Plateribs
from the Austrian calf (heifer)
€120.90
Currently out of stock
The ribs for pro smokers! Weighing over four kilos, our plateribs guarantee a WOW effect in every respect. If you have a little patience during preparation, you will be rewarded with a rib treat in a class of its own.
Meat knowledge
Beef plateribs vs. pork ribs
If you put beef plateribs next to the classic pork ribs, your jaw will drop. They are by far the thickest ribs of beef.
. A cut of 3 - 5 ribs weighs a whopping 4.5 kg. 4.5 kg and is at least as thick as your fist. The layer of meat and fat is correspondingly thicker. An absolute highlight for hardened and experienced smokers.
Preparation of PlateribsDue to their amazing size and high fat content, plateribs are clearly meant to be smoked, and patience is required. They take longer to prepare than traditional spare ribs.
The ribs have a strong beef flavour and are usually seasoned only with salt and pepper. A great alternative to short ribs or to surprise your friends with huge ribs.
Austrian Veal Plateribs
Beef ribs are a great alternative to the classic pork cut, but they are also harder to find. At Fitmeat you can get fabulous plate ribs from Austrian veal that will really get you going at the barbecue.
. In addition to the amazingly thicker layer of meat, the veal rib cut has a much stronger aroma than the pork. Especially if the meat has been matured beforehand. The size is also a factor, which can push some small barbecues to their limits.
What makes Austrian veal ribs so special?
A calf or heifer is a female cow 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 excellent marbling, i.e. the storage of fat in the muscle, is the result of the very slow growth of the calves. This gives our plateribs a remarkable tenderness and an intense, full-bodied meat aroma.
Quantity per person
We recommend a length of plate ribs for six to ten people.
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 ”Plateribs”
| Item number | FM101033 |
| 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 | 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?