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Seasoning & extrasWagyuBestseller
Wagyu A5 Steak
The highest grade of Japanese beef. Marbling that melts in your mouth.
€58.00€290.00/kg
Steaks
Steaks – dry aged, XO & Wagyu
Ribeye, tomahawk, T-bone, picanha and Wagyu A5 – hand cut in our Zagreb butcher shop, aged on the bone and vacuum packed for delivery.
Refrigerated deliveryFree over €80.00 in Zagreb
Pay the actual weightWeighed before delivery
95% CroatianFamily farms, since 1980
HACCPEvery piece traceable
14 products
Dry agedBestseller35 days
Bestseller
Bestseller
Bestseller
Dry aged30 days
Ribeye Steak (dry aged)
Boneless, easy to cook – the favourite that never disappoints.
€13.50€45.00/kg
XODry aged60 days
XODry aged60 days
Dry aged28 days
Dry aged35 days
Dry aged30 days
New
Steaks – PRIME CUT
Every steak we sell follows the same path: carcass selection from a trusted farmer, aging in a chamber with controlled temperature (1–2 °C) and humidity, then cutting to a thickness that behaves properly on a grill or pan – usually 3 to 4 cm. Dry aged steaks age for 28 to 45 days, and the XO (extra old) line even longer, for a nuttier flavour and more tender texture. If you are just starting out, take a ribeye – the marbling forgives mistakes. For special occasions there is tomahawk and cowboy steak, and for lovers of a clean beef flavour, filet mignon and New York strip.
FAQ – Steaks
Which steak is best for beginners?
Ribeye – it has the most marbling, so it stays juicy even if slightly overcooked.
How thick should a steak be?
Ideally 3–4 cm. Thinner steaks overcook quickly; cook thicker ones (tomahawk) with the reverse sear method.
How should I store dry aged steak?
Vacuum packed in the fridge at 0–4 °C for 7–10 days, or frozen for up to 3 months.
