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A few facts about our beef:

New Zealand Beef

Finest fillet and juicy Ribeye
The climate, clean air and abundant clear water in New Zealand lead to lush, green pastures all year round. Here the animals can move freely throughout the year and have access to canned fodder such as hay and silage. The animals can eat and live as they would in the wild, reducing stress and promoting animal welfare. It is lean, has a fine texture and a very good nutritional value. Compared to meat from cereal feed, meat from grazing has less saturated fatty acids and more vitamins A and E, as well as omega-3 fatty acids. No tree was felled for these animals, nor was a barn ever heated.


Meat from the Frankish Weiderind

Our Franconian meat comes exclusively from heifers. A heifer is a sexually mature female cow until the first calving. The meat is of excellent quality. The animal accumulates energy reserves in the form of fat, which in the best case is distributed in a fine marbling in the meat. This marbling results in the meat being juicy and aromatic. In addition, the muscle fibres of female cattle are finer than those of males.


DRY AGED Rump steak from the Brunner butcher's shop

During dry-aging, the meat matures in pieces directly on the bone. in special maturing chambers or cabinets under controlled conditions and in accordance with traditional craftsmanship for at least 10 weeks The dry-aging process is significantly more costly, as production requires increased location and time. Dry ripening removes liquid from the piece, which on the one hand intensifies the taste, but on the other hand also leads to weight loss and thus to a higher price. Only the finest pieces of selected cattle are used for this elaborate process.

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Contact

Restaurant LENNOX Steak & Wine
Martin-Luther Platz 10
91054 Erlangen

Telephone: +49 9131 - 20 99 89
E-Mail: kontakt@lennox-erlangen.de

Opening hours

Monday - Saturday from 05:00 p.m.
Sunday closed

Payment methods

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