{"title":"Dry Age","description":"","products":[{"product_id":"dry-aged-co-premiumfleisch-fur-kenner","title":"Dry Aged \u0026 Co. - Premiumfleisch für Kenner","description":"\u003cp data-start=\"69\" data-end=\"400\"\u003e\u003cstrong data-start=\"69\" data-end=\"117\"\u003e„Dry Aged \u0026amp; Co. - Premiumfleisch für Kenner“\u003c\/strong\u003e nimmt Fleischliebhaber und BBQ-Fans mit in die Welt des Dry Aging. Während Trockenreifung beim Rind bereits bekannt ist, erweitern die Autoren hier den Blick auch auf Lamm- und Schweinefleisch und zeigen, dass diese Sorten ebenfalls großes Potenzial für diese edle Methode bieten.\u003c\/p\u003e\n\u003cp data-start=\"402\" data-end=\"883\"\u003eDie BBQ-Profis Tanja und Steffen Eichhorn präsentieren kreative und vielseitige Rezepte für Grill und Herd, bei denen nicht nur klassische Cuts, sondern auch besondere Premiumsorten wie Ozaki-Filet oder Miéral Schwarzfederhuhn im Mittelpunkt stehen. Ergänzt werden die Rezepte durch fundierte Hintergrundinformationen von Fleischsommelier Stephan Otto und beeindruckende Food-Fotografie von Markus Gmeiner, die das Buch sowohl visuell als auch kulinarisch zu einem Genuss machen.\u003c\/p\u003e\n\u003cp data-start=\"885\" data-end=\"1326\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eDas Buch richtet sich an Kenner und alle, die es werden möchten. Wer verstehen will, was Dry-Aged-Fleisch so besonders macht, wie man es optimal zubereitet und wie sich aus edlen Stücken außergewöhnliche Geschmackserlebnisse zaubern lassen, findet hier alles, was dafür nötig ist. Auf 200 Seiten erwarten die Leser Rezepte, Hintergrundwissen und inspirierende Fotos – ein unverzichtbares Werk für alle, die hochwertige Fleischgenüsse lieben.\u003c\/p\u003e","brand":"Heel","offers":[{"title":"Default Title","offer_id":60846820524362,"sku":"9783958431560","price":49.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0996\/0462\/7786\/files\/Heel-Verlag-Buch-Dry-Aged-und-Co-9783958431560.jpg?v=1768253590"},{"product_id":"rumpsteak-premium-dry-aged-aus-spanien-vacum","title":"Rumpsteak | Premium Dry Aged+ aus Spanien","description":"\u003ch2 data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eRumpsteak: Premium Dry Aged+ aus Spanien – Die Kunst der Reifung von VACUM\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"3\"\u003eVergessen Sie alles, was Sie über gewöhnliche Steaks zu wissen glaubten. Mit dem \u003cb data-path-to-node=\"3\" data-index-in-node=\"81\"\u003ePremium Dry Aged+ Rumpsteak von VACUM\u003c\/b\u003e holen Sie sich ein Stück spanische Fleischkultur auf den Grill, das in Sachen Intensität und Textur neue Maßstäbe setzt.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eVACUM ist weltweit bekannt als die „Schmiede der Genüsse“ – und dieses Steak ist ihr Meisterstück.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003eWas macht „Dry Aged+“ so besonders?\u003c\/h3\u003e\n\u003cp data-path-to-node=\"6\"\u003eWährend herkömmliches Dry Aging oft nach 21  Tagen endet, geht VACUM für die \u003cb data-path-to-node=\"6\" data-index-in-node=\"83\"\u003e„Plus“-Veredelung\u003c\/b\u003e einen entscheidenden Schritt weiter. Durch eine extrem präzise Kontrolle von Luftfeuchtigkeit und Temperatur darf das Fleisch mindestens 33 Tage reifen.\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eIntensives Aroma:\u003c\/b\u003e Erwarten Sie eine Geschmacksexplosion, die an edlen Rohschinken, geröstete Nüsse und feines Umami erinnert.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003eMürbe Textur:\u003c\/b\u003e Die Muskelfasern werden durch die natürliche Fermentation so mürbe, dass das Steak fast auf der Zunge zergeht.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003eCharaktervolles Fett:\u003c\/b\u003e Der typische Fettrand des Rumpsteaks schmilzt beim Braten wie Butter und trägt die tiefen, würzigen Reifearomen direkt in das Fleisch.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"8\"\u003eHerkunft \u0026amp; Handwerk\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003eDie Selektion erfolgt aus den besten Rinderrassen Spaniens (oft alte Kühe – \u003ci data-path-to-node=\"9\" data-index-in-node=\"76\"\u003eVaca Vieja\u003c\/i\u003e), die für ihre gelbe Fettabdeckung und tiefe Marmorierung bekannt sind. José Rosell, der Kopf hinter VACUM, wählt jedes Tier persönlich aus, um sicherzustellen, dass nur die Crème de la Crème den Stempel „Premium“ erhä\u003c\/p\u003e","brand":"VACUM","offers":[{"title":"250 Gramm","offer_id":61861867225418,"sku":"1085-VS.250-BS","price":27.47,"currency_code":"EUR","in_stock":false},{"title":"260 Gramm","offer_id":61861867258186,"sku":"1085-VS.260-BS","price":28.57,"currency_code":"EUR","in_stock":false},{"title":"270 Gramm","offer_id":61861867290954,"sku":"1085-VS.270-BS","price":29.67,"currency_code":"EUR","in_stock":false},{"title":"280 Gramm","offer_id":61861867323722,"sku":"1085-VS.280-BS","price":30.77,"currency_code":"EUR","in_stock":false},{"title":"290 Gramm","offer_id":61861867356490,"sku":"1085-VS.290-BS","price":31.87,"currency_code":"EUR","in_stock":false},{"title":"300 Gramm","offer_id":61861867389258,"sku":"1085-VS.300-BS","price":32.97,"currency_code":"EUR","in_stock":false},{"title":"310 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Gramm","offer_id":61861868470602,"sku":"1085-VS.630-BS","price":69.23,"currency_code":"EUR","in_stock":false},{"title":"640 Gramm","offer_id":61861868503370,"sku":"1085-VS.640-BS","price":70.33,"currency_code":"EUR","in_stock":false},{"title":"650 Gramm","offer_id":61861868536138,"sku":"1085-VS.650-BS","price":71.43,"currency_code":"EUR","in_stock":false},{"title":"660 Gramm","offer_id":61861868568906,"sku":"1085-VS-BS-42","price":72.53,"currency_code":"EUR","in_stock":false},{"title":"670 Gramm","offer_id":61861868601674,"sku":"1085-VS.670-BS","price":73.63,"currency_code":"EUR","in_stock":false},{"title":"680 Gramm","offer_id":61861868634442,"sku":"1085-VS.680-BS","price":74.73,"currency_code":"EUR","in_stock":false},{"title":"690 Gramm","offer_id":61861868667210,"sku":"1085-VS.690-BS","price":75.82,"currency_code":"EUR","in_stock":false},{"title":"700 Gramm","offer_id":61861868699978,"sku":"1085-VS.700-BS","price":76.92,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0996\/0462\/7786\/files\/Rumpsteak_VACUM.webp?v=1779111834"},{"product_id":"ribeye-premium-dry-aged-aus-spanien-vacum","title":"Ribeye | Premium Dry Aged+ aus Spanien","description":"\u003ch2 data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eRibeye Premium Dry Aged+ | VACUM Selección\u003c\/b\u003e\u003c\/h2\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eDas Gold der Iberischen Halbinsel: Ein Meisterwerk spanischer Fleischkunst\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eErleben Sie Fleischgenuss auf einem neuen Level. Das \u003cb data-path-to-node=\"4\" data-index-in-node=\"53\"\u003eRibeye von VACUM\u003c\/b\u003e steht nicht einfach nur für Steak – es steht für eine Philosophie. In den rauen Landschaften Spaniens selektiert der Fleisch-Visionär José Rosell persönlich nur die besten Tiere für seine \"Selección\". Das Ergebnis ist ein Ribeye, das unter Kennern weltweit als eines der geschmacksintensivsten Steaks überhaupt gilt.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eWas dieses Ribeye so besonders macht:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eDie Selektion (The \"+\" Factor):\u003c\/b\u003e Das \"Dry Aged+\" steht für eine überdurchschnittlich lange und präzise kontrollierte Reifezeit. Nur Fleischstücke mit perfekter Fettabdeckung und intramuskulärer Marmorierung werden für diesen Prozess ausgewählt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eDas Terroir:\u003c\/b\u003e Die Rinder stammen von kleinen Bauernhöfen aus dem Norden Spaniens. Die Tiere genießen ein langes Leben auf der Weide, was dem Fleisch seine tiefrote Farbe und die charakteristische Struktur verleiht.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eDer Dry-Aging-Prozess:\u003c\/b\u003e In den Reifekammern von VACUM verliert das Fleisch Feuchtigkeit und gewinnt an Charakter. Enzyme zersetzen das Bindegewebe, wodurch das Ribeye eine butterzarte Textur erhält.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eSensorik \u0026amp; Geschmacksprofil\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eAroma:\u003c\/b\u003e Schon beim Öffnen der Verpackung strömt Ihnen ein Duft von edlem Leder, frischen Kräutern und gerösteten Nüssen entgegen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eGeschmack:\u003c\/b\u003e Eine wahre Umami-Bombe. Der Eigengeschmack ist intensiv fleischig, begleitet von feinen Nuancen von Dry-Aged-typischem Edelpilz und einer leicht buttrigen Note durch den geschmolzenen Fettkern (das „Auge“).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"0\"\u003eMarmorierung:\u003c\/b\u003e Die feine Fettverteilung sorgt dafür, dass das Steak beim Grillen oder Braten im eigenen Saft schmilzt – für eine Saftigkeit, die ihresgleichen sucht.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003eZubereitunBSempfehlung\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"10\"\u003eUm die Komplexität des \u003cb data-path-to-node=\"10\" data-index-in-node=\"23\"\u003eDry Aged+\u003c\/b\u003e nicht zu überdecken, empfehlen wir eine puristische Zubereitung:\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003eDas Steak rechtzeitig auf Zimmertemperatur bringen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003eScharf anbraten (idealerweise auf Gusseisen oder über offener Flamme), bis eine krustige Maillard-Reaktion entsteht.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003eBei indirekter Hitze auf eine Kerntemperatur von \u003cb data-path-to-node=\"11,2,0\" data-index-in-node=\"49\"\u003e52–54 °C (Medium Rare)\u003c\/b\u003e ziehen lassen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,3,0\"\u003eVor dem Anschnitt 5 Minuten ruhen lassen. Ein Hauch Meersalz genügt – dieses Fleisch braucht keine Saucen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"VACUM","offers":[{"title":"250 Gramm","offer_id":61861868765514,"sku":"1084-VS.250-BS","price":25.25,"currency_code":"EUR","in_stock":false},{"title":"260 Gramm","offer_id":61861868798282,"sku":"1084-VS.260-BS","price":26.26,"currency_code":"EUR","in_stock":false},{"title":"270 Gramm","offer_id":61861868831050,"sku":"1084-VS.270-BS","price":27.27,"currency_code":"EUR","in_stock":false},{"title":"280 Gramm","offer_id":61861868863818,"sku":"1084-VS.280-BS","price":28.28,"currency_code":"EUR","in_stock":false},{"title":"290 Gramm","offer_id":61861868896586,"sku":"1084-VS.290-BS","price":29.29,"currency_code":"EUR","in_stock":false},{"title":"300 Gramm","offer_id":61861868929354,"sku":"1084-VS.300-BS","price":30.3,"currency_code":"EUR","in_stock":false},{"title":"310 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Bei der Zubereitung sorgen sie dafür, dass das Steak extrem saftig bleibt – selbst wenn du es einen Moment zu lange auf dem Feuer lässt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUmami pur\u003c\/strong\u003e\u003cbr\u003eDie Kombination aus dem Alter der Tiere und der langen Trockenreifung erzeugt eine Geschmackstiefe, die an gereiften Käse oder edlen Schinken erinnert. Ein Erlebnis, das jeden Bissen zu einem Ereignis macht.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eZubereitunBSempfehlung: Feuer trifft Leidenschaft\u003c\/h3\u003e\n\u003cp\u003eEin Ribeye dieser Güteklasse verlangt nach Hitze. 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In dieser „Dry Aged+“-Variante wird das klassische Rumpsteak durch den verbleibenden Knochen auf ein neues Level gehoben. Es ist die perfekte Wahl für Puristen, die die maskuline Note eines Steaks am Knochen zu schätzen wissen.\u003c\/p\u003e\n\u003ch3\u003eWarum „Bone-In“ den Unterschied macht\u003c\/h3\u003e\n\u003cp\u003eDer Knochen ist während des gesamten Reifeprozesses und auch bei der Zubereitung der entscheidende Faktor:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGeschmacks-Booster\u003c\/strong\u003e: Beim Braten oder Grillen gibt der Knochen wertvolle Aromen und Säfte an das umliegende Fleisch ab, was für eine unvergleichliche Geschmackstiefe sorgt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfekte Reifung\u003c\/strong\u003e: Das Fleisch reift am Knochen noch gleichmäßiger. 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