Escalopes from centre cut rump
from the Austrian calf (heifer)
Ready for shipping. Delivery time: 1 working day
Beef cutlets from Fitmeat are cut by hand into 1 cm thick slices and can be pounded or fried directly as desired. They are particularly lean and juicy.
Escalopes from centre cut rump are classically cut from the nut (skin) and have a loose fibre structure (short fibres). The best Escalopes come from the center cut rump. As this gives them a particularly tender bite and fibres. It is perfect for roulades or for roasting as a cutlet.
Difference between thick flank and center cut rump
There are a few differences between the thick flank and center cut rump sides of beef that you should be aware of. The rear part of the leg, which is divided into the topside and the underside, contains very different delicacies. The thick flank is a wonderfully tender piece and ideal for roulades or steaks or for braising and roasting.
In comparison, the meat of the center cut rump is somewhat less fine-grained, which does not make it any less delicious. You can use it to make delicious goulash, ragout or pot roast.
Escalopes from centre cut rump s from the heifer
A real rarity
Most young female calves (also known as heifers) are used for milk production and only selected ones are processed into real premium meat. Accordingly, the meat of the calf is extremely sought after among gourmets. Because gourmets know: The finer the structure of muscle meat and fat, the more valuable the meat!
Quantity per person
We recommend one to two schnitzels per person (approx. 250-300 g).
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 ”Escalopes from centre 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.