Dry Aged Steak cut rump
from the Austrian Heifer (heifer)
Ready for shipping. Delivery time: 1 working day
Steak cut rump is the perfect alternative to fillets and cut a great figure on the grill and in the pan. Our dry-aged Serloin Steaks from the Austrian Heifer (heifer) are particularly juicy and have an intense flavour of their own with nutty buttery aromas.
Perfect for steak lovers and those who want to become one. Dry-aged Steak cut rump is fabulously aromatic and has been matured on the bone for five weeks.
As the name suggests, the steaks are cut from the calfs' rump. Thanks to the rather short fibres, they are tender and have a low fat content. For this reason, they are also quite popular with athletes and in healthy cuisine.
However, the dry-aged variant from the Austrian Heifer catapults the Steak cut rump into the top league of steaks. Due to the weeks of dry-aging directly on the bone, the meat develops a fantastically intense flavour of its own and unfolds its nutty, buttery aroma. This makes it a real highlight of enjoyment, especially on the grill.
Prepare Steak cut rump correctly:
The rump is one of the most sought-after cuts of beef. The meat is generally quite short-grained, extremely lean and wonderfully tender. Because of the lack of fat, short roasting is just right here. But first, of course, the quality of the meat is crucial:
Steaks from the Heifer (heifer)
Our dry-aged Steak cut rump from the Austrian Heifer (heifer) is a real delicacy. The meat is fabulously tender and a real treat. The meat of the Heifer is particularly well suited for dry-aging. This is because the heifers grow up carefully on idyllic meadows and can develop slowly and naturally.
Not every meat is automatically suitable for dry-aging and, of course, not every breed of cattle is either. Of course, you could do it anyway, but the result would not exactly thrill you. This slow rearing, as well as the first-class meat quality, really come into their own during dry-aging, which ultimately gives the rump steaks a real WOW effect.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend a rump steak of 300 g per person.
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 Steak cut rump”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|2-3 weeks wet ripening
|Shelf life at 0-4°C
|Shelf life at -18°C
|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.