Demonstration of high quality steak by ALPENRINDSince 2014 ALPENRIND has consistently been working on the development of a steak product line and has already been able to successfully market this product line with passion for high end products. From Denver-Cut Steak to Dry Aged Steak – ALPENRIND is the professional contact partner for the customers.
„German Angus Beef“ from BavariaALPENRIND- bayern is the exclusive marketer of the high-grade „Certified Angus Beef Germany“. The brand meat program combines the advantages of the originally Scottish cattle breed with the closeness of the place of breeding and production in Germany. By applying a QS system based standard the Angus cattle are born, fattened and slaughtered in Germany. Certification of the Angus beef is performed by the Fleischprüfring Bavaria respectively by its subsidiary, the QAL.
The meat of the Angus cattle is renowned worldwide for its tenderness and for its high share of intramuscular fat. The ALPEN-RIND steaks “age” for 20 days and are especially finely grained and savoury, thus gaining the second highest ranking at the World Steak Challenge in the „Rib-Eye“ category.
Dry Aged Cult Beef as innovation of ALPENRINDWith its product innovation „Dry Aging“ ALPENRIND produces a special delicacy on the basis of the „Slow Food Principle“. Carefully selected sirloin is aged in special air and climate controlled environment for at least 21 days. This maturing process on the bone in an optimum climate results in a highly aromatic and tender „Simmental Dry Aged Cult Beef – Roast beef“.
This specialty, awarded with a bronze medal, is produced from Simmental cattle, whose meat is finely interspersed by delicate intermuscular fat. Thus creating the characteristic marbling of the meat.
Quality test against international competitorsThe World Steak Challenge offered ALPENRIND the possibility of having the quality and taste of its steaks reviewed by internationally leading chefs and experts. The meat was examined in a detailed evaluation by independent jury members in “raw state” according to factors such as appearance, flavour, colour, marbling and consistency. In “cooked state” according to factors such as appearance, flavour, taste, juiciness and tenderness. At the closing event in London ALPENRIND was awarded a silver and a bronze medal.
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