Dry Aged Flank Steak
from the Austrian Heifer (heifer)
€72.90
Ready for shipping. Delivery time: 1 working day
Once difficult to get, today the steak cut par excellence that every meat enthusiast likes to have on the grill. Despite the low fat content, the Flank Steak's own flavour is very pronounced and something very special. In the dry-aged version, the Flank Steak is beautifully marbled, with long fibres and a much more intense flavour.
Meat knowledge
Another trend cut that has found its way to us from the USA is the Flank Steak. For a long time used almost exclusively for minced meat, the cut from the belly flank of the cattle has now become a real steak highlight.
And for good reason: because the dry-aged Flank Steak convinces with its intense flavour and long, fine fibres. The popular cut from the Austrian Heifer (heifer) also scores in terms of aroma. The weeks of maturation on the bone make the wonderful flavour even more intense.
Dry-aged Flank Steak from the Heifer (heifer)
Dry-aged Flank Steak is ideal for the barbecue or for preparing pastrami. In addition, this cut can be wonderfully seasoned, whereby the meat already has its own distinctly ingenious flavour due to the dry-aging process.
Dry-aging for real enjoyment
No wishes are left unfulfilled here
Not every meat is automatically suitable for dry-aging, and of course not every breed of beef is either. Of course, you could still do it, but you wouldn't be thrilled with the result.
Accordingly, we pay attention to the perfect breed of beef in order to achieve first-class results. That's why at Fitmeat you get Dry Aged Beef from the Austrian Heifer (heifer) or steer. These cattle breeds grow up carefully and can develop slowly and naturally.
This makes their meat predestined for dry aging and ensures a WOW effect in terms of enjoyment.
Recommendation for cooking
In the pan
BBQ
Sous-vide cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
A Flank Steak weighs approx. 850 g, but usually between 700 g and 1000 g. We recommend that you calculate with approx. 250 g of meat per person. Strong eaters can also manage a Flank Steak in pairs.
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 ”Dry Aged Flank Steak”
| Item number | FM101051 |
| 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. |
Good to know
Facts
- 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
Packaging and delivery
Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.
Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.
Our express delivery guarantees safe delivery within 24 hours.
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- 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?