Pure Balm GmbH with the founders Ortwin Steinbach, René Betschart, Claudio Bergamin and Yves Reich want to re-establish a meat maturation method that has been forgotten.
The balm consists of the animal's own beef fat and is refined with mountain herbs, among other things.
Advantages of meat ripening with Pure Balm
Compared to the dry aging method (approx. 40% meat loss) , our method practically does not cause any meat loss
towards the animal
The basic substance is animal fat. The waste resulting from the production of the balm is used as animal feed.
The balm will be used twice and is returned to its source in the end (Reuse of the balm)
of the balm
Embalming gives the meat a very authentic, pure taste.
"We all have to become aware again of how much passion and work farmers put into the rearing of each individual animal. To refine this meat through appreciation and without an enormous loss of resources - that is Pure Balm "