Bilder

Rip-Eye Dry – Aged
T – Bone – Steak Dry – Aged (700 – 1000 g)
Porterhose – Steak Dry – Aged (700 – 1000 g)
Rib – Eye Wet – Aged
Chuck – Steak (Hals/Nacken)
Hüftfilet
Hüft – Steak