Discover the “Dry Aged” range now
What could be better than coming home to a warm place after a wet, cold winter's day and enjoying a warming, hearty meal? We immediately think of tender meat that melts in your mouth, steaming oven-baked vegetables and a delicious sauce that you can't get enough of. If that makes your mouth water, Büffel Bill has just the right thing for those cold winter days: With our large "Dry Aged" range, we are now bringing you the finest meat directly to your home. With their incomparably intense aroma and tender texture, these products are a very special taste experience. But what exactly is behind the term "Dry Aged"?
Intensive preparation
In the "dry-aging" process, the meat is aged in such a way that the water slowly escapes from the muscle tissue. The result? A particularly tender and flavorful piece of meat. Whether buffalo or beef – at Buffalo Bill, both varieties are aged equally. And this process is quite demanding: Immediately after slaughter, the meat is first aged on the bone for 12 days before being further aged separately for a full 21 days.
Proper storage is crucial. In our new Büffel Bill factory, we create optimal conditions: A constant temperature of 0 to 4 degrees Celsius ensures perfect cooling in our aging rooms, while a controlled humidity of 80% gives the meat the desired tender texture and unique flavor. Precision is key here – the humidity must not be exceeded to avoid disrupting the evaporation process. Our "Dry Aged" range also follows the classic "nose-to-tail" principle of Buffalo Bill - and everything from the medallion to the steak and the tips is cut and used from one fillet. During the drying process, however, the different pieces are not allowed to touch each other, but are matured separately.
delicate pleasure
Once the meat is fully cured, you can look forward to a particularly tender treat: The carefully controlled curing process makes the meat so soft that it practically falls apart. These delicacies score not only with their texture: All "dry-aged" products are equally impressive with their unmistakable flavor – intense, nutty, yet delicate.
Anyone who thinks this elaborately dried meat also requires elaborate preparation is mistaken: The curing process itself imparts such exceptional quality to the meat that you can simply season it with a little sea salt and freshly ground pepper, sear it, and let it cook to your desired degree of tenderness. Serve with creamy mashed potatoes, fried mushrooms, and roasted carrots, along with a delicate red wine sauce to enhance its unique flavor.
But you can also keep it even simpler and enjoy the seared meat with some herb butter and baked potatoes – there are no limits to your creativity.
Discover and enjoy
Whether for the cold winter days or even as a culinary highlight for the holidays: secure your "dry aged" favorites today and experience a meal that you won't forget in a hurry. Click here to go directly to the online shop!
