from the Austrian calf (heifer)
Ready for shipping. Delivery time: 1 working day
The Beefhammer: 3200 grams of pure taste on the bone. The ultimate piece for braising or smocking.
The Beefhammer is cut from the calf's back and intricately trimmed by hand. After the meat has been matured on the bone for several weeks, the finishing touches are made. The bone is exposed and most of the connective tissue is removed.
Afterwards, you get a piece of meat that hardly any other can compete with. A massive heavyweight of flavour! The characteristic bone is not only visually appealing, but also gives the meat a real kick in terms of flavour!
Beefhammer - patience that is rewarded
Once you have placed the heavyweight on the smoker, you have to be patient. Because the meat has to be cooked slowly and over several hours. Only then does the meat become fabulously tender and finally almost falls off the bone itself. But the reward is guaranteed!
With enough time, this piece becomes a very special highlight in the casserole or on the grill. The bone marrow gives off a wonderful flavour to the sauce and refines the dish.
Afterwards, you can enjoy a meat in a class of its own with a loud "Yabba Dabba Doo"!
Indulgence - Beef from Fitmeat
For our Beefhammer we use wonderful breeds of cattles from small Austrian farmers. Our classic breeds include Black Angus & Red Angus cattle as well as Pinzgauer Grauvieh and Simmentaler Fleckvieh.
On idyllic small farms with wonderfully spacious pastures, our calfes can lead a really fine life. Whether they are grazing in the meadows, listening to the rustling of the leaves or enjoying a little walk - everything is open to them.
Quantity per person
One beef hammer is enough for at least 4 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 ”Beefhammer”
|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.