DRY AGED | Rib-Eye am Stück | Bodensee Färse Dry Aged Rindfleisch Cut from the most tender

Cut from the most tender part of the water buffalo

the thin slices may appear somewhat uneven and fragile

Characteristic of the ribeye is its robust beef flavor combined with an exceptionally tender texture

Each Wagyu cube is a small work of art in itself

Schnell und perfekt verlaufender Käse - bevor dein Patty übergart

DRY AGED | Rib-Eye am Stück | Bodensee Färse Dry Aged Rindfleisch Cut from the most tenderA true steak classic: The rib eye from the German heifer, also known as entrecte, is cut from the prime rib and is an absolute all rounder cut. Thanks to its excellent marbling and the classic fat eye, the taste comes into its own and is therefore extraordinarily juicy.