🍷 from 99€ we give you a bottle of Nederburg wine – selection in shopping cart 🍷

🍷 from 99€ we give you a bottle of Nederburg wine – selection in shopping cart 🍷

Fillet tasting

✓ Nebraska Filet, USA
✓ Dry Aged Aberdeen Angus Fillet, Scotland
✓ Black Angus Filet, Australia

✓ Fresh

ab 37,90 

12,63 10,83  / 100 g

SKU: N/A Categories: , , , , , ,
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Peter Kipper
31. Januar, 2022.
POSTIV: Auswahl, Service, Mitarbeiter, Qualität, Nachhaltigkeit, Freundlichkeit Beste Fleischauswahl! sehr kompetenter, freundlicher Service auch am Telefon, schnelle Lieferung inkl. Einhaltung der Kühlkette. Der Online Shop ist gewöhnungsbedürftig - aber aufgrund der Qualität der Waren und der schnellen Lieferung kann man da keinen Punkt abziehen. Wir bestellen ganz klar wieder. Grosses Lob an das Team von The Meat Club. Tip: Sollte Bezahlsystem nicht funktionieren: Einfach anrufen - kompetente Mitarbeiter können Euer Problem sofort lösen - selber erlebt! P.S.: Verbessert bitte den OnlineShop gerade im Bezug Bezahlsystem. 😉
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José Lopez
30. Januar, 2022.
Nette Bedienung und gutes Produkt, die Qualität hat aber seinen Preis.
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Nima99 0
26. Januar, 2022.
A5 Wagyu Filet Bestellt Online. Pünktlich angekommen und perfekt verpackt. 10/10
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Andreas Kretschmar
26. Januar, 2022.
Für Fleischliebhaber oder die es noch werden wollen.
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Bienchen
19. Januar, 2022.
Waren heute zum Tasting da und es war einfach super lecker. Tolles Team und sehr freundlich. Ich habe noch nie so gutes Fleisch gegessen. Danke für den tollen Abend
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Sarah R.
14. Januar, 2022.
Wir sind heute spontan zum Mittagessen vorbeigekommen. Es gab zauberhafte Iberico Schweinebäckchen mit Sellerie-Trüffelpüree. Wir waren begeistert. Auch die Auswahl an Produkten ist hervorragend.
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M. P.
7. Januar, 2022.
Super Auswahl und Qualität
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Sidar
27. Dezember, 2021.
Unfassbar qualitatives Fleisch!
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FILET TASTING BOX

  • Nebraska fillet, USA
  • Dry Aged Aberdeen Angus Fillet, Scotland
  • Black Angus Fillet, Australia

 

OUR MEAT TASTING BOXES

With the Meat Tasting, you get meat in its perfection straight to your home.
The aromas that characterize each of these incomparable varieties already unfold during preparation.
In your chic The Meat Club cool box you will find a description of the individual types of meat and tips on how to best prepare them.
We portion your meat tasting for 1, 2 or 4 people. So you can simply order the amount of meat that you can eat.

Aberdeen Angus Scotland

Our producer Donald Russell has been producing to the highest quality standards in the Aberdeenshire butcher’s shop for over 40 years. Donald Russell has also been the official purveyor to the royal family for over 30 years. The species-appropriate free-range husbandry is a basic requirement for the sensational meat quality. The breed of cattle is called Aberdeen Angus. The whole saddle of beef is matured on the bones for 21 days using the dry age process. This is how the meat gets its unmistakable taste.

Black Angus Australia

Black Angus cattle provide meat with an excellent taste. Especially when they live as freely and naturally as they do on Jack’s Creek Farm. The Australian breeding family Warmoll is the third generation to run the family business in the vastness of New South Wales. The cattle grow up in the pleasantly temperate climate in combined pasture and grain rearing, free of any chemicals or artificial feed additives. In doing so, they develop sensationally marbled, tasty top meat. The company has already won the globally recognized World Steak Challenge several times. The meat matures on its way to Europe in refrigerated containers at 0-2 degrees (wet maturation).

US Nebraska Beef

The American beef comes from grazing cattle of the Lim-Flex breed, a cross between Black Angus and Limousin, the rearing of which ends with a balanced diet of grain. The cattle grow up on large pastures in Nebraska for around 24 months and at the end of their pasture rearing are given a feed mixture of maize, grain, hay and alfalfa.

The delicate and fine taste stands out clearly from the meat of the mostly grass-fed cattle from Europe and South America. The fine distribution of the fatty tissue (marbling) characterizes the quality of the meat and is the result of the special feeding.

Beef fillet

The fillet is the beef’s most sought-after muscle. It’s soft as butter and lies under the back muscle – an area that is almost never used. Therefore, the meat is particularly fine-grained and lean. Only two percent of the beef can be used as fillet. In the USA, the fillet is also called tenderloin.

The Meat Club - More than Taste

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