DRY AGED | Rib-Eye am Stück | Bodensee Färse Rind Tafelspitz is characterized by an

Tafelspitz is characterized by an exceptionally aromatic flavor and provides valuable nutrients

The fillet of the Italian water buffalo is a particularly tender and juicy piece of meat

yet it impresses with maximum juiciness and elegance

Metzgermeister Heiko Brath hat mit seiner Chili-Cheese Büffel BRATHwurst ein Meisterwerk geschaffen

the steak rump is definitely one of the finest cuts and probably one of the most underrated cuts of the Italian water buffalo

DRY AGED | Rib-Eye am Stück | Bodensee Färse Rind Tafelspitz is characterized by anA 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.