Dry Aged Clubsteak
from the Austrian Heifer (heifer)
€89.90
Ready for shipping. Delivery time: 1 working day
The Club Steak, or Rump Steak on bone, is top marbled, with a wonderful fat cover and characteristic bone.
Meat knowledge
Our Dry-Aged Clubsteak from the Heifer is characterised by short fibres and the light fat cover. It is suitable for short roasting on the grill or in the pan. Due to the long maturing time, the meat develops a fabulous flavour of its own that is clearly more intense and combines with wonderfully nutty, buttery aromas.
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 Dry-Aged Club Steak from Heifer?
Heifer, or , refers to female cattle that have not yet calved. The meat is wonderfully dark red in colour and has extremely fine fibres. The meat also has a special marbling that enhances the flavour.
This first-class marbling, i.e. the storage of fat in the muscle, is the result of the very slow growth of the heifers.
Dry-aged beef from the Heifer
A hype that is worth it
The Dry Aging maturing process is not just hype, it has many advantages! Not only does the taste of the meat or steak become ingenious, but the consistency of the meat also benefits. The fibres become softer and the meat as a whole is much more tender.
The reason for this is that during ripening the so-called glycogen is converted into lactic acid. This reaction causes rigid muscles or the hardened compounds of the muscle proteins to be loosened.
But not every breed of cattle is automatically suitable for dry-aging: That's why at Fitmeat you can get dry-aged beef from the Austrian Heifer (heifer) or steer. These cattle breeds grow up gently and can develop slowly and naturally.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
One Club Steak is enough for one good eater or one or two normal eaters.
Herkunft und Haltung
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.
Details to the article ”Dry Aged Clubsteak”
| Item number | FM101055 |
| 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. |