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 aged" process, the meat is matured 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 Büffel Bill both varieties are matured in the same way. And this process is quite something: Immediately after slaughter, the meat is matured on the bone for 12 days before being separated and then matured for a full 21 days.
Proper storage is crucial. We create optimal conditions in our new Büffel Bill factory: a constant temperature of 0 to 4 degrees Celsius ensures perfect cooling in our maturing rooms, while a controlled humidity of 80% gives the meat the desired tender texture and its unique taste. Precision is the be-all and end-all here - the humidity must not be exceeded so that the evaporation process is not disrupted. 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 has fully matured, you can look forward to a particularly tender treat: the carefully controlled maturation process makes the meat so soft that it practically falls apart on its own. The delicacies don't just score points with their texture: all "dry aged" products are equally impressive with their unmistakable taste - intense, nutty and yet delicate.
Anyone who thinks that this elaborately dried meat also needs a complex preparation is wrong: The ripening process gives the meat such an exceptional quality that you can simply season it with a little sea salt and freshly ground pepper, fry it until it is cooked to the desired degree. It goes well with creamy mashed potatoes, fried mushrooms and roasted Mears and a fine red wine sauce that underlines the unique taste.
But you can also keep it 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!
