{"title":"SANUSVERSUS EXCLUSIVE – Steak","description":"\u003ch2\u003eWhy a Hödl steak is no ordinary steak\u003c\/h2\u003e\u003cp\u003eNot all steaks are created equal. What lies in the supermarket as \"beef\" has as much in common with what Hödl delivers as an industrial wine does with a Grand Cru. The difference isn't in the marketing — it's in three generations of craftsmanship, in in-house slaughtering, in dry aging, and in animals that have lived a life true to their nature.\u003c\/p\u003e\u003ch2\u003eWhy free-range beef — and what intensive farming does to meat\u003c\/h2\u003e\u003cp\u003eThe nutrient profile of a steak is largely determined by the animal's diet and husbandry — not by the chef.\u003c\/p\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eGrass-fed beef: up to 5 times more Omega-3\u003c\/strong\u003e — Cattle that eat grass produce meat with significantly higher Omega-3 content than grain-fed animals. According to the Journal of Animal Science (2010), grass-fed beef contains up to 5 times more alpha-linolenic acid — the difference is measurable and scientifically proven.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eCLA: only in meat from grass-fed ruminants\u003c\/strong\u003e — conjugated linoleic acid (CLA) occurs naturally in the rumen of grass-fed animals. Intensively farmed cattle produce hardly any CLA. Grass-fed beef contains up to 3 times higher CLA levels — associated with reduced body fat percentage and improved immune function.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eNo prophylactic antibiotic use\u003c\/strong\u003e — Free-range farming with sufficient space, natural diet, and low stress levels massively reduces disease pressure. Hödl's suppliers use antibiotics exclusively in documented cases of illness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eLow-stress slaughter: no cortisol in the meat\u003c\/strong\u003e — Stress during transport and before slaughter increases the animal's cortisol levels and leads to PSE meat (pale, soft, exudative) — pale, soft, watery. Short transport routes and calm slaughter conditions are directly reflected in the result.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch2\u003eWhy Dry Aged — and what really happens during maturation\u003c\/h2\u003e\u003cp\u003eDry aging is not a trend — it is the traditional method of meat maturation that was displaced by industrial wet aging (vacuum bags). Hödl does it as it has always been done: slowly, openly, controllably.\u003c\/p\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eEnzymatic breakdown: tenderness through time\u003c\/strong\u003e — during dry aging, endogenous enzymes (cathepsins, calpains) break down muscle proteins. The result: a tenderness that cannot be replicated by any marinade or sous-vide treatment. At least 21 days for an initial effect, 28–45 days for premium quality.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eMoisture loss concentrates the flavor\u003c\/strong\u003e — Dry aged meat loses 15–30% of its weight due to evaporation. What remains is concentrated flavor — nutty, complex, with a depth that wet aging never achieves. This is also why dry aged is more expensive: less weight, more effort, more flavor.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eNoble mold as a protective layer\u003c\/strong\u003e — during dry aging, a natural mold crust (Thamnidium) forms, which protects the meat from harmful germs and simultaneously produces enzymes that support the maturation process. This crust is removed before sale — it is part of the process, not the product.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eWet aging: the industrial compromise\u003c\/strong\u003e — 95% of supermarket meat is wet aged — in vacuum bags, in its own acidity. Faster, cheaper, but without the flavor complexity of dry aging. The sour taste of vacuum-packed meat is a direct result of this method.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch2\u003eWhy Hödl — three generations, in-house slaughter, Viennese craftsmanship\u003c\/h2\u003e\u003cp\u003eHödl is one of the last butcher shops in Vienna with in-house slaughter — a rarity that has almost disappeared in modern meat production. What this means: complete control over every step from the live animal to the finished steak.\u003c\/p\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eIn-house slaughter: control over the entire chain\u003c\/strong\u003e — most butchers buy already slaughtered and butchered meat from wholesalers. Hödl slaughters themselves — this means: known origin, controlled slaughter conditions, no anonymous goods from a central slaughterhouse. Hödl knows exactly what comes in.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eThree generations of craftsmanship\u003c\/strong\u003e — the knowledge of maturation, butchering, and quality assessment is passed down from generation to generation at Hödl. No algorithm and no quality management system replaces the experienced eye of a butcher who knows what a well-aged piece of meat looks, smells, and feels like.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDirect supplier relationships with selected farmers\u003c\/strong\u003e — Hödl knows its suppliers personally. Every animal is traceable — breed, farm, husbandry method, slaughter date. No anonymous goods, no obfuscation of origin.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eTraditional recipes without additives\u003c\/strong\u003e — Sausages and cold cuts according to Viennese tradition: without artificial flavors, without excessive phosphates, without flavor enhancers. The difference to industrial sausages is noticeable at the first bite — and confirmed in the ingredient list.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eVienna to you: short cold chain\u003c\/strong\u003e — no long transport across half of Europe. Freshness at Hödl is not a marketing statement but a logistical reality.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eBest in combination\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eDry Aged Steak + \u003ca href=\"https:\/\/www.sanusversus.com\/collections\/snacks-oele\"\u003eStyrian pumpkin seed oil or organic olive oil\u003c\/a\u003e\u003c\/strong\u003e — a dash of cold-pressed oil over the finished steak enhances flavor perception and provides fat-soluble antioxidants.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteak + \u003ca href=\"https:\/\/www.sanusversus.com\/collections\/molkereiprodukte\"\u003eHay milk butter\u003c\/a\u003e\u003c\/strong\u003e — the classic finishing touch: butter over the hot steak — fat as a flavor carrier, lactic acid as a contrast to the meat's savoriness.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteak + \u003ca href=\"https:\/\/www.sanusversus.com\/collections\/feinkost\"\u003eFresh salads — Red beet salad \u0026amp; Coleslaw\u003c\/a\u003e\u003c\/strong\u003e — the classic side dish for steak: naturally fermented salads from Lower Austria provide vitamin C, which further increases the absorption of heme iron from the beef — and lactic acid, which aids digestion.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteak + \u003ca href=\"https:\/\/www.sanusversus.com\/products\/bio-bbq-grill-rub-50-gramm-zum-marinieren-von-fleisch-bergkrauter\"\u003eOrganic BBQ Grill Rub with mountain herbs\u003c\/a\u003e\u003c\/strong\u003e — Mountain herbs as a natural marinade: no artificial flavors, no glutamates — the essential oils of the herbs form a protective layer during grilling and reduce the formation of acrylamide and heterocyclic amines.\u003c\/li\u003e\n\n\u003cli\u003e\n\n\u003cstrong\u003eSteak + \u003ca href=\"https:\/\/www.sanusversus.com\/collections\/haferflocken-nusse-samen\"\u003eNuts or seeds as a side dish\u003c\/a\u003e\u003c\/strong\u003e — animal heme iron from beef has a bioavailability of 15–35% — significantly higher than plant-based iron. Combined with vitamin C-rich side dishes, absorption increases further.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\u003ch3\u003eScientific Sources\u003c\/h3\u003e\u003cul\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/doi.org\/10.2527\/jas.2009-1952\" target=\"_blank\"\u003e→ Journal of Animal Science (2010): Omega-3 and CLA in grass-fed vs. grain-fed beef\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.meatsci.2016.09.005\" target=\"_blank\"\u003e→ Meat Science (2017): Dry Aging — enzymatic processes, flavor development and quality parameters\u003c\/a\u003e\u003c\/li\u003e\n\n\u003cli\u003e\u003ca href=\"https:\/\/www.efsa.europa.eu\/en\/topics\/topic\/antimicrobial-resistance\" target=\"_blank\"\u003e→ EFSA: Antimicrobial resistance and use in European animal husbandry\u003c\/a\u003e\u003c\/li\u003e\n\n\n\u003c\/ul\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1000\/8598\/9759\/collections\/phamkhanhquynhtrang-steak-6714964.jpg?v=1785360771","url":"https:\/\/www.sanusversus.com\/en-ch\/collections\/exclusive-steak.oembed","provider":"SANUSVERSUS.COM","version":"1.0","type":"link"}