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Fillet tasting

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

✓ Fresh

ab 37,90 

Bernd Rettenmeier
2. September, 2022.
Unglaublich lecker und das Konzept ist spitze. Man kann kleine Stückchen Fleisch (a 50g) testen. Was einem geschmeckt hat, kann man gekühlt kaufen. Lecker, lecker, lecker.
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Alexander Becker
17. August, 2022.
Meat Tasting am 16.08.22: Tolles und launiges Tasting mit zwei sehr freundlichen Gastgebern! Spannend, wie viel Geschmacksvarietät wir mit 6 Verschiedenen Sorten erleben konnten. Vielen Dank und ich komme die Tage zum Einkaufen wieder! 🙂
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Ralf Bauer
16. August, 2022.
Eine superschöne Location, mit sehr viel Fleischauswahl aus der ganzen Welt. Unser Tasting ging ca. 1,5 Stunden und wir haben 6 verschiedene Fleischsorten getestet. Man sollte es ohne Salz und Pfeffer testen um den wahren Fleischgeschmack zu erleben. Uns hat es sehr gut gefallen und sehr lecker geschmeckt. Einzig allein ein Filet dass wir anstatt dem Roastbeef bekommen haben war etwas sehr säuerlich. Darum ziehe ich einen Stern ab. Aber sonst gelungene 1,5 Stunden und eine sehr gute Erklärung der verschiedenen Fleischsorten.
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Volker Senn
6. August, 2022.
Super Tasting Abend... jederzeit wieder. Beste Qualität, super guter und unterhaltsamer Koch ...
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Shirikato 95
26. Juli, 2022.
Der Laden ist der Hammer, monumental das Fleisch bin definitiv Stammkunde in Zukunft.
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Alex Koch
21. Mai, 2022.
Einfach sensationell! Besonders die beiden Herren sind eine Bereicherung! Danke
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Ioannis Emirtsidis
27. April, 2022.
Super Service und absolute Spitzenqualität beim Fleisch. Auch die Tipps zur Zubereitung waren sehr hilfreich. Für die tolle Tasche bin ich sehr dankbar. Ein Wiedersehen ist sicher!
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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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