Club Steak Cut Produktfotografie
Frisches Club Steak auf rotem Tuch
Club Steak von der österreichischen Kalbin


from the Austrian calf (heifer)


ca. 0.8 kg (43.63 € / kg)

Ready for shipping. Delivery time: 1 working day

The Clubsteak, or Rumpsteak on Bone, is top marbled, with wonderful fat cover and characteristic bone.

1 Steak
Order within 2 days 2 hours 3 minutes and you will likely receive your delivery on Tuesday, 27.02.2024.
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: FM101030

Meat knowledge

The Club Steak is characterised by short fibres and the light fat cover. It is suitable for short roasting on the grill or in the pan.

Rump steak or Club Steak?

The Club Steak is cut from the beef loin, similar to the Rump Steak. Here, however, the bone stays on. This makes the steak a somewhat leaner alternative to the Rib-Eye Steak on bone and it also comes from the lower part of the round back.

The meat matures directly on the bone and is protected by a fat cover. This is how the characteristic aroma develops. Thanks to the short fibres, this steak is very soft and juicy. With the bone, however, the meat becomes even more flavourful. With the preparation, it finally unfolds its full aroma.

What is so special about Club Steak from the heifer?

Calf, or heifer, is the term used for female cattle that have not yet calved. The meat is wonderfully dark red in colour and has extremely fine fibres. At the same time, the meat is characterised by a special marbling, which additionally enhances the taste.

This particularly fine marbling is due to the slow growth of the heifers. The combination of wonderfully distributed fat in the muscles and dry aging gives the taste of the veal a distinctly full-bodied aroma.

This is how our Fitmeat cattle live

Lush pastures, fresh herbs and the mountains as a backdrop. Our animals grow up happily here and you can taste it. Because cramped stalls, artificial light and concentrated feed are a foreign word to them.

Especially with meat, high quality and perfect taste are essential. If you are looking for this, you will hardly find it in the supermarket or in mass-produced goods. We at Fitmeat value the quality of our meat products and pay attention to respectful and pleasant treatment of animals.

Medium rare at approx. 53 °C core temperature

One Club Steak is enough for one good eater or one or two normal eaters.

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 FM101030
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 6-10 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.



ca. 0.8 kg (43.63 € / kg)
1 Steak