Born on Czech meadows, shaped by caring hands—every bite tells a story of pure, unforgettable flavor.
Sustainable Farming
Our Angus cattle typically roam freely on diverse meadow pastures — pure freedom, peace and devoted care. When winter’s chill arrives, they’re often sheltered in spacious, open barns that nurture their well-being.
Find Your Local Meat Seller
Discover a variety of sellers from different regions of the Czech Republic in our catalog.
Each seller provides different services, so we’ve put together a handy guide to help you choose the best fit for your needs.
Organic Angus
Farmed without GMOs, antibiotics or hormones. Housing and grazing meet strict animal-density and environmental standards. Slaughter takes place at small certified organic abattoirs with minimal stress.
Dry Aging
Aged 3–5 weeks at –1 to +1 °C and 85–90 % humidity. Meat loses moisture, muscle fibers tenderize and flavor concentrates into rich, nutty notes.
Wet Aging
Aged 2–4 weeks in vacuum packs at 0–1 °C. Meat retains juiciness, tenderness and a pure beef flavor with milder notes than dry aging.
Batch Packages
Choose exactly the cut you want—e.g. striploin, ribeye or tenderloin. Every package comes from a single delivery batch for guaranteed consistency and origin, bone-in or boneless
Mixed Packages
A curated mix of cuts and bones—eye of round, tenderloin, shank, soup bones, etc. You can’t pick individual pieces but get a varied selection perfect for grilling or stews.
Tip: Entire packages can be frozen to lock in quality.
