Selected specialty meat products from PURE Masterclass are coming to the self-service refrigerated section of your local supermarket – if not: ask for them! Our high standards for the best product quality and a continuous exchange with farmers and our meat experts are the foundations of a unique and enjoyable product range.
Our Masterbeef specialty products chill for at least 360 hours – bit by bit – in the dry aged meat humidor. The PUREAGING® process and craftsmanship with the addition of Himalayan salt ensure a meat quality that impresses even connoisseurs with its tenderness and taste.
Meat and ham sommelier Catharina and our meat expert Michael provide all the information about the PURE Masterbeef range. Competent, practical, informative and friendly. Their expertise is available via the QR code on the packaging and on this website.
The PURE Masterbeef flatboard requires 60% less plastic than conventional steak packaging. Simply remove the upper film, take out the meat and then remove the lower film. The cardboard can go in the waste paper bin and the film can be recycled.
Renowned retailers are currently testing the sale of PURE Masterbeef. So why not ask your favourite retailer about this premium product. They would be happy to offer you the quality of PURE Masterbeef in the self-service meat section in future.
Classic cut from the rear part of the hip. Beautifully marbled with a slightly fatty edge – this makes it particularly hearty.
Classic US cut from the front ribs. It typically has muscle fibres and a small fat cap – particularly succulent and tasty.
Premium cut from the finest fillet. It is characterised by a low fat content. Super delicate, super fine, super taste.
A popular cut from the hip area of the cow. The meat has very thin white streaks of fat. A lean, tender steak ideal for quickly searing.
A special cut of the rib eye steak from the front ribs with bones attached for true connoisseurs. Marbled, intense, particularly succulent.
Fine minced beef with a maximum fat content of 20%. Delicately spiced with the original PUREwet seasonings.
Cuts is the term used for the pieces of meat that professionals remove from the individual muscles of the cow. The names used can differ from country to country. In addition to the well-known classics, special US cuts are becoming more and more popular here too, often providing new and unique steak revelations.
No matter how you like your steak, this is the perfect way to do it: carefully prepare the meat, use the right kitchen or grill equipment, do the hand doneness test or use the core temperature. That’s how to successfully prepare a steak and find out within seconds if your steak is rare, medium or well done.
For PURE Masterbeef, we use centuries of knowledge about the refinement of meat and supplement it with the contemporary experiences of our PURE Masterclass experts in terms of time, temperature and a few secrets within the refinement process.
Creative master chefs are currently developing delicious recipe ideas with our PURE Masterbeef products. Simple, but incredibly delicious and easy to prepare. You’ll be amazed!
Keep checking back for new surprises!
