DRY AGED | Rib-Eye am Stück | Bodensee Färse Rind which are then used parallel

which are then used parallel to the individual rods

With buffalo

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

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

the hanging tender is the muscle part of the diaphragm

DRY AGED | Rib-Eye am Stück | Bodensee Färse Rind which are then used parallelA 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.