Rinderruecken Englischer im Ganzen
Rinderruecken im Dry-Ager

Half Saddle of Beef - Porterhouse side

from the Austrian calf (heifer)


ca. 10 kg (38.9 € / kg)

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.

1 Pcs.
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: FM101039

Meat knowledge

Dry aging is the absolute trend, which is also being done more and more at home. If you have a way of maturing meat yourself, 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 really ingenious. This section contains the wonderful lung roast (also known as tenderloin).

Simply belongs together:
Dry Aging & the half saddle of beef

Our saddle of beef comes from the Austrian calf (heifer), which makes the meat virtually predestined to be matured for a nice long time. It is by far the best meat for Dry Aged Beef, making it tender and rich in flavour

The meat of the half beef loin has a wonderful amount of intramuscular fat and also a wonderful fat cover. To develop its full flavour, the meat should be matured on the bone for at least two to three weeks.

Sections of the half beef back
The "English" cut with tenderloin

The back of beef (also called the English cut) forms the back muscles of the beef and contains the most popular prime cuts. In the front part (neck) is 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 so-called "short loin", this part contains the fabulous porterhouse steak as well as the T-bone steak and the coveted tenderloin

While the front two sections of the beef loin are divided by ribs, there are no more rib arches on the rear Beiried side. Here you will find the familiar T-shaped shaping of the vertebrae as well as the wonderful beef tenderloin or lung roast.

English=Half Saddle of Beef from Fitmeat
From the Austrian Kalbin (Heifer)

Calf, or heifer, refers to female cattle that have not yet calved. The meat is wonderfully dark red in colour and has extremely fine fibres. The meat is also characterised by a special marbling, which additionally enhances the taste

This special marbling is the result of the slow growth of the heifers, which ensures fine fat storage. The combination of wonderfully distributed fat in the muscles and dry aging gives the taste of the veal a distinctly full-bodied aroma.

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 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 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.

Half Saddle of Beef - Porterhouse side


ca. 10 kg (38.9 € / kg)
1 Pcs.