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Our formula for consumption

From the curing room to portioning.

There's no doubt whatsoever: the consumer expects a tender, juicy steak. However, if the quality of the meat isn't right, not even a star chef can rescue the meal. Our steaks offer the customer the highest possible guarantee of food safety. Beef is hung as a matter of principle before portioning and expert tasters make sure that only when the meat has reached the perfect tenderness point is it prepared for portioning.

The process moves very quickly from there: the steaks are cut into the prescribed portions, then vacuum-packed and immediately blast-frozen. Blast-freezing and storage at below -18°C mean the steaks stay at premium quality for months. When they finally reach the kitchen they just need to be gently thawed in their vacuum pack and then cooked to taste.

Every steak a winner!