NORTHERN HEIFER
The North German heifer is characterized by its strong red meat, which is covered with fine fibers and many fine fat veins. The fine marbling makes the meat particularly aromatic, tender, and juicy. The finely embedded fat makes heifer meat particularly tasty. The flavor carrier fat can work better as it is optimally distributed in the muscle meat.
BALANCED FEEDING
The heifers supplied by True Wilderness were fattened with a larger proportion of green fodder in addition to grain, silage and concentrated feed. Due to their slow growth, it takes around 2 years for the sexually mature female cattle, which have not yet calved, to reach the required slaughter age with a weight of around 350 kg.
THE MEANING OF DRY AGING
After slaughter, the meat of the cattle has a fine marbling that makes it particularly aromatic, tender and juicy. During the subsequent dry aging process, the moisture disappears from the meat, but not the fat. This further increases the difference in taste compared to coarser-fibred bull or steer meat.
