Roast Beef Striploin approx. 3.8-5 kg fresh | Hereford | Grass-Fed Argentina €38.75/kg incl. VAT

Roast beef is one of the best and most popular cuts of beef. It refers to the hind loin cut from the ribeye to the hip. It lies above the tenderloin and consists of only one muscle, the so-called longissimus. Most often, it is offered boneless as a whole piece. However, rump steaks and – with bone – club steaks are also cut from the roast beef. The muscle meat of roast beef is particularly short-fibered and tender, as this area is not heavily used. At the same time, it has fine marbling, meaning it is moderately streaked with fat tissue, making it one of the leaner cuts of beef. However, it has a thick fat cap, which ensures juicy meat and plenty of flavor. The fat content varies depending on the region. It is higher in the front area near the ribeye than in the back.

Wet-aged

Cut: Roast Beef (Beef), fresh
Breed: Angus/Hereford
Origin: Argentina
Rearing: Free-range pasture-raised
Feeding: Grass-fed
Aging: Wet Aged
Packaging: Vacuum
Storage: 0°C-1°C

If you do not wish to consume the entire piece immediately upon receipt, please place it in the freezer without delay.

Our meat is fresh, vacuum-packed meat intended for immediate consumption. If a well-chilled piece of meat is frozen immediately, no loss of flavour is to be feared.

To ensure high quality and secure supply chains, we ship meat packages only three days a week (Monday to Wednesday). As a customer, you should therefore place your order by Wednesday morning (9 AM) at the latest.

Your package should then usually arrive on the next working day.
We ship with DPD Food Delivery until 12 PM. It is important that someone is home to accept the package, otherwise the goods unfortunately cannot be delivered.

For shipping, we use well-insulated cool boxes that can maintain a constant temperature of up to 7°C for 30-40 hours.

DAT Handelsgesellschaft mbH
Hugo-Eckener-Str. 33b, D-50829 Köln