Six metres from hook to griddle.
Nils Ostermann spent fifteen years on the block at a Fleischerei in Moabit, aging beef for restaurants that ground the good cuts into a generic mince anyway. That is the whole reason this place exists.
Kaltraum started as a glass-fronted cold room at the back of a butcher's shop on Glogauer Strasse, with four stools and one griddle. Rana Yilmaz came off the line at a Michelin-listed kitchen she will not name, because she says it is not relevant to a burger.
We buy whole forequarters from two farms in the Uckermark. They hang at 1.5 degrees for forty-five days. Chuck and short rib are ground together every morning at nine, and the buns come out of the oven an hour later. Nothing travels further than six metres.
- Aged
- 45 days
- Held at
- 1.5 degrees
- Farms
- 2in the Uckermark
