DRY AGED | Rib-Eye am Stück | Bodensee Färse Rind the hanging tender is the

the hanging tender is the muscle part of the diaphragm

the steak rump is definitely one of the finest cuts and probably one of the most underrated cuts of the Italian water buffalo

is cut from the prime rib and is an absolute all-rounder cut

yet it impresses with maximum juiciness and elegance

The fillet of the Italian water buffalo is a particularly tender and juicy piece of meat

DRY AGED | Rib-Eye am Stück | Bodensee Färse Rind the hanging tender is theA true steak classic: The rib eye from the German heifer, also known as entrecte, is cut from the prime rib and is an absolute all rounder cut. Thanks to its excellent marbling and the classic fat eye, the taste comes into its own and is therefore extraordinarily juicy.