Sommerpause vom 20.08. - 30.08 | Versand wieder ab 31.08.22

FREE SHIPPING FROM 119 € VALUE OF GOODS*
WELCOME TO FITMEAT

Fitmeat Beef: There's no beef with our beef!

When it comes to beef, many quality factors play a major role. These include breed, age, feeding and seasoning, as well as the right cut. But in order to distinguish premium beef from ordinary beef, it needs something more. That's why we at Fitmeat only process heifers or veal, as well as steers with strong a high level of fat cover and wonderful marbling.

Our cattle breeds

Our typical breeds are Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds. The animals come 100% from Austria and we attach great importance to this. The farms are located in Lower Austria in the Waldviertel, in Salzburg and in neighbouring Upper Austria.

We distance ourselves from factory farming and long transports. We rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both farmer and animal personally.

Fitmeat cattle - high quality and real taste!

The transport routes are very short (only a few minutes by car) and respectful treatment of the animal is a priority for all of us. Our master butchers cut each animal into its prime cuts and leave them to mature selectively. In this way, we obtain first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience. As a contribution to animal welfare, we have had ourselves certified BIO and are pleased to be able to offer BIO meat again and again!

Important factors for real quality

How to recognise really good beef:

There's a lot to look for in high-quality beef, and that's what often causes confusion for many. At Fitmeat, we help you recognise really good beef. Because we only offer the best of the best!

Criteria for perfect beef

  1. Maturation
    Especially with beef, seasoning is essential. This is the only way to develop the wonderful flavours that make it so fabulous to eat. This process is also known as aging and involves different methods. Dry aging or wet aging are probably the best known. But special forms of aging, such as maturing in a chocolate coating or in beef tallow, are also possible.

    Maturing is particularly important for beef that is used for searing or grilling. The hanging process makes the meat tender and tender to the bite.

  2. The age or category of the cattle
    At Fitmeat, we mainly use the meat of heifers, i.e. young female cattle, or the unique meat of old cows. The meat of heifers is characterised by a wonderful marbling and the fibres are extremely tender. This meat is particularly suitable for steaks.

    Veal, on the other hand, is suitable for people who prefer mild flavours but do not want to compromise on tenderness.

  3. Characteristics of the cattle breeds
    The marbling of the meat depends very much on the particular breed and can make a big difference in taste. This is because cattle develop fat deposits at different rates. Small-framed cattle such as Angus or Limousin start building up intramuscular fat earlier. This characteristic has a positive effect on the flavours of the meat.