Andrea Hische

In January, we incorporated a first large 10-kg piece. Two master butchers have presented our work after five weeks once. They were very enthusiastic about the optical quality and the fridge and thought that the result would be perfect and even that in their company hardly can hammer out so well. After 56 days, you have helped us to break up the meat and now the supreme head of the company has also monitored and maintained that we would have achieved an extraordinary quality. We seared the pieces at 300 degrees on the charcoal grill and ripened in the oven.
The result was unlikely good!
The Dry Ager itself also looks so noble and perfect. He is a jewel in our new kitchen.