Asado de Tira
from the Austrian calf (heifer)
Ready for shipping. Delivery time: 1 working day
Asado de Tira - Short Rib is the Argentinian or South American shortrib cut. The ribs are cut thinly from the cross rib and are perfect for grilling. This cut can also be found in some Asian recipes.
The thinly sliced strips of short rib are called "asado de tira" or "tira de asado" in South America. Asado de Tira from Fitmeat comes from the Austrian calf, also known as heifer. They are suitable for a variety of South American dishes and are excellent for searing.
If you compare Asado de Tira with other cuts, one thing is clear relatively quickly: no cut can hold a candle to it. The flavour is much more intense, more marbled than a rib-eye steak and even meatier than other steak varieties. The cut from the cross rib simply has it all.
Asado de Tira on the grill
This cut needs sensitivity and patience. Because the meat tastes best when it is grilled really slowly. This allows it to develop its full aroma and makes it incredibly juicy.
Argentinean cut from the Austrian calf
Calf, or heifer, refers to female cattle that have not yet calved. The meat is wonderfully dark red in colour and has extremely fine fibres. The meat is also characterised by a special marbling, which additionally enhances the taste.
This special marbling is the result of the slow growth of the heifers, which ensures fine fat storage. The combination of wonderfully distributed fat in the muscles and dry aging gives the meat a distinctly full-bodied flavour.
Quantity per person
One kilogram of Asado de Tira - Short Ribs is enough for four people.
Herkunft und Haltung
Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.
Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.
The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement 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. Therefore, we 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 let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Asado de Tira”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|2-3 weeks on the bone
|Shelf life at 0-4°C
|Shelf life at -18°C
|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.