Beef Goulash precut from the hind shank
from the Austrian calf (heifer)
Ready for shipping. Delivery time: 1 working day
The best meat for a wonderfully juicy goulash comes from the rear calf, because here the meat is significantly richer in connective tissue. This is exactly what benefits the meat during slow braising. With Fitmeat, this piece of meat is completely freed of any annoying tendons. The long braising process results in an unbelievably tender meat that is second to none.
The rear calf is a highly active part, with long fibres and heavily interwoven with connective tissue. Therefore, the meat has to braise for a long time until it becomes tender, which makes it the perfect choice for a hearty goulash or stews.
At Fitmeat you can get premium goulash meat from the rear calf already portioned for your cooking pot. This saves you the tedious preparation of the meat. In addition, the meat is completely freed from annoying tendons.
Perfect beef for goulash and co
The slow cooking method melts the collagen in the meat, making it wonderfully tender and tenderised. Smocking can also achieve this desired effect. Among grillers, the meat of the rear calf is therefore also very popular for pulled beef.
Why beef from Fitmeat?
Natural rearing without feed additives, free range on meadows and forests, are absolutely self-evident for us! We reject long transport routes and mass production in any form and always try to set an example against it. Not just for the sake of taste, but to give the animals a nice and species-appropriate life.
In comparison, cattle in factory farms are simply bred up quickly in order to generate as much turnover as possible. This wrong and fatal animal husbandry is not only morally extremely reprehensible, it also has a negative effect on the quality and taste. The meat is correspondingly watery, has hardly any flavour and also develops no aroma during preparation.
Quantity per person
We recommend one kilogram of sliced goulash meat for three to 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 ”Beef Goulash precut from the hind shank”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|2-3 weeks wet ripening
|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.