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.
King of steaks! T-Bone from Wolowina selection, dry-aged 30+ days. Sirloin & tenderloin, two fingers thick. Grain-fed Poland.
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.
Beef Tenderloin – The Queen Of Steaks. Exceptionally tender, delicate and juicy meat from Holstein-Friesian cattle, turning every grilling session into an extraordinary experience.
Dried beef with Kampot pepper – a gourmet experience in every bite.
Ayrshire heifer Rib Eye – Finnish meadows & cocoa beans. Exceptionally juicy meat with a delicate chocolate hint and dry-aged for 30–40 days.
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.
Striploin steak from Holstein heifer. Tender, juicy meat with fat cover and marbling 4+. Grass fed, Poland.
Striploin from Finnish Ayrshire heifer. Fed with cocoa beans, tender meat with a hint of chocolate. Dry-aged for 30–40 days.
Sashi I-Bone Steak AAA – Finnish succulence at its peak Premium steak with an “I” shaped bone, intensely marbled, extremely juicy and tender. Finnish origin, three-time winner...
Heart of Rump steak from Holstein heifer – Simply Steak Premium matured cut from the front of the haunch with a distinctive flavour and firmer texture. Ideal for steaks....
Beef jerky NATURAL – the pure taste of matured meat without compromise.
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.