce.
We recommend dumplings or mashed potatoes as a side dish.
Ingredients: 1 kg beef roast, 2 onions, 1 carrot, 1 leek, 250 ml red wine (dry), 500 ml broth
Season the roast with salt, pepper, and paprika and sear it on all sides in a hot pan. Peel and finely dice the onions, peel the carrots, and slice them just like the leeks.
Transfer the roast from the pan to a deep roasting pan. Then add the onions, carrots, and leeks to the pan and sauté. After a short time, deglaze with red wine and about half of the stock. Pour the mixture over the roast. Braise the beef roast in the oven for about 2.5 to 3 hours at approximately 160°C. If the stock has reduced too much, add more stock occasionally.
After about 2 hours, check for the first time with a fork whether the roast is tender.
Once tender, remove from the stock and puree the vegetables into a smooth sauce.
After 5 minutes of resting, slice the roast and serve with the sauce.
We recommend dumplings or mashed potatoes as a side dish.
