Escalopes from thick flank
from the Walser dairy calf
Ready for shipping. Delivery time: 1 working day
The word "schnitzel" is derived from "cutting" and so the veal schnitzel is also cut nice and thin. With the quality of our calves, pounding the schnitzel becomes unnecessary, but can increase the already great tenderness of the meat even more
The imperial cut, or Escalopes from thick flank, is, as the name suggests, something very special. You could say it is the most sought-after cut of beef. Especially for wonderfully juicy schnitzels or cordon bleu, the meat is an absolute hit.
What makes the Escalopes from thick flank special?
Lean, fine fibres and a uniform structure - these characteristics probably best describe the Escalopes from thick flank (Kaiserschnitzel). This makes it easy to handle and guarantees an optimal result.
Veal, with its tender meat structure, is particularly popular with our customers. It is considered one of the highest quality meats around. In addition to the lean meat, it is particularly appealing because of its high content of vitamins and minerals.
The thick flank from the veal
The topside of the veal is cut from the hindquarter. The coveted imperial cut from the topside is the best cut of the leg. In general, the skin is an extremely lean, finely fibrous and evenly textured cut.
It has hardly any fat and flax and should therefore only be cooked briefly to avoid drying out. The skin lid must be removed when portioning and can be used for goulash or ragout, for example.
Quantity per person
We recommend 1 - 2 veal escalopes per person
Herkunft und Haltung
At Fitmeat, the highest quality and species-appropriate animal husbandry are top priorities. That's why 100% of the animals come from small farms in Austria.
We only use heifers and steers and deliberately avoid meat from young bulls or steers.
The cattle are approximately 2 - 2.5 years old and come from the Black-Angus, Red-Angus, Charlois, Limousin or Simmental breeds. In addition, our cattle are awarded 4x AT. This means that birth, rearing, slaughter and butchering take place 100% in Austria. The value chain thus remains completely in Austria.
Our farmers are located in the Waldviertel in Lower Austria, the Salzkammergut and the Salzburger Land. Stress-free slaughtering takes place either on the farm or at the nearby butcher.
We distance ourselves from long animal transports and choose our partners very carefully. Our butchers let the cuts mature on the bone for a long time. This way, we get first-class and well-hung meat that leaves no water when roasted and can be enjoyed with a clear conscience.
Details to the article ”Escalopes from thick flank”
|Simmental, Pinzgau, Tyrolean Grey, ...
|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.