from the Austrian calf (heifer)
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Variety on the grill: Skirt Steak is obtained from the diaphragm of the calf (heifer) and is characterised by its firm structure and coarse fibres. We leave it to mature for several weeks, which makes it more tender and allows its special flavour to mature to perfection. It marinates well and is ideal for short roasting.
Now there's a change on the grill, in the form of a Skirt Steak! A cut that is still rather unknown in Europe. But even on the grill, at really high heat, the steak cuts a really good figure.
The Skirt Steak comes from the calf's diaphragm and is therefore a highly stressed muscle meat. Yes, our cattle also have a funny life full of laughs - but this is primarily because it lies between the stomach and lungs or belly and breast.
What is so special about Skirt Steak?
Due to the high stress on the muscle, the meat has significantly coarser fibres and a thoroughly firm structure including strong marbling. In terms of taste, the steak also belongs to the more intensive category and has an incredibly good aroma of its own.
This cut is perfect for grilling, but usually has to be cut in half, as the whole Skirt Steak can sometimes be over a metre long. It has long fibres and a firm bite, but is very juicy. Here, too, it is essential to make the right cut against the direction of the grain.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend a skirt steak of 800 g for two to three 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 ”Skirt steak”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|2-3 weeks on the bone
|Shelf life at 0-4°C
|Shelf life at -18°C
|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.