Tafelspitz im Ganzen ohne Fettdeckel Produktaufnahme
Tafelspitz im Ganzen wird in den Kochtopf gelegt
Tafelspitz im Ganzen wird zusammen mit Zwiebel und  Petersilie im Kochtopf zubereitet.
Gekochter Tafelspitz wird angeschnitten
Zwei Scheiben Tafelspitz serviert mit Gemuese
Tafelspitz im Ganzen mit Fettdeckel Produktaufnahme

Cap of Rump

from the Austrian calf (heifer)


ca. 1 kg (32 € / kg)

Ready for shipping. Delivery time: 1 working day

Tafelspitz is a classic of Austrian cuisine. It is ideal for a variety of tasty dishes and is also perfect as a roast beef.

1 Pcs.
Order by Monday, 26.02.2024 23:00 o'clock and you will likely receive your delivery on Wednesday, 28.02.2024.
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: FM101021.2

Meat knowledge

Let's be honest, what would Austrian or Viennese cuisine be without its Tafelspitz? Well, still hearty and delicious - but something important would be missing. Because Tafelspitz is a real delicacy, and for good reason

The best meat for Tafelspitz

Cut from the rump, it has a deliciously fine and short-fibred meat that is suitable for a number of different preparations. The best cut? Sure, the Spitz

This is covered in a layer of fatty tissue and becomes a wonderfully tender treat when cooked slowly. The Tafelspitz is the rump, or the tapering tip, which is adjacent to the rump. The meat is very tender and finely marbled, with an even covering of fat.

Preparing Tafelspitz - this is how it is done

In Austrian cuisine, Tafelspitz is usually used whole and cooked slowly together with root vegetables. This not only produces juicy meat, but also a delicious soup with a wonderful aroma

If the focus is on really enjoying the meat, then the boiled beef should be cooked in salted water. In this case, the water should already be boiling. Alternatively, it can also be cooked in a broth

Boiled beef can also be grilled - Picanha

But that is by no means all you can do with a boiled beef. In South America, it ends up on the grill instead of in the pot. It is called picanha and is also a real delicacy

Beef from the Austrian calf
What is so special about beef fillet from the calf?

Calf, or heifer, refers to female cattle that have not yet calved. The meat is wonderfully dark red in colour and has extremely fine fibres. The meat is also characterised by a special marbling, which additionally enhances the taste

This first-class marbling, i.e. the storage of fat in the muscle, is due to the very slow growth of the calves. Thus, the beef fillet captivates on the one hand by its remarkable tenderness and on the other hand by its intensive and full-bodied aroma

This special marbling is the result of the slow growth of the heifers, which ensures fine fat storage. The combination of wonderfully distributed fat in the muscles and dry aging gives the taste of the veal a distinctly full-bodied aroma.

Per person approx. 300 g.

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 FM101021.2
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
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.

Cap of Rump


ca. 1 kg (32 € / kg)
1 Pcs.