BERN GURTENGASSE
Meat selection
SWISS HANDSELECTED BEEF
Finest Swiss beef from small family-run farms. These Swiss farms set the
standard when it comes to animal welfare, with strict regulations and independent audits, plus voluntary additional welfare programs and comprehensive training of the farm owners. Only the meatiest and most marbled cuts qualify for LUMA’s “Handselected” label.
Breed: Limousin, Charolais, Simmental, Blonde d‘ Aquitaine or Angus
Slaughter age: approx. 18 months
Feeding: Gras, hay and grain
Aging: wet aged, min. 3 weeks
PRIME BLACK ANGUS BEEF
The creative minds from LUMA have traveled numerous times to Nebraska, Oklahoma and Kansas over the years, during which time they have built up a trusted relationship with the farmers living there. We source exclusively from Creekstone Farms, one of the few independent producers in the U.S. committed to both premium quality and animal welfare.
Only between 1 and 3% of cattle reach prime standard. The cattle grazes on idyllic, open savanna land across the American Midwest. The “NonHormone Treated” label also indicates conclusively that the animals have not been fed with any hormones or prophylactic antibiotics.
Creekstone’s Natural Black Angus program is Certified Humane® and their processing facility was developed in collaboration with renowned animal welfare advocate Dr. Temple Grandin, ensuring that cattle are handled in a low stress environment from transport through processing.
Breed: Black Angus
Slaughter age: approx. 18-22 months
Feeding: Gras, hay and 140 days grain fed
Aging: wet aged, min. 6 weeks
SWISS WALLISER ERINGER OLD COW
Eringer cows are one of the smallest breeds in Europe, known for their agility and fighting spirit. In summer, they graze on lush grass and aromatic alpine herbs on the Alpage de Mille in the Val de Bagnes. Sustainability, natural farming methods, and preserving the Swiss cultural landscape inspired us to offer meat from this unique breed. We dry-age the Eringer beef on the bone to bring out its full potential. While it’s not yet widely known and may not be the most tender meat, the flavor is outstanding. Once you’ve tried it, you’ll be convinced.
Breed: Walliser Eringer
Slaughter Age: 5-12 years
Feeding: Gras, herbs and hay
Aging: 6-8 weeks dry aged in house
SWISS LUMA BEEF
LUMA only uses cuts from free-range cows from across Switzerland. In the LUMA process, the meat matures on the bone for up to 56 days with the addition of a natural noble mold. The quality cuts then develop their unmistakable nutty aroma, leading to a taste experience that is absolutely one of a kind.
Breed: Limousin, Charolais, Simmental, Blonde d’Aquitaine or Black Angus
Slaughter Age: 18 months
Feeding: Gras, hay and grain
Aging: 8 weeks dry aged with LUMA special mold
MORUCHA BEEF
A prime example of our Morucha beef comes from our farmer Eloy, who, together with his brother and father, raises 280 cattle on 800 hectares of open grasslands. Now in the third generation, their animals live in a natural, wild environment and feed mainly on grass, herbs, and hay. The tender texture, fine marbling, and deep beefy flavor make this Morucha beef truly irresistible.
Breed: Morucha
Slaughter age: approx. 14-15 months
Feeding: Gras, hay, herbs and grain
Aging: 3 weeks dry aged
GALICIAN ox
Authentic old oxen from Galicia in Spain are an absolute rarity – only very few animals per year meet the strict criteria. Thanks to their advanced age (6–10 years), natural rearing on grass, hay, acorns, and grains, and slow growth, the meat develops a unique, intense flavour. It is fine-fibred, heavily marbled, and dry-aged for 9 weeks – a true piece of craftsmanship.
Breed: Various breeds, mostly Morucha or Rubia Gallega
Slaughter age: approx. 6-10 years
Feeding: Gras, hay, acorns and grain
Aging: dry aged, 9 weeks
Irish beef von der family doyle
We source our Irish beef through our partner LUMA from the Doyle family in Ireland – beef producers for generations. The Doyles run their farm with passion, the highest standards of animal welfare, and sustainable pasture management. The result: tender, flavorful beef with honest character.
Irish beef is known for its robust flavor and natural quality – thanks to the mild climate, lush pastures and traditional farming. The cattle graze freely and feed on grass and herbs, which gives the meat its deep, balanced taste.
Breed: mainly Black Angus, few Hereford
Slaughter Age: 24-36 months
Feeding: Gras and herbs
Aging: wet aged, 5 weeks
BISON
The animals roam freely on the wide prairies for 9 to 12 months before being grain-finished—of course, without any hormones. The meat is particularly lean, deep red, and rich in iron, with a fine, mineral flavour.
Thanks to extensive conservation efforts, the bison population in the USA has recovered from a historic low of just 766 animals to over 400,000 today.
Breed: Bison
Slaughter age: approx. 18-24 months
Feeding: 9 months freerange gras and herbs and grain-fed
Aging: wet aged, min. 3 weeks
SWISS WAGYU VON PETER HUNKELER
Peter Hunkeler raises purebred Wagyu cattle in the Götzental valley in Lucerne, using traditional mother-cow husbandry. The calves stay with their mothers, grow up stress-free and reach around three years of age, significantly longer than usual. In summer, the animals graze on the farm’s own pastures; in winter, they live in a spacious free-range barn. Their feed consists exclusively of homegrown ingredients: barley, corn, protein-rich hay, and occasionally a bit of hops from the farm’s own brewery.
From time to time, we also receive older Wagyu cows, which we dry age in-house. A rare product and arguably one of the finest steak experiences in the world. Thanks to this natural approach, the meat develops its signature buttery texture and deep, intense flavor, Swiss Wagyu from Bianchi at its finest.
Breed: Wagyu
Slaughter Age: Wagyu 36-48 months, Wagyu Old cows 6-20 years
Feeding: Gras, corn, hay, and occasionally a bit of hops
Aging: Wagyu wet aged min. 3 weeks, Old cow dry aged in-house 5-8 weeks
LUMA wagyu beef
For this exceptional ribeye, LUMA works exclusively with beef from Snake River Farms – the pioneers of American Wagyu beef. As early as the 1980s, Snake River Farms began refining their breeding with purebred Wagyu cattle from renowned Japanese bloodlines. Through decades of selective breeding and strict herd management, they have developed a Wagyu program that is second to none. The beef stands out with exceptional marbling, buttery texture, and a uniquely complex aroma.
At LUMA, this US Wagyu Ribeye 9+ is additionally hand-selected and perfected through LUMA’s unique aging process.
Breed: Crossbreed Black Angus & Japanese Wagyu
Slaughter Age: approx. 24-28 months
Feeding: Gras, hay and 150 days grain-fed
Aging: wet aged, min. 6 weeks and 4 weeks with LUMA mold
japanese WAGYU BEEF
Our original, certified Japanese Wagyu beef comes primarily from Kagoshima and Miyazaki Prefecture, with smaller portions sourced from Hokkaido and Gunma.
Over generations, Japanese breeders have developed pure beef genetics with great care, experience, and patience. What all Wagyu have in common is their rich flavor and incredibly tender, melt-in-your-mouth texture. Each breeder follows their own philosophy when it comes to raising and feeding the cattle – which is why every Wagyu has its own distinct character.
Breed: Tajima (Japanese Black)
Slaughter age: 30-36 months
Feeding: Gras, hay, herbs, corn, soy and algae, rice mash from sake and beer production and around 780 days grain fed
Aging: wet aged, min. 3 weeks
SWISS LUMA PORK
Our pork comes from the SUISAG “Schweine Plus” health program, which prioritizes animal welfare, meat quality, and sustainability.
The pigs are fed Swiss grain-based feed, supplemented with carefully selected by-products from the food industry—a smart and sustainable use of otherwise wasted resources.
Using the Luma aging method, the meat is dry-aged on the bone for 35 to 42 days with the help of a noble mold. This process creates a unique aroma and an exceptional flavor rarely found in pork.
Breed: Swiss Edelschwein
Slaughter age: 6 months
Feeding: Swiss grain mills and by-products from food industry to reduce food waste
Aging: 5-6 weeks dry aged with LUMA special mold
PATA NEGRA „BELLOTA“
A standout example of our Bellota quality: Carlos Gonzales raises his Iberico pigs with about 1 hectare of land per animal, that’s the equivalent of 100 Swiss four-room apartments of 100 m² each. The pigs roam freely through the oak forests of Salamanca. In autumn, when the acorns fall, they feast on up to 8-10 kilos of them per day. This unique, wild diet gives the meat its delicate, slightly nutty aroma, rich marbling, and the highest quality grade: “Bellota.”
Breed: Iberian Pigs Bellota
Slaughter age: approx.16-20 months
Feeding: acorns and herbs
Aging: wet aged, 2 weeks
Swiss Appenzeller Kräuterlamm
Our herb-fed lamb comes from the Hohl family farm in Wald AR, nestled in the Appenzell region at around 1,000 metres above sea level. On their Falkenhorst farm, the Hohl family raises around 200 lambs in traditional pasture-based systems, with plenty of space, fresh mountain air and a diet that lives up to the name: in addition to mother’s milk and alpine grasses, the lambs are fed a carefully selected herb blend including fennel seeds, fenugreek, juniper berries, and carob.
During winter, the animals are housed in spacious barns and fed hay and dried forage from the farm’s own land. This natural approach to rearing results in tender, aromatic meat with a distinct character – deeply rooted in the Appenzell region and shaped by care, tradition, and respect for the animal.
Breed: Swiss Alpine sheep, French Berrichon, Texel sheep
Slaughter: approx. 4-5 months
Feeding: Gras, Appenzeller herbmixture, fenugreek, juniper berries, carob
Aging: wet aged, 2 weeks
NEW ZEALAND LAMB
Our New Zealand lamb is sourced from certified, sustainable farms and is available all year round in the highest quality. The animals live on lush, expansive meadows between the sea and mountains. The lamb is a delicacy among connoisseurs and impresses thanks to its mild flavor and tenderness.
Breed: Dorset, Romney, Merino
Slaughter age: 9 months
Feeding: Grass and herb mix from the pastures in free-range farming with almost no supplemental feeding, occasionally also hay in the winter weeks
Aging: wet aged, 2 weeks
Swiss Handselected veal
This veal is of exceptionally high quality. It has a tender texture and, thanks to the animals’ balanced diet, develops a pink to light red color. The meat features a white, firm fat cap.
These Swiss farms stand out for their commitment to animal welfare: strict regulations, independent inspections, as well as voluntary quality programs and solid training for farm operators.
Breed: Limousin, Charolais, Simmental, Blonde d‘ Aquitaine or Angus (male)
Slaughter age: approx. 6-8 months
Feeding: milk, gras and roughage
Aging: wet aged, 3-4 weeks
APPENZELLER RIBELMAIS CHICKEN
Our Ribelmais chicken comes exclusively from Robin Geisser in Appenzell. These French Sasso chickens are raised in Mörschwil, Appenzell, in very small flocks with plenty of outdoor space. More than half of their feed consists of delicate Ribelmais (traditional Rhine Valley corn). The rearing process takes twice as long as usual, resulting in exceptional meat quality. The combination of Rheintal Ribelmais and slow growth produces a uniquely flavorful and tender chicken.
Breed: Sasso (Label Rouge)
Slaughter Age: 2-3 months
Feeding: Ribelmais and gras
LUMA SALMON
This salmon is lightly salted and smoked in cherry wood.
The list of ingredients is small – sea salt, a little sugar and wood chips for smoking.
Preservatives, additives and other magic potions are dispensed with entirely.
The fish used for LUMA smoked salmon comes from a farm certified by Friends of the Sea (FOS) on Loch Canaird in northwest Scotland.