Dry Aged Fillet
from the Austrian old cow (Black Angus)
€49.90
Ready for shipping. Delivery time: 1 working day
The tenderloin is considered the noblest cut of beef. It is characterised by its fine fibres and above all by its tender bite. The granny cow version puts the taste crown on the whole thing
Meat knowledge
Butter-tender fillet from the calf is a treat for very special moments. Whole, it is a wonderful roast for festive occasions. As a steak, pan-fried, it is a taste sensation. The filet from the Old Cow, however, is still a level of its own here.
Not only is the meat wonderfully tender, but it also has an unbelievable taste of butter, cream and hay that was previously unknown. This opens up completely new flavour horizons that do not fit into any beef pigeonhole.
The crumbly structure in combination with the extra tender meat makes your mouth water.
What makes the fillet from the old cow so fabulous?
Most people probably have an idea of what a classic beef fillet, also known as lung roast, is. That's right, the meat is incredibly tender, has fine fibres and a beautiful marbling. Up to this point, everything is clear.
What many people don't know is that, over time, beef develops quite a fantastic and intense flavour. However, this takes time. So the Old Cow, with its outstanding and deep flavour, is the complete contrast to the Young Bull.
Fat old cow vs. young bull
Old dairy cows provide the proof: good things just take time. While the meat of the young bull is a "pseudo-quality feature" that tastes bland, flat and practically like nothing at all, the meat of the old cow really stirs up the taste buds.
Besides the excellent, intense aroma, there are other reasons to treat yourself to the meat of an Old Cow. In comparison, the female cattle were allowed to lead a wonderful and meaningful life. They could really enjoy being a cow, giving milk and calving.
This is what ultimately affects the indescribable taste of the meat. The exercise on the lush pastures, the natural fodder, the fresh air and the wide open spaces available to them - all this is rewarded with a wonderful aroma and lots of intramuscular fat.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend a 300 g steak per person.
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 optimal feeding, free of concentrated feed. But that 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 Lower Austria, the Waldviertel, Salzburg and neighbouring Upper Austria
In addition, at Fitmeat we only process the finest meat from heifers, also known as veal heifers, and steers. The meat has a wonderful marbling and taste.
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 certified. This means that birth, rearing, slaughter and butchering 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, that are 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 way, we get first-class and well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Dry Aged Fillet”
| Item number | FM10044 |
| 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 wet ripening |
| Shelf life at 0-4°C | 10-14 days |
| Shelf life at -18°C | 180 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. |