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

We've waited a long time for it

" created by star chef Benjamin Maerz

which live not far from the Amalfi Coast

guarantees a burger experience at its finest

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.