Half Saddle of Beef - Porterhouse side
from the Austrian calf (heifer)
€470.70
Ready for shipping in 1-2 weeks
The half saddle of beef (English) with the beef side is perfect for maturing yourself. It has a fabulously tender and beautifully marbled meat texture.
Meat knowledge
Dry curing is all the rage, and more and more people are doing it at home. If you have the option of curing your own meat, our Half Saddle of Beef (English) is a real highlight
. Apart from the fact that you get a lot of great cuts in one. The half-saddle of beef with the short loin side is truly ingenious. This section contains the wonderful lung roast (also known as tenderloin).
Simply goes together:
Dry curing & the half-saddle of beef
Our Saddle of Beef comes from the Austrian heifer, which makes it predestined for a long dry-ageing process. It is by far the best meat for dry-aged beef, making it tender and rich in flavour
. The meat of the half loin has a wonderful amount of intramuscular fat and also a wonderful fat cover. To develop its full flavour, the meat should be aged on the bone for at least two to three weeks.
Cuts of the beef half back
The "English" cut with tenderloin
The back of the beef (also known as the English cut) forms the back muscles of the beef and contains the most popular prime cuts. The front part (neck) contains the so-called prime rib, including the rib eye or roast. This part is also called the 'high rib' and makes up about a quarter of the beef back.
On the other side is the "short loin", which includes the fabulous porterhouse steak, T-bone steak and the coveted tenderloin
. While the front two parts of the loin are divided by ribs, there are no rib arches on the back of the loin. Here you will find the familiar T-shape of the vertebrae and the wonderful tenderloin or lung.
English=Half Saddle of Beef from Fitmeat
From the Austrian Kalbin (Heifer)
A heifer is a female cattle that has not yet calved. The meat has a beautiful dark red colour and very fine fibres. The meat also has a special marbling which enhances the flavour.
This special marbling is the result of the slow growth of the heifers, which ensures fine fat storage. The combination of well-distributed fat in the muscles and dry curing gives the veal a distinctive, full-bodied flavour.
Herkunft und Haltung
Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting 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. We therefore 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 allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Half Saddle of Beef - Porterhouse side”
| Item number | FM101039 |
| 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 | Fresh from the slaughter to Dry Aging @ home |
| Shelf life at 0-4°C | 8-10 days |
| Shelf life at -18°C | 120 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
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?