Dry Aged Rib Eye Steak Cut auf weissem Hintergrund
Dry Aged Rib Eye Steak Cut auf weissem Hintergrund
Rib Eye Steak wird angeschnitten
Streifen vom Rib Eye Steak mit rosa Kern
Rib Eye Steak wird in Gusseisenpfanne gegrillt
Gegrilltes Rib Eye Steak auf Holzplatte von Fitmeat

Dry Aged Rib Eye Steak

from the Austrian Heifer


ca. 0.5 kg (99.8 € / kg)
€52.90 (5.67% saved)

Ready for shipping. Delivery time: 1 working day

Steak enjoyment like you've never experienced it before. The wonderfully marbled rib eye steak from the Heifer, with its characteristic fat eye, will make you melt. A fabulously intense flavour combines with a buttery, nutty aroma. Shortly seared, the rib eye from Fitmeat becomes a real pleasure highlight!

1 Steak
Order by Sunday, 03.03.2024 23:00 o'clock and you will likely receive your delivery on Tuesday, 05.03.2024.
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: FM101049

Meat knowledge

Dry Aged Rib-Eye Steak from the Heifer
No wish remains unfulfilled here

A wonderful crust on the outside and tender on the inside, with a light bite. That's right, we're talking about one of the most popular cuts of beef: the Rib-Eye Steak.

Also known as entrecote, the Rib-Eye is called, among other things, the "steak of connoisseurs and gourmets". Why? Because it combines exactly what makes a real steak.

But at Fitmeat we take this pleasure to the extreme with a Dry Aged Rib-Eye Steak from the Heifer. For all those who are now wondering what's so special about it, we have a few really solid facts at the ready.

The fabulous taste of a Dry-Aged Beef

Beef from the Austrian Heifer is already a real treat, but as a dry-aged steak it's a whole other level! Our dry-aged Rib-Eye Steak from the Austrian Heifer (heifer) is simply fabulous. The meat is matured directly on the bone for at least five weeks before it is processed into fine rRib-Eye Steaks. This creates a wonderfully intense flavour of its own and fine nutty-buttery aromas develop. For the barbecue, it is the absolute final level of enjoyment!

Dry Aged Rib-Eye Steak - Boasting Real Flavour

A Rib-Eye Steak makes quite an impression on the grill and is certainly a hit to brag about as a little showstopper. With the Dry-Aged Rib-Eye Steak from the Heifer (heifer) there is even more reason to show off

Besides the characteristic fat eye and the great marbling, this steak, namely, is a flavourful overachiever. Compared to a rump steak, it is more saturated with fat, which makes it much juicier and more intense.

Added to this is the fabulous taste of the meat and the special aroma that comes from maturing on the bone for weeks. Prepared correctly, whether on the grill or in the pan, you get the ultimate steak pleasure!

What is meant by Heifer (heifer)?

Female cattle that are already sexually mature but have not yet calved are called Heifer (also known as Heifer or Starke). This is of course also recognisable from the meat structure. The meat of a Heifer has a bright dark red colour and extremely fine fibres. When it comes to marbling, veal is an absolute highlight, which makes it extremely juicy and tender.

This special marbling is the result of the slow growth of the calves, which ensures fine fat storage. Compared to young bulls, they also have significantly less weight. The combination of wonderfully distributed fat in the muscles and dry aging gives the flavour of the Heifer a distinctly full-bodied aroma.

How to make the perfect Rib-Eye Steak

Whether on the grill or in the pan, the steak becomes a highlight in any case. The fine marbling and fat inclusions not only provide extra flavour, they also prevent the meat from drying out quickly.

A short, hot sear is enough to get the beloved combination of delicious crust and soft, juicy core. The meat is then left in the oven to mature to the desired core temperature (we recommend 54 °C).

Medium rare at approx. 53 °C core temperature

For normal eaters, a steak of about 300g per person is sufficient. Strong eaters treat themselves to a 500g rib eye steak or share it with a friend.

Florian Haslinger, owner of Fitmeat and certified meat sommelier

  • Remove the rib eye steak from the vacuum pack and allow it to come to room temperature.
  • Sear the dry-dabbed steak in a pan (cast iron is ideal) or on the grill for 2-3 minutes on each side.
  • Then cook in the oven or in the indirect grill zone at 120 °C until a core temperature of 54 °C is reached (a core temperature gauge or roast thermometer is helpful here).
  • Leave the cooked steak to rest on a board for a few minutes before slicing across the grain.
  • Seasoning: Either enjoy on its own or dress with a little coarse sea salt and freshly ground pepper. 

    Our recommendation:Steak pepper  or Lemon pepper from Ankerkraut (both available in our online shop).

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 FM101049
Breed Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
Cut The rib eye is cut from the back of beef.
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.


ca. 1.4 kg (48.5 € / kg)


ca. 0.85 kg (85.76 € / kg)


ca. 0.85 kg (38.71 € / kg)


ca. 1 kg (12.9 € / kg)

€12.90 €15.90

Dry Aged Rib Eye Steak


ca. 0.5 kg (99.8 € / kg)
€52.90 (5.67% saved)
1 Steak