from the Austrian calf (heifer)
On stock and ready for shipping
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.
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.
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.
Recommendation for cooking
Quantity per person
1.5 kg short ribs are enough for four people.
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 ”Shortribs”
|Breed||Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...|
|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.|
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?