DRY AGED | Rib-Eye am Stück | Bodensee Färse Kochbox Year-round outdoor grazing and our

Year-round outdoor grazing and our special aging process give each piece of meat a truly unique and natural flavor

Sliced with the utmost precision in Japan

It's especially delicious as a finishing salt with our wild buffalo meat

The whole fillet is a particularly tender and juicy piece of meat from our Italian water buffalo that live not far from the Amalfi coast

DRY AGED | Rib-Eye am Stück | Bodensee Färse Kochbox Year-round outdoor grazing and ourA 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.