Dry Aged Trimmed steaks from striploin
from the Austrian calf (heifer)
€52.90
Currently out of stock
Fitmeat's dry-aged rump steak is perfectly hung and matured for at least five weeks. This allows the fine flavour to develop and the meat juices to concentrate. A particularly popular steak that really tastes good to everyone!
Meat knowledge
Alongside the big three - sirloin, T-bone and entrecote - the trimmed steaks from the striploin are one of the absolute classics of beef steaks and enjoy great popularity.
What distinguishes Fitmeat's dry-aged rump steak?
Our dry-aged trimmed striploin steaks are sourced from the Austrian heifer and feature a fabulous marbling. The meat is dry-aged directly on the bone by our master butcher for at least five weeks to develop a fabulous flavour.
. This is one of the oldest methods of butchering and requires a great deal of skill, time, patience and passion. The result? An exceptional flavour combined with a wonderful meat consistency.
Dry curing is not just dry curing
It's the quality that counts.
Not all meat is automatically suitable for dry aging, and not all cattle is suitable either. Of course, you could still do it, but the result wouldn't be to your liking.
As with so many things, success is in the detail, and that detail is the breed of cattle. It is important to choose breeds that grow naturally and slowly. Why? They have a very fine fat marbling and a much more intense flavour.
Dry-aged beef from Fitmeat
Fitmeat offers dry-aged beef from Austrian heifers or steers. These breeds of cattle are carefully reared and allowed to develop slowly and naturally. This makes their meat ideal for dry ageing. But the meat of the old cow, which is the opposite of the young heifer, is also perfect for dry curing and gives a WOW effect to the eating experience. This is how rump steak becomes an absolute delight.
Easy preparation, great taste
What makes Fitmeat's trimmed rump steaks the best? That's right, the wonderful fat trim. This can be removed if you like, but should remain intact for frying or grilling. Just cut into it at regular intervals and you've won. This technique cuts the tendon underneath the fat and the meat is cooked evenly without bulging.
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Want a bit more?
Which side dishes go well with trimmed striploin steaks?
A rump steak is a fairly tender steak whose flavours should be at the forefront. This is why we recommend side dishes that enhance the taste without overpowering it. Small rosemary potatoes, a fine potato gratin or a light vegetable are ideal.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend one kilogram of beef for three people.
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain therefore remains entirely in Austria. We distance ourselves from long animal transports and select our partners very carefully. We therefore rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Dry Aged Trimmed steaks from striploin”
| Item number | FM101052 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks on the bone |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?