Black Label Chucksteak
Chucksteak auf Steinplatte mit frischen Gewuerzen
Chucksteak in der Pfanne zubereitet mit frischem Rosmarin
Black Label Chucksteak wird fein tranchiert
Gegrilltes Black Label Chucksteak angerichtet mit grobem Meersalz und Ribisel


from the Austrian calf (heifer)


ca. 0.4 kg (62.25 € / kg)

Currently out of stock

Our Black Label chuck steak impresses with its wonderfully strong marbling. The long maturing process, at least 3 weeks dry-aged, gives it a strong flavour with bite.

Currently out of stock

Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101044

Meat knowledge

The chuck steak takes its name from the neck of the cattle, also known as the chuck flap. It is from this area that the steaks are cut. Heavily marbled and aged for a long time, chuck steaks are something very special for true connoisseurs and are truly versatile.

Versatile and delicious!
Chuck Steak from Fitmeat

Excellent for grilling or frying. Prepared as a whole steak, the meat almost falls off the fork.

Prepared as a steak, the meat has an amazing marbling and remains wonderfully juicy despite the short cooking time and hot searing!

How the Black Label Chuck Steak tastes

The high proportion of intramuscular fat that characterises a chuck steak gives it an intense flavour all of its own. When the meat of a chuck steak or chuck roast (chuck steak in one piece) is cooked for several hours, the fat becomes gelatinous and soft.

The result is a chuck steak with bite and incomparable flavour - our bestselling value steak.

The Cuck Norris of steaks
Our chuck steaks are simply cooked

Of course, roast flavours are a must with steaks. We have a trick for you to get the most out of them! It is best to leave the steaks at room temperature for two hours before cooking and then season them with coarse sea salt.

Then place the chuck steaks in the pan or on the high temperature zone of the grill where they are seared very hot on both sides. After 3 minutes on each side, the meat is cooked to the desired core temperature in the indirect zone, or alternatively in the oven.

If you prefer a slightly pink core, aim for a core temperature of 54°C.


What sets our Black Label Chuck Steak apart?

With our Fitmeat Black Label we select the crème de la crème of our products. They are all carefully selected for their superior quality and marbling.

Our Black Label Chuck Steaks come from the heifer and have a stunning marbling. In addition, our Black Label Chuck Steaks are dry-aged for 3 weeks and wet-aged for 2 weeks.

These methods are among the oldest cooking techniques and require not only a high level of expertise, but also a lot of time, patience and passion. But it is well worth the wait: with unique flavours and a fabulous meat texture that is second to none.

Black Label Chuck Steaks are buttery tender, have an intense aroma and an exceptional bite.

Medium rare at approx. 53 °C core temperature

We recommend one 300g chuck steak per person.

Cows image

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.

Item number FM101044
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
Cut The rib eye is cut from the back of beef.
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.


  • 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

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Secure shopping at Fitmeat

  1. At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
  2. Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
  3. With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
  4. With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
  5. 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?