Black Label Rumpsteak


from the Austrian calf (heifer)


ca. 0.5 kg (65.8 € / kg)

Currently out of stock

Fitmeat's Black Label rump steak is perfectly hung and matured for around three to four weeks. This allows the fine flavour to develop and the meat juices to concentrate. A particularly popular steak that really tastes good to everyone!

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: FM101043

Meat knowledge

What makes our Black Label rump steak different?

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 Rumpsteaks come from Austrian heifers and have a fabulous marbling. And that takes time, which we are happy to give! That's why our Black Label Rumpsteaks are dry-aged for 3-4 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.

The result? An exceptional flavour and a wonderful meat texture.

The rump steak is a slightly leaner alternative to the rib eye steak and comes from the lower part of the cow's back. The flat roast beef, so to speak. Aged directly on the bone, it is protected by a layer of fat. This gives it its characteristic flavour.

Rump steak - an absolute delight

The short fibres make this steak very tender and juicy. You can eat it with the fat on, or remove it before or after cooking. Along with the big three - sirloin, T-bone and entrecote - rump steak is one of the classic beef steaks and is very popular. 

. This makes the rump steak an absolute delight
What makes a Fitmeat rump steak stand out from the crowd?

That's right, the wonderful fatty edge. This can be removed if you like, but should remain intact for frying or grilling. 

Just cut into it at regular intervals and you've won. This technique cuts the tendon underneath the fat cover and the meat is cooked evenly without bulging.

. Would you like some more?

A rump steak is a fairly tender steak whose flavours should be at the forefront. This is why we recommend side dishes that enhance but do not overpower the flavour. Small rosemary potatoes, a fine potato gratin or a light vegetable are ideal.

Medium rare at approx. 53 °C core temperature

We recommend one 500 g piece 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 FM101043
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?