Dry Aged Rib Eye Steak
from the Austrian old cow (Black Angus)
€52.90
Ready for shipping. Delivery time: 1 working day
Steak enjoyment like you've never experienced before. The wonderfully marbled Rib-Eye Steak from the old cow, with its characteristic fat eye, will make you melt. Deliciously crispy on the outside, juicy, tender and irresistibly good on the inside! Sautéed briefly, the rib eye from Fitmeat becomes a real pleasure highlight!
Meat knowledge
What is a Rib-Eye Steak from the Old Cow?
A wonderful crust on the outside and tender on the inside, with a light bite. That's right, we're talking about one of the most popular prime cuts of beef: the Rib-Eye Steak.
Also known as entrecote, the rib-eye is called, among other things, the "steak of connoisseurs and gourmets". Why? Because it combines exactly what makes a real steak.
But at Fitmeat, we take this pleasure to the extreme with a Dry Aged Rib Eye Steak from the Old Cow. For all those who are now wondering what's so special about it, we have a few really solid facts at the ready.
The fabulous taste of an Old Cow
Beef as you have never tasted it before. When you enjoy the meat of an old cow, you experience an intensely nutty taste full of buttery aromas. Beef has never tasted so fabulously good. And there is another good reason to choose the meat of an old cow.
Because the cattle have already been allowed to lead a wonderful and meaningful life and simply be cows. So these cattle have not only lived because of their meat, but have been able to really live out their cow existence.
This is exactly what ultimately affects the indescribably wonderful taste of the meat. The exercise on the lush pastures, the fresh and natural fodder, the fresh air and the wide open spaces available to them - all this is rewarded with a wonderful aroma. In addition, the meat is noticeably more tender and juicy.
Dry Aged Rib-Eye Steak - Boasting Real Flavour
A rib-eye steak makes quite an impression on the grill and is certainly a hit to brag about as a little showstopper. But with the rib-eye steak from the Old Cow, you can show off twice.
In addition to the characteristic fat eye and the great marbling, this steak is a flavourful high-flyer. Compared to a rump steak, it has more fat, which makes it much juicier and more intense.
Added to this is the legendary meat flavour of the Old Cow as well as the special aroma that comes from weeks of maturing on the bone. Prepared correctly, whether on the grill or in the pan, you get the ultimate steak pleasure!
How to cook the Dry-Aged Rib-Eye Steak
Whether on the grill or in the pan, the steak becomes a highlight in any case. The fine marbling and fat inclusions not only provide extra flavour, they also prevent the meat from drying out quickly.
A short, hot sear is all it takes to get the beloved combination of delicious crust and soft, juicy centre. The meat is then left in the oven to mature to the desired core temperature (we recommend 54 °C).
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
For normal eaters, a steak of about 300g per person is sufficient. Strong eaters treat themselves to a 500g rib eye steak or share it with a friend.
Herkunft und Haltung
We don't do things by halves when it comes to the quality of our meat products! Because premium meat quality is our highest concern. That's 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 meat of heifers and steers with strong fat cover and wonderful marbling.
Our cattle are awarded 4x AT. This means that birth, rearing, slaughter and cutting take place 100% in Austria. The value chain thus remains completely 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 at small farms, 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 Rib Eye Steak”
| Item number | FM10043 |
| 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 | 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. |