Plate Ribs von Produktfotografie
Frische Plateribs mit Salz, Gewuerzen und Chilishoten auf Grillgitter
Fitmeat Markenbotschafter mit Plate Ribs
Person macht ein Foto von gegrillten Plate Ribs
Plate Ribs im Ganzen gegrillt


from the Austrian calf (heifer)


ca. 4.5 kg (24.42 € / kg)

Ready for shipping. Delivery time: 1 working day

The ribs for professional smokers! Weighing over four kilos, our Plate Ribs guarantee a WOW effect in every respect. If you have a little patience during preparation, you will be rewarded with a special class of ribs.

1 Length
Order by Monday, 26.02.2024 23:00 o'clock and you will likely receive your delivery on Wednesday, 28.02.2024.
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: FM101033

Meat knowledge

Beef plateribs vs. spare ribs from the straw pig

If you put beef plateribs next to classic pork spare ribs, your jaw will drop. They are by far the thickest ribs of beef.

A piece with 3 - 5 ribs weighs a proud 4.5 kg. 4.5 kg and is at least as thick as a fist. Accordingly, the meat and fat layer is much thicker. An absolute highlight for hardened and experienced smokers.

Preparation of plateribs

Due to their amazing size and high fat content, plateribs are clearly intended for smoking and patience is required here. They take longer to prepare than classic spare ribs

The ribs have a strong beef flavour and are usually only seasoned with salt and pepper. A great alternative to short ribs or to surprise your friends with huge ribs.

Plateribs from Austrian veal

Beef ribs are an ingenious alternative to the classic pork cut, but they are also harder to find. At Fitmeat you get fabulous plate ribs from the Austrian calf (heifer) to really get 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 matter of its own, which can push some small grillers to their limits.

What makes Austrian veal (heifer) ribs special?

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 the result of the very slow growth of the calves. Thus, our plateribs impress with a remarkable tenderness as well as an intensive and full-bodied meat aroma

We recommend a length of plate ribs for six to ten people.

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 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 6-10 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.



ca. 4.5 kg (24.42 € / kg)
1 Length