Beef

A long production chain lies behind every piece of meat, starting with the breeding of the animals through to their slaughter, followed by professional processing and the maturation of each cut.

Austrian Meat Inspection Regulations require meat to be inspected by an official veterinarian (vet). Alive before slaughter, and meat thereafter.

Particularly prized cuts have to be stored under controlled conditions for a minimum of nine days. This is what makes the meat particularly tender. We are able to ensure our meat is perfectly matured thanks to the large cool house which is integrated within the abattoir.

All processes require the highest hygiene standards and professional qualification.
This enables us to guarantee beef that is of the highest quality.

QUALITIES YOU CAN SMELL, TASTE AND SEE!