Dry-aged steaks and Wagyu
Dry-aged steaks and authentic Wagyu, just like at the finest steakhouses — now at your home. We select our beef as carefully as our fish: no compromises. Tenderloin, rib eye, striploin and T-bone, aged to perfection and delivered chilled to your door across the Czech Republic and Slovakia.
Product sorting
List of products
Two proper 200g burgers made from premium aged meat. Maximum juiciness and flavour – an experience you won't forget.
Rib Eye Nordic Nature – pure Nordic power A finely marbled steak from free-range Ayrshire steer. Grass-fed from the Finnish wilderness, wet-aged for maximum succulence.
Dried beef with Kampot pepper – a gourmet experience in every bite.
Beef Tenderloin – The Queen Of Steaks. Exceptionally tender, delicate and juicy meat from Holstein-Friesian cattle, turning every grilling session into an extraordinary experience.
Striploin steak from Holstein heifer. Tender, juicy meat with fat cover and marbling 4+. Grass fed, Poland.
Matured Duroc chop with bone from Weinviertel. Austrian meat with a firm texture, juiciness, and rich flavor. Dry aging min. 21 days.
A box worthy of kings full of meat, a combination of great beef with even better beef. The selection of steaks ranges from leaner, to rare, to a proper piece of meat with a...
Wagyu Striploin A5 Miyazaki – the most renowned Japanese beef. Top-quality marbling at an unbeatable price – exclusively with us.
Duroc Pork Loin – Dry Aging, Juiciness and Character Pork chop with bone, dry-aged for 21 days. Duroc from Weinviertel – Austrian quality with rich flavor and marbling.
King of steaks! T-Bone from Wolowina selection, dry-aged 30+ days. Sirloin & tenderloin, two fingers thick. Grain-fed Poland.
Striploin from Finnish Ayrshire heifer. Fed with cocoa beans, tender meat with a hint of chocolate. Dry-aged for 30–40 days.
Ayrshire heifer Rib Eye – Finnish meadows & cocoa beans. Exceptionally juicy meat with a delicate chocolate hint and dry-aged for 30–40 days.
How to choose a steak?
Go for tenderloin for tenderness, rib eye for full beefy flavour and marbling, striploin as the golden middle ground, or T-bone for both in one cut. The crown of our range is Japanese Wagyu A5 Miyazaki — the highest marbling grade there is. All our steaks are aged for tenderness and deeper flavour.
Storage & preparation
Delivered chilled; keep refrigerated until the use-by date or freeze. Let the meat rest at room temperature for 30–60 minutes before cooking.