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Tongue (Swiss Cut)

from the Austrian calf (heifer)

€25.90

ca. 1.3 kg (19.92 € / kg)

Ready for shipping. Delivery time: 1 working day

Beef tongue is often used for traditional dishes such as ox muzzle salad or for various stews. Fitmeat provides you with fresh beef tongue that has not yet been skinned. This means you can use them universally.

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1 Pcs.
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Order by Monday, 22.04.2024 20:00 o'clock and you will likely receive your delivery on Wednesday, 24.04.2024.
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: FM101037

Meat knowledge

In the past, the full use of animals was quite normal, but it has become less so over time. Meat, fur, bones - all cuts or parts of the animal were used to add value to the animal.

In a time when people prefer to focus on high-end cuts, many treasures have almost been forgotten. Reason enough to revive the "nose to tail" approach and experience pleasure anew.

One of these treasures is the tongue (Swiss cut). Alongside the classic offal, it is one of the most important, even though it is actually a muscle meat.

What does veal tongue taste like?

As with steaks, the older the beef or veal, the more intense the flavour. In younger animals, the tongue is lower in fat, more tender and higher in protein.

The tongue of the veal calf is particularly tasty and much more delicate in flavour than a typical beef tongue. Prepared whole, it is excellent in braised dishes, but can also be served alone and sliced on bread.

How is a Tongue (Swiss Cut) prepared?

A fresh calf's tongue should first be carefully scraped, washed and blanched in boiling water. The Tongue (Swiss Cut) is then cooked for several hours and skinned. The gullet at the back of the tongue has already been removed, so you can start preparing it straight away.

In general, preparing a fresh tongue is more time-consuming than preparing a classic steak. But that's a good thing, because it's well worth the effort! At the latest when the tender slices of muscle meat are ready to be served and enjoyed.

Calves (also known as heifers) are female cattle that are sexually mature but have not yet calved. You can tell by the structure of the meat. The meat of a calf has a bright, dark red colour and very fine fibres.

Veal is a marbled meat, which makes it very juicy and tender.

Veal is a very tender meat.

Veal is a rarity

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Most young female calves (also known as heifers) are used for milk production, and only selected ones are processed into true gourmet meat. As a result, veal is highly sought after by gourmets.

Because gourmets know: The finer the structure of the muscle and fat, the more valuable the meat!

We recommend one beef tongue for three to four people.

Cows image

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.

Item number FM101037
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
Shelf life at 0-4°C 3-5 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.

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

  1. At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
  2. Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
  3. With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
  4. With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
  5. 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?

Tongue (Swiss Cut)

€25.90

ca. 1.3 kg (19.92 € / kg)
-
1 Pcs.
+