BBQ Premium 100% Dry-Aged Box | Four Iconic Dry-Aged Bone-In Steaks
This selection was created for true steak enthusiasts.
The BBQ Premium 100% Dry-Aged Box brings together four exceptional dry-aged bone-in steaks, each offering a completely different flavor profile. From the elegance of Aubrac to the powerful character of Rubia Gallega, this box is a genuine journey through Europe's finest beef traditions.
Included in this box:
🥩 Aubrac Côte à l'Os – from France's Central Massif, appreciated for its balance of tenderness, character and subtle herbal notes.
🥩 Holstein Premium Austria Côte à l'Os – beautifully marbled Austrian beef with remarkable juiciness and rich flavor.
🥩 Black Angus Ireland Côte à l'Os – a timeless classic known for consistency, marbling and outstanding beef flavor.
🥩 Rubia Gallega Roxa Douro Côte à l'Os – one of the most intense and memorable beef experiences in our collection, highly regarded by connoisseurs.
The dry-aging process enhances the natural qualities of each breed, creating deeper flavors and a more refined steak experience.
👉 Approximately 500 g per person (including bone).
💡 Good to know
To ensure the ideal balance between meat and bone, packages from 4 kg onwards are supplied as authentic bone-in steaks. The smallest 2 kg package is delivered without the bone, while offering exactly the same beef breeds and premium quality.
Country of origin
This selection showcases four renowned European beef traditions: Aubrac from France, Holstein from Austria, Black Angus from Ireland and Rubia Gallega from Spain. Each breed reflects the unique terroir and farming heritage of its region.
FAQ
Why are all cuts bone-in steaks?
Many steak lovers consider bone-in steaks to be among the most flavorful cuts. The bone helps protect the meat during cooking and contributes to a richer eating experience.
What makes this BBQ box different from other meat selections?
Rather than offering variety in cuts, this box focuses on comparing four exceptional beef breeds, allowing guests to discover how breed, origin and aging influence flavor.
