Butcher & supplier · Schwabing-West, Munich
Traditional Schwabing butcher that hangs Bavarian beef for several weeks before cutting T-bone and porterhouse steaks.
Verified ✓ · checked against 3 public sources on 2026-10-03
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Butcher & supplier
Butcher stall on the Viktualienmarkt that ages beef in a salt chamber for at least 28 days alongside Munich sausage specialities.
Butcher & supplier · Retail · Wholesale
Butcher by the Munich slaughterhouse district known for Bavarian dry-aged steaks matured against a salt wall, also supplying wholesale customers.
Butcher & supplier
Branch of Munich's long-established butcher chain, which sells steaks dry-aged for around six weeks in dedicated ageing rooms.