Shortribs Produktfotografie
Shortribs Produktfotografie
Shortribs Produktfotografie
Sebastian von Fitmeat haelt Shortrib in der Hand
Shortribs mit herrlicher Kruste auf dem Grillgitter


from the Austrian calf (heifer)


ca. 1.5 kg (28.6 € / kg)

Ready for shipping. Delivery time: 1 working day

The Short Ribs are cut from the rib arches. On one side they are protected by a silver skin, on the other side they have a thick meat and fat overlay that stays nice and juicy when smoked or grilled.

1 Length
Order within 2 days 2 hours 44 minutes and you will likely receive your delivery on Tuesday, 27.02.2024.
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: FM101031

Meat knowledge

Pork spare ribs are an absolute classic for barbecue - but there can be a bit of variety, right? That's right, we think so too. Our Fitmeat Short Ribs from the veal are perfect for this.

Yes, there are also delicious beef ribs and they really have it going on - meaning the meat coating, of course. The meat coating is much thicker than that of the classic spare ribs. Perfectly prepared, they could almost pass for buttery briskets.

Why shortribs?

We would like to clear up a few hasty conclusions right away: Shortribs means "short rib", but it has nothing to do with being short. On the contrary, beef ribs are anything but. In addition to the thick layer of meat that makes them so delicious, they have a high fat content. This makes the meat not only juicy, but also really aromatic.

Preparing shortribs the right way

Our Fitmeat Shortribs need some time and are predestined for smoking. The ribs are gently smoked for several hours (preferably for more than 10 hours). This causes the fat to melt and an almost creamy flavour to develop. Important: Please prepare on a low flame, i.e. at a low temperature.

Cooking ribs like a pro
A little tip

If you want to add the finishing touch to the already delicious meat, choose a slightly acidic marinade. This speeds up the splitting of the protein and the ribs become tender and even a little juicier. The silver skin should already be removed before preparation. After about 6 - 8 hours, the meat begins to separate from the bone and becomes butter-tender.

Shortribs from the Austrian calf (heifer)

Calf, or heifer, is the term used for female cattle that have not yet calved. The meat is wonderfully dark red in colour and has extremely fine fibres. In addition, the meat is characterised by a special marbling, which further 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 shortribs impress with remarkably tender meat and an intense aroma.

1.5 kg short ribs are enough for four 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 FM101031
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. 1.5 kg (28.6 € / kg)
1 Length