Dry Aged Tri-Tip Steak Cut auf weissem Hintergrund in Seitenansicht
Dry Aged Tri-Tip Steak Cut auf weissem Hintergrund in Seitenansicht
Dry Aged Tri-Tip Steak Cut auf weissem Hintergrund

Dry Aged Tritip Steak

from the Austrian Heifer (heifer)


ca. 1.3 kg (69.15 € / kg)
€99.90 (10.01% saved)

Ready for shipping. Delivery time: 1 working day

The tri-tip steak is a very finely marbled and flat steak that is ideally roasted or grilled at high heat. It is also called mayor's cut and has absolutely earned a place in the league of well-known noble cuts.

1 Steak
Order within 2 days 2 hours 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: FM101053

Meat knowledge

The Tri-Tip Steak, also known as Hüferschwanzl, Bürgermeisterstück or Maminha, is a wonderful piece of meat for grilling or simmering. In Viennese cuisine it is known as simmering meat, in America and South America it is one of the absolute classics on the grill. Grilled over an open fire on a spit, the tri-tip steak develops an extraordinary flavour. The steak is very distinctly marbled and has a slight bite.

So many names, one outstanding pleasure!

Bürgermeisterstück, Tri-Tip Steak, Hieferschwanzl - the list of names for this steak is quite long. No matter what it is called, one thing is clear: the taste is simply ingenious. No wonder this noble piece used to be reserved for high personalities - hence its name "mayor's piece". Its triangular and rather large shape is also a characteristic feature.

A classic Tri-Tip steak is a particularly fine and highly aromatic meat that consists almost entirely of muscle meat. This means that it can weigh up to 750 g and approx. 1,000 g on the scales, or rather on the grill.

Fun fact about the mayor's piece: Necessity is the mother of invention

Incidentally, the steak was discovered by chance. When the American butcher Bob Schutz had a lot of beef but no steaks left, he got creative. Without further ado, the muscle between the hip and the ball was made into a steak. The enthusiasm was enormous and the Tri-Tip was born.

Dry Aged Tri-Tip Steak from Fitmeat - Real Indulgence

For our Dry Aged Tri-Tip Steaks from the Austrian Heifer (heifer) use at least five weeks to mature on the bone. This creates a deliciously nutty, buttery aroma and the meat develops an intense and distinctly deeper flavour of its own.

Dry Aged Beef Breeds from Fitmeat

At Fitmeat you can 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.

We recommend a 1.3 kg tri-tip steak for two to four people.

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 FM101053
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.

Dry Aged Tritip Steak


ca. 1.3 kg (69.15 € / kg)
€99.90 (10.01% saved)
1 Steak