Why LUMA?
Through a natural aging process developed by LUMA Switzerland, our meat becomes more tender, juicier and richer in flavor. The secret? A combination of slow, traditional dry-aging on the bone and refinement with our special noble mold culture.
During the aging process, this noble mold works its magic – naturally enhancing tenderness and depth of flavor.
Exquisite products
As a trusted supplier to high-end gastronomy, we live by one guiding principle: quality over quantity. Whether it’s meat from regional farms or specialties from abroad, the same high standards apply.
We personally visit our meat producers and place great importance on the welfare and health of the animals. Responsible production comes at a price – one we are proud to pay. In return, we gain access to cuts of the finest quality.
Noble mold
At the core of our unique aging process lies our internationally patented noble mold. Applied only to carefully selected cuts, it gently penetrates the meat and naturally breaks down tough connective tissue. This makes the texture exceptionally tender and juicy.
At the same time, the mold develops a distinctive flavor profile: subtle nutty notes, a hint of earthiness, and a unique aroma that elevate the meat without overpowering its natural character. The result is a truly refined taste experience found nowhere else.
Perfectly aged
We combine our expertise in butchery and biotechnology to develop unique aging processes. For each type of meat, we have crafted an individual method that brings out its finest qualities – culminating in exceptional creations like our renowned LUMA CURED KOBE.
Once flavor and texture have reached their peak, we trim the meat into perfected pieces for our clients in fine dining gastronomy. True to our belief that exceptional quality is worth its price. The trimmings are transformed into specialties such as our LUMA BURGERS – renowned even in the international culinary scene.
Super Frozen
And when everything is just right, we hit pause. With superfreezing, the natural aging process is stopped at the perfect moment, preserving the meat at its peak. Each piece is vacuum-sealed and frozen using a Japanese method at -40 °C, ensuring that flavor, texture, juiciness and nutrients are perfectly retained. Unlike fresh meat, which continues to age uncontrollably at the counter or in your fridge and quickly loses quality.
Beyond that, we see superfreezing as an important tool in the fight against food waste: our full assortment is always available – without ever having to throw anything away.