Meat & Cold Cuts – Steaks, Dry-Aged & Sausages

Why Beef — and Not Factory-Farmed Chicken or Pork

The question is not whether to eat meat — but what meat, from what animal, and under what conditions. Conventionally farmed chicken and pork are the most industrialized meat products of all. We have deliberately chosen otherwise.

Factory-Farmed Chicken: 35 Days from Chick to Slaughter — conventional broiler chickens are raised to slaughter weight in 35 days — through intensive breeding, prophylactic antibiotics, and high-calorie feed
Factory-Farmed Pork: Antibiotics as Standard, Not the Exception — according to an EFSA report, more antibiotics are used in European pig farming than in human medicine
Pasture-Raised Beef: Superior Nutrient Profile — up to five times more omega-3 than conventional beef (Journal of Animal Science)
Complete Amino Acid Profile — all nine essential amino acids, including creatine, carnitine, and taurine

Sausages, Hams & Meat Specialties | Berger – Lower Austria, Fourth Generation

Berger is Lower Austria's most traditional meat craft business — family-owned for four generations. Perfect for restaurants, school kitchens, corporate kitchens, and catering.

Beef Tafelspitz, Approx. 1 kg — The Viennese original. 2.5 hours of cooking, delicious soup + main course for 4 people. Approx. €120 cheaper than Plachutta.
Pork Karree AT, Boneless, Approx. 4 kg — Ideal for commercial kitchens, schools, and catering
Ham Specialties — turkey ham, gastro sauna ham, and other varieties
Frankfurter & Liverwurst — classically Austrian, artisan-made
Convenience: Oma's Traditional Viennese Soup Pot & Beef Goulash — made according to the original recipe, in a jar
🔥 September Deals — See Below

Steaks & Cutlets – Dry-Aged & Duroc | Wiesbauer

Wiesbauer stands for Austrian meat craft at the highest level — every animal is traceable, raised humanely, and butchered by hand.

Dry-Aged Steaks — concentrated flavor and tender texture through controlled dry aging
Duroc Cutlets — intense marbling, exceptional flavor
No Prophylactic Use of Antibiotics — short transport routes, low-stress slaughter

Salami & Käsekrainer | Radatz

Radatz — Vienna's most renowned butcher since 1962.

Salami — savory, finely aged
Käsekrainer — the Viennese classic with a cheese filling

Best Enjoyed Together

Steak + Organic Olive Oil & Snacks — an anti-inflammatory combination from the Mediterranean diet
Sausage + Organic Bread & Baked Goods — the classic Austrian Jäuse
Meat + Fresh Salads — the combination for high performers