Trimmed steaks from striploin 300g
from the Austrian calf (heifer)
Ready for shipping. Delivery time: 1 working day
The Trimmed steaks from striploin from Fitmeat are perfectly hung and matured for about three to four weeks. This allows the fine flavour to develop and the meat juices to concentrate. A particularly popular steak that really tastes good to everyone!
The Trimmed steaks from striploin are the somewhat leaner alternative to the rib-eye steak and comes from the lower part of the calf's back. This is the flat roast beef, so to speak. It matures directly on the bone and is protected by a fat cover.
This is how the characteristic aroma develops. Thanks to the short fibres, this steak is very soft and juicy. If you wish, you can eat it with the fat cover or remove it before or after preparation.
Alongside the big three - the lung roast, T-bone steak and Entrecote (Rib-Eye Steak) - the Trimmed steaks from striploin are one of the absolute steak classics from beef and enjoys great popularity.
This is how Trimmed steaks from striploin become delicious.
Easy preparation, top taste
What makes Trimmed steaks from striploin from Fitmeat so special? That's right, the wonderful fat rim. This can be removed as desired, but should remain intact for frying or grilling. Simply cut into it at regular intervals and you've won. This technique cuts the tendon underneath the fat cover and the meat is cooked evenly without bulging.
Would you like a little more?
Which side dishes go well with Trimmed steaks from striploin?
A rump steak (Trimmed steaks from striploin) is a very tender steak whose flavours should be the focus of attention.
Therefore, we recommend side dishes that underline the enjoyment but do not overpower it. Small rosemary potatoes, a fine potato gratin or a light vegetable are ideal.
What distinguishes Trimmed steaks from striploin from Fitmeat?
Our Trimmed steaks from striploin come from the Austrian calf and impress with a fabulous marbling. And this needs time, which we are happy to give it! Therefore, the meat is dry-aged for 3 - 4 weeks. This method is one of the oldest preparation techniques and requires not only a high level of expertise, but also a lot of time, patience and passion. The result? An extraordinary flavour together with a wonderful meat consistency.
What is so special about 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. The meat is also characterised by a special marbling, which additionally enhances the taste.
This special marbling is the result of the slow growth of the calves, which ensures a fine fat storage. The combination of wonderfully distributed fat in the muscles and dry aging gives the taste of the veal a distinctly full-bodied aroma.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend one piece with 300 g per person.
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 ”Trimmed steaks from striploin 300g”
|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.