Rump Steak - Trimmed steaks from striploin
from the Austrian calf (heifer)
€31.50
Ready for shipping. Delivery time: 1 working day
The rump steak (Beiried) from Fitmeat is perfectly hung and matured for around three to four weeks. This develops the fine flavour and the fabulous aromas. A particularly popular steak that really tastes good to everyone!
Meat knowledge
The trimmed steaks from the striploin are the slightly leaner alternative to the rib-eye steak and come from the lower part of the calf's back. This is the flat roast beef. Cured directly on the bone and protected by a layer of fat, it develops its characteristic flavour
. The short fibres make this steak very tender and juicy. It can be eaten with the fat intact or removed before or after cooking.
Alongside the big three - lung roast, T-bone steak and entrecote (rib eye steak) - trimmed striploin steaks are one of the absolute classics of beef steaks and enjoy great popularity.
This is how trimmed striploin steaks become delicious.
Easy to prepare, great taste
What makes Fitmeat's striploin steaks so special? That's right, the wonderful fat trim. This can be removed at will, but should remain intact for frying or grilling. Just cut into it at regular intervals and you've won. This technique cuts the tendon underneath the fat and the meat is cooked evenly without bulging.
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Want a little more?
A rump steak is a very tender steak whose flavours should be the focus of attention.
We recommend side dishes that enhance but do not overpower the flavour. Small rosemary potatoes, a fine potato gratin or a light vegetable are ideal.
What distinguishes Fitmeat's Trimmed Steaks from Striploin?
Our Trimmed Steaks from the striploin come from the Austrian veal and have a fabulous marbling. And that takes time, which we are happy to give! The meat is dry-aged for 3-4 weeks. This method is one of the oldest cooking techniques and requires not only a high level of expertise, but also a lot of time, patience and passion. The result? An exceptional flavour combined with a wonderful meat consistency.
What is so special about veal?
Calf or heifer is the term used for female cattle that have not yet calved. The meat has a beautiful dark red colour and very fine fibres. The meat also has a special marbling that enhances the flavour.
This special marbling is the result of the slow growth of the calves, which ensures a fine fat deposit. The combination of well-distributed fat in the muscles and dry curing gives the veal a distinctly full-bodied flavour.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend one piece with 300 g per person.
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 ”Rump Steak - Trimmed steaks from striploin”
| Item number | FM101023.2 |
| 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?