DRY AGED | Rib-Eye am Stück | Bodensee Färse Kochbox " created by star chef

" created by star chef Benjamin Maerz

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

We've waited a long time for it

Das Kobe Filet Medaillon stammt von original japanischen Wagyu-Rindern aus der Präfektur Hyōgo und zählt zu den exklusivsten Fleischstücken der Welt

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

DRY AGED | Rib-Eye am Stück | Bodensee Färse Kochbox " created by star chefA 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.