Black Label Rib Eye Steak
Black Label Rib Eye Steak wird in Pfanne gewendet
Black Label Rib Eye Steak gegrillt in Gusseisenpfangoldbrauner Kruste
Fein geschnittenes Black Label Rib-Eye-Steak mit grobem Meersalz


from the Austrian calf (heifer)


ca. 0.5 kg (65.8 € / kg)

Currently out of stock

Welcome to the master class! Our Fitmeat Black Label is characterised by particularly delicate cuts that combine the highest quality and perfect flavour. This is exactly the case with our rib-eye steaks from Angus veal! Dry-aged for 3 - 4 weeks and with fabulous marbling, these steaks are something very special.

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: FM101042

Meat knowledge

What is a rib eye steak?

A wonderful crust on the outside and tender on the inside, with a light bite. That's right, we're talking about one of the most popular cuts of beef: the rib-eye steak. Sometimes also called entrecote, the rib-eye steak enjoys the title of "steak of the connoisseurs and gourmets", among others. 

Why? Because it combines exactly what makes a real steak. It's no wonder that no steakhouse menu should be without it. The Mercedes of all meats, so to speak. 

What distinguishes our Black Label Rib-Eye Steak?

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

Our Black Label rib-eye steaks come from the Angus calf 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.

This method is one of the oldest preparation techniques and requires 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 rib-eye steaks are butter-tender, have an intense aroma and an exceptional bite.

How to cook the perfect rib eye steak

Whether on the grill or in the pan, the steak becomes a real highlight in any case. The fine marbling and fat inclusions not only provide extra flavour, they also prevent the meat from drying out quickly.

A short, hot sear is all it takes to get the perfect combination of delicious crust and soft, juicy centre. The meat is then left in the oven to mature to the desired core temperature (we recommend 54 °C).

Medium rare at approx. 53 °C core temperature

For normal eaters, a steak of about 300g per person is sufficient. Strong eaters treat themselves to a 500g rib eye steak or share it with a friend.

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 FM101042
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?