FLEISCHMEISTER

Quality is only possible when everything is perfect right from the beginning. The origin, breeding and farming at the beginning – the slaughtering and butchering at the end. These are the decisive components which make the difference. 

We have plenty of both, as this is where tradition and innovation complement each other along with taking joy in new things and having the courage to try something out and continuously improve.

Private labels too. We have many years of experience in the implementation of private labels too – please ask us for more information. 

JAN BULL

We have been perfecting the professional ageing of meat for many years now. Carefully selected sirloin and rib-eye cuts age on the bone in an optimally controlled atmosphere in our ageing facility.

The beechwood chips add the finishing touch to the already outstanding taste.

GAUCHERO

South America – space as far as the eye can see, almost unbelievable distances and grain for food. This produces quality and a special taste, as grain-fed meat has this unique marbling that makes the meat truly impressive.