Butcher & supplier · Stuttgart-Mitte (Markthalle), Stuttgart
Market-hall counter of the Schwäbisch Hall farmers' cooperative, selling Boeuf de Hohenlohe pasture-raised beef as dry-aged T-bone steaks and rib chops, aged in a glass cabinet behind the counter, alongside its heritage Swabian-Hall pork.
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Family butcher founded in 1911 in Bad Cannstatt, now in its fourth generation, singled out by Feinschmecker for its well-marbled dry-aged club steak and Swabian sausages.
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Butcher family business founded in 1894, with its main shop and production in Vaihingen, selling its own beef dry-aged for at least six weeks as T-bone, bone-in rib-eye…
Butcher & supplier
Family butcher in Vaihingen since 1937 selling regional meat, dry-aged beef and house-made specialities, with a 24-hour vending machine.