Striploin without bone
from the Austrian calf (heifer)
€176.40
Ready for shipping. Delivery time: 1 working day
Fitmeat Striploin without bone is perfectly hung and matured for about three to four weeks. This develops the fine flavour and concentrates the meat juices. A particularly popular steak that really tastes good to everyone!
Meat knowledge
Sliced as steaks, whole and boneless as a boneless striploin for special occasions. Tastes great medium-rare, but also medium-well. The structure of the meat is characterised by short fibres and a thin layer of fat.
Rump steak, boneless striploin or roast beef - which is it?
Boneless striploin is the large piece of meat on the lower part of the calf's back. It is located opposite the tenderloin and before the roast beef or entrecote/rib eye and is characterised by the characteristic fat cover and large amount of muscle meat. Belly with fat is called rump steak in Germany; if the fat is removed, it becomes boneless striploin.
It matures directly on the bone and is protected by a fat cover. This gives it its characteristic flavour. Thanks to the short fibres, this steak is very tender and juicy. You can eat it with the fat on, or remove it before or after cooking.
Bone in striploin - the side dish game
As with the bone in striploin, the flavour should be the main focus. A little restraint is therefore in order when it comes to seasoning. We recommend rosemary potatoes or light vegetables as a side dish. That way, the flavour is not overpowered, but beautifully accentuated.
What makes Fitmeat boneless striploin different?
Our boneless striploin comes from the Austrian veal and impresses with its 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.
Beef from Fimeat
That's why 100% of Fitmeat's animals come from small Austrian farms. The farms are located in the Waldviertel region of Lower Austria, in Salzburg and in neighbouring Upper Austria.
It is very important to us that the animals are born and raised by small farmers. As we distance ourselves from long transport routes and factory farming, we have the animals slaughtered individually and respectfully by our partner butchers in the immediate vicinity of the farms (max. 15 minutes transport distance) or directly on the farm
. We also have close and personal contact with the farmers and work exclusively with butchers who know both the farmer and the animal personally. Our master butchers cut each animal into the finest cuts and allow them to mature selectively
This gives us first class, well hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend one kilogram of beef for three people.
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 ”Striploin without bone”
| Item number | FM101024.3 |
| 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?