Natural Protein – Performance Steaks & Seafood

Origin and history – craftsmanship meets sports nutrition

In Berlin, where culinary diversity meets ambitious fitness goals, the idea was born: to portion high-quality steaks and sustainable seafood so they fit perfectly into athletes' and meal-prep plans. Our master butcher combines traditional craftsmanship with modern nutritional thinking – for athletes, gourmets, and everyone who wants to plan their diet with a specific goal in mind.

The beef comes from controlled EU sources, the seafood is responsibly fished, with a focus on Omega-3-rich species such as wild salmon. Each portion is precisely cut, vacuum-packed, and shipped chilled – fresh, predictable, and ready to use at any time.

Craftsmanship and precise portioning

Our steaks – whether lean beef fillet, aromatic flank steak, or tender Wagyu – are prepared with expert skill. Seafood like wild salmon is portioned so that each package contains precise amounts. This means: no macro frustration.

Each portion is individually vacuum-sealed and shipped chilled. This not only ensures a long shelf life in the refrigerator, but also makes your meal prep simple and hygienic.

Taste, texture and nutritional values

A 200g performance steak provides around 40–48g of protein with only 6–16g of fat – ideal for muscle building or lean diets. Wild salmon impresses with 38–42g of protein per 200g and valuable omega-3 fatty acids for regeneration and heart health.

In terms of taste, you can expect a delicate, buttery tenderness from the beef fillet, an intense, juicy meat flavor from the flank steak, and a luxurious, marbled aroma from the Wagyu beef. The wild salmon comes with firm yet succulent flesh and skin that, when cooked properly, can be crisped up.

Preparation and food pairings

Steak cooked in a pan or on the grill: Preheat the oven to high heat, sear for 60–90 seconds per side, then cook over medium heat until the internal temperature reaches 54–56 °C (medium rare). Let it rest briefly – done.

Steak sous-vide: Cook at 54 °C for 60–90 minutes, then roast on high heat.

Salmon with crispy skin: Pat the skin side dry, fry skin-side down for 4–6 minutes, turn briefly once and let rest for 30–60 seconds.

Meal prep tip: Fill cooked portions directly into containers with side dishes such as quinoa, sweet potatoes, or seasonal vegetables. Each container = a clear macro serving.

Who our performance steaks & seafood are made for

Whether you're an ambitious strength athlete, a HYROX participant, a bodybuilder, a functional fitness enthusiast, or simply someone who enjoys good food – our product range is aimed at everyone who values ​​high-quality protein sources and predictable portion sizes. Price-conscious shoppers appreciate the zero-waste portioning, premium customers value the handcrafted cuts, and restaurateurs benefit from consistent sizes and reliable delivery.

Advantages of online shopping and delivery

Order, relax, and enjoy: Your steaks and seafood arrive freshly chilled, vacuum-packed, and on time. The unbroken cold chain preserves flavor, nutritional value, and texture. Portion sizes are ideal for the refrigerator or freezer – perfect for flexible weekly meal planning.

Conclusion – Your shortcut to more performance and enjoyment

With our Performance Steaks & Seafood, you save time, avoid macro stress, and still enjoy top-notch quality. Whether it's a post-workout meal, weekly meal prep, or a spontaneous barbecue – you always have the right portion ready, perfectly fresh.

Quick answers to your most important questions

200g of steak provides approximately 40–48g of protein, salmon 38–42g. Flank steak cooks medium-rare at 54–56°C. Wild salmon is ideal after a workout due to its omega-3 content. 150g is better suited for dieting phases, 250g for muscle building. Sear Wagyu beef over high heat to control the fat content. All products are suitable for sous-vide cooking; crispy salmon skin is achieved with a dry skin side and a hot pan. Steak and seafood can easily be combined in weekly meal prep.

FAQ

• How many portions are there? 150g, 200g and 250g – all safely vacuum-packed and macro-friendly.
• Do I need to weigh or cut anything? No, the athletes' portions are precisely tailored.
• What is the protein content? Steak approx. 20-24 g/100 g, salmon approx. 19-21 g/100 g (guide values).
• Are marinades included? No, 100% pure – ideal macro control.
• How is it delivered? Freshly chilled or deep-frozen with an unbroken cold chain.
• Can I freeze it? Yes, unopened, no problem; thaw gently in the refrigerator.
• Medium-Rare recommendation? 54–56 °C, then let rest for 3–5 minutes.
• Is the seafood sustainably sourced? Yes, responsible sourcing with a focus on Omega-3-rich species.
• Are the portions suitable for a diet/deficit? Yes, especially 150g options are cut-friendly.
• Is the product range suitable for HYROX preparation? Yes, clear portion sizes and high protein content support training and regeneration.
• Are there any allergen warnings? Meat/fish without additives; fish contains natural fish allergen.
• Is sous-vide cooking possible? Yes, ideal for even cooking temperatures.