Dry-aged meat
Meat should age, but not too long.
Four to six weeks for a nice côte à l'os.
Good meat is like a great wine or good cheese, you have to enjoy it when it is at its peak. And a true butcher, a craftsman, he knows that moment, knows when the meat is at its best;
Normande
From €34,25
Hereford
From €24,00
Black Angus
From €24,00
Sagyu
From €36,00
Prussian black
From €29,50
