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 Heifer (heifer)


ca. 0.4 kg (62.25 € / kg)

Currently out of stock

Our Black Label Chuck Steak convinces with its wonderfully strong marbling. The long maturation, 3 weeks Dry Aged and 2 weeks Wet 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, which is also known as the chuck flap. It is precisely from this area that the steaks are obtained as a cut. Heavily streaked and matured for a long time, chuck steaks are something very special for real connoisseurs and really versatile.

Versatile and delicious!
Chuck Steak from Fitmeat

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

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

How the Black Label Chuck Steak tastes

The high proportion of intramuscular fat that characterises a chuck steak ensures an intense flavour of its own. If 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.

This gives you a chuck steak with a bite and incomparable flavour - our top seller among the inexpensive steaks.

The Cuck Norris of steaks
Our chuck steaks are simply roasted

Of course, roasted aromas are a must in connection with steaks. We have a trick for you to get the optimum roastiness out of them! It is best to keep the steaks at room temperature for two hours before cooking and then season them with coarse sea salt.

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

If you prefer a slightly pink core, you should pay attention to a core temperature of 54 °C.

What distinguishes our Black Label Chuck Steak?

With our Fitmeat Black Label, we select the crème de la crème of our products. They are all carefully selected and stand out for their particularly high quality as well as marbling.

Our Black Label Chuck Steaks come from the Heifer (heifer) and impress with their stunning marbling. In addition to that our Black Label Chuck Steaks are dry-aged for 3 weeks and wet-aged for 2 weeks.

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

The Black Label Chuck Steaks are butter-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 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.

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 10-14 days
Shelf life at -18°C 180 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.