Boiled beef

On this high-quality piece of meat, which borders the hip and lies in front of the thin tail piece, there is a high layer of fat. That is the reason why this boiled fillet melts wonderfully tenderly in the mouth and is perfect for both short frying on the grill and long cooking in the smoker. The boiled beef is criss-crossed with fine fatty veins, which is what gives it its intense meat taste.

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.