Half Saddle of Beef - RibEye side
from the Austrian calf (heifer)
Currently out of stock
The half saddle of beef (English) with the rib-eye side is perfect for maturing itself and has a wonderfully tender and beautifully marbled meat texture.
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 rib eye side is really ingenious.
Mature performance: dry aging of half a beef back
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 and thus becomes 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.
Half a beef back and its cuts
This part of the half beef back (English) is on the "rib eye side". This means that we are talking about the so-called prime rib area, which includes the classic rib-eye steak as well as the back ribs. The delivery does not include the fillet (which is included with the Porterhouse side)!
Viewed as a whole, we are talking about prime rib. The rib eye is surrounded on one side by the rib arches and on the other side by the fat high rib cover.
Half beef saddle from Fitmeat
From the Austrian calf (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 first-class marbling, i.e. the storage of fat in the muscle, is due to the very slow growth of the heifers. In combination with weeks of maturing (dry-aging), the half saddle of beef impresses on the one hand with its remarkable tenderness and on the other hand with its intensive and full-bodied aroma.
Recommendation for cooking
In the pan
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 ”Half Saddle of Beef - RibEye side”
|Breed||Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...|
|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.|
Good to know
- 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
Packaging and delivery
Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.
Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.
Our express delivery guarantees safe delivery within 24 hours.
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?