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

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

1 Pcs.
Order by Tuesday, 23.07.2024 20:00 o'clock and you will likely receive your delivery on Thursday, 25.07.2024.
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 face it, what would Austrian or Viennese cuisine be without Tafelspitz? Well, still hearty and delicious - but something important would be missing. 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 lends itself to 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 delicacy when cooked slowly. The Tafelspitz is the rump, or the tapered tip of the rump. The meat is very tender and finely marbled, with an even layer of fat.

Preparing Tafelspitz - how to cook it

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

. If you really want to enjoy the meat, cook it in salted water. In this case, the water should already be boiling. Alternatively, it can be cooked in a broth

. Boiled beef can also be grilled - picanha

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

Beef from the Austrian Veal
What is so special about veal fillet?

A calf or heifer is a female cattle that has not yet calved. The meat has a beautiful dark red colour and very fine fibres. The meat also has a special marbling that enhances the flavour

. This excellent marbling, i.e. the storage of fat in the muscle, is due to the very slow growth of the calves. As a result, the beef fillet is remarkably tender and has an intense, full-bodied aroma

. This special marbling is the result of the slow growth of the heifers, which ensures fine fat storage. The combination of the excellent distribution of fat in the muscles and the dry curing gives the veal a particularly full-bodied flavour.

Per person approx. 300 g.

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 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 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

Accepted payment methods

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?

Cap of Rump


ca. 1 kg (32 € / kg)
1 Pcs.