Craft, Bad Dürkheim
Twelve steps. No middleman.
Thomas Brandt cuts every piece himself, on Mondays and Tuesdays, on the block. Everything on this page can be checked: three farms, one ageing room, 18 cuts.
The operation
Six lines that explain the rest.
Cutting happens at Metzgerei Brandt in Bad Dürkheim, in the second generation since 1998. Everything else on this page is the long version of this table.
- Breeds
- Simmental, Fleckvieh, German Angus (heifer/steer)
- Farms
- 3, all within 40 km
- Abattoir
- 14 km away
- Ageing
- 14 to 45 days
- Cutting
- by hand, Mondays and Tuesdays
- Blast freezing
- within 90 minutes of cutting
The farms
Three farms. All within 40 kilometres.
All three farms lie in the Palatinate.
- 01
Familie Käppeler
Kirrweiler, 20 km, Simmentaler Färsen
Pasture from April to October, hay from their own harvest.
- 02
Hof Steinberg
Freinsheim, 6 km, Fleckvieh-Färsen
Suckler herd; the calves stay with it until weaning.
- 03
Anne Dietrich
Herxheim, 35 km, Deutsches Angus
Year-round pasture on grassland too wet for arable farming.
The ageing
Fourteen, twenty-eight or forty-five days.
1,5 °C, 85 % Luftfeuchte, am Knochen
On the bone at 1.5 °C and 85 % humidity. What hangs for 45 days loses a fifth of its weight — that is why dry aged costs more, and the only reason.
- 14 T
Vacuum. In the bag, in its own juices. No moisture loss, milder in flavour.
- 28 T
On the bone. The route for loin steaks. The bone stays on until cutting.
- 45 T
Dry aged. Dry, on the bone. A fifth less weight, and the nutty note in return.
The same scale appears on every product tile.
Cutting chart
Wo am Tier was liegt.
We buy whole animals. Pick a primal — next to it you will see what it becomes, what it weighs and what it costs.
- 01 Shoulder
- 02 Fore rib
- 03 Sirloin
- 04 Fillet
- 05 Rump
- 06 Brisket
- 07 Belly / ribs & flank
Cut 02
Fore rib
The first ribs behind the neck, with the fat core in the middle. This is where the ribeye comes from — and, with the long bone left on, the tomahawk.
- Entrecôte (Ribeye)ca. 350 g, Simmentaler Färse23,90 €68,29 €/kg
- Tomahawk Steakca. 1,2 kg, Simmentaler Ochse74,90 €62,42 €/kg
04 / Traceability
Every pack carries a number.
Type it in and you will see which farm the animal came from, when it was slaughtered and how long it was aged. Not because a law demands it — because you are paying 68 euros a kilo.
Demo data set; drawn from the inventory system in production
The range
18 cuts from this butchery.
Cutting happens on Mondays and Tuesdays. Ninety minutes after cutting, everything lies vacuum-sealed in the freezer.
Order by noon — delivered the next working day