from the Austrian calf (heifer)
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Bone marrow from beef are the be-all and end-all for classic and hearty dishes such as beef broth, stocks or sauces
The Bone marrow are obtained from the tubular bones of the thighs of cattle. Our animals are raised carefully and for a long time, which is why the colour of the marrow bones is light, yellowish and light pink.
This is exactly how you recognise the top quality. Because as the animal ages, the bone marrow loses its blood-forming properties and stores more fat. If you heat the bone marrow well, you can also enjoy it pure, e.g. as a spread. This is purely a matter of taste!
What can I use Bone marrow for?
In addition to the classic Viennese beef broth, it can be used to conjure up delicious sauces, stews or reduced stocks. The marrow contained in the bones develops an unmistakable aroma. It tastes slightly nutty and spicy - exactly as the soup should be.
Pure bone marrow - the preparation
However, the pure bone marrow can also be used for other dishes such as risotto. As a seasoning, so to speak. In this case, the marrow can be boiled, blanched briefly or roasted in the oven.
From Nose to Tail - Bone Marrow
One philosophy we value highly at Fitmeat is the so-called "nose to tail" movement. This involves the complete utilisation of animals and thus the value of the meat. Instead of using only the expensive high-end cuts, there are also many other cuts that can be used to conjure up excellent dishes.
The same is true of beef bones, for example, although they give dishes such a distinctive flavour that they should actually be used much more often.
And this is not an invention of ours, but actually a rather old tradition. Because in grandma's kitchen, they didn't throw a soup cube into the water, but real bones. The preparation of the soup took a little longer, but everyone probably still remembers the delicious taste.
Cool facts about beef broth
Homemade beef broth is not only delicious, it is also a popular and traditional home remedy that properly sets up the stomach and brings back the spirits. Yes, they want a bit of the flavour too.
What's more, you can prepare a larger portion of soup right away and then freeze it. That way you always have a delicious soup on hand.
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 ”Bone marrow”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|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.