Stale beef

Ripening info.

Like wine aging and cheese maturing, beef requires a period of rest before consumption. As a general rule, longer maturation increases tenderness and enriches taste. At Meaty, premium quality beef is matured for at least 40 days (6 weeks).

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Rib of beef with parsley

6 weeks of maturation

Rib of beef with parsley

6 weeks of maturation

Specially selected by our butcher, these beef ribs feature superior marbling (intramuscular fat).

Breed: Angus cross Origin: Neuchâtel

89.00 CHF / kg

Available soon

Beef sirloin

6 weeks of maturation

Beef sirloin

6 weeks of maturation

Gastronomy in your home.

Breed: Angus cross Origin: Neuchâtel

93.00 CHF / kg

Available soon

Prime rib

6 weeks of maturation

Prime rib

6 weeks of maturation

You think you knew it? Let us surprise you with our premium delight.

Breed: Limousin or Aubrac. Origin: Geneva

89.00 CHF / kg

Available soon

T-Bone steak

6 weeks of maturation

T-Bone steak

6 weeks of maturation

Imposing and spectacular, this cut combines the two noblest parts of the animal: the tenderloin and the striploin.

Breed: Limousin or Aubrac. Origin: Geneva

93.00 CHF / kg (75.00 CHF / kg unshaved)

On request

Stale beef

Rib of beef with parsley

Rib of beef with parsley

Beef sirloin

Beef sirloin

Prime rib

Prime rib

T-Bone steak

T-Bone steak

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