WAGYU Short Rib Fillet
from Upper Austrian Fullblood-Wagyu (BMS 9-12)
€82.90
Ready for shipping. Delivery time: 1 working day
The short rib fillet of Wagyu beef from Austria is a wonderful cut of beef. Because here we are talking about the fine meat between the ribs, which we trim to perfection. This gives us a fillet that is wonderfully tender and perfectly marbled.
Meat knowledge
Short ribs are a cut of beef that tends to cause confusion. Ribs are cut from the ribs that extend from the shoulder to the cross ribs. Depending on where exactly the cut is found, its meat structure differs.
The closer we get to the shoulder, the more meat there is between the ribs, along with a heavier proportion of connective tissue.
The Short Rib Filet of Wagyu Beef
So, ribs and their definitions are relatively complex in themselves, so it's fitting that we come up with another term. Our short rib fillets of Wagyu beef come from the meat that lies between the ribs.
Here, the meat is completely trimmed and freed from tendons, bones and silver skin. The result? A fillet piece directly between the ribs.
How do short ribs of Wagyu beef taste?
The meaty cut is characterised by a higher fat content, which becomes wonderfully soft when prepared correctly. The result is an almost creamy taste that accompanies the butter-tender fillet
Since our short rib fillets of Wagyu beef are perfectly trimmed, they become so juicy and tender that they almost melt in your mouth. When prepared in the smoker, they also acquire a fine smoky aroma.
The exclusive Wagyu Beef from Austria
The even better Kobe Beef
At Fitmeat you get first-class premium meat from Austrian Wagyu beef in the highest marbling grade. With a BMS of 9 - 12, there is simply nothing that could be better
Compared to the Japanese Kobe beef (Kōbe), our Wagyu cattle grow up on a beautiful small farm in the Salzkammergut. There, Carina and Roland breed 100% purebred Fullblood Black Wagyu cattle. With the highest quality standards, knowledge and passion, and already in the third generation
The outstanding characteristics of the Wagyu, or rather the intramuscular fat, the short fibres and the high amount of glutamic acid, meet here with the best and most careful breeding. Free range, exclusively natural feed and slow rearing guarantee the best quality.
How the Wagyu got its marbling
In Japan, Wagyus were used as pure farm animals for a long time. The focus was always on their resistance to stress. To achieve a certain endurance, the animals developed so-called "low-twitch muscle fibres" over time. This enabled them to gain energy from fat deposits
At the same time, the absolutely unique feature of Wagyu beef developed, namely its incredibly strong marbling, which causes culinary wow effects all over the world
What does BMS mean anyway?
When it comes to the crème de la crème of steaks, everything revolves around the well-known BMS. But what exactly does it mean? The Beef Marbling Standard, or BMS for short, is measured on the basis of 6 factors. These include marbling, meat colour, meat firmness and grain, fat colour and quality.
There are 12 classification levels, with 12 being the highest possible marbling level. This means that the meat has the highest amount of intramuscular fat.
Herkunft und Haltung
At Fitmeat, the highest quality and species-appropriate animal husbandry are top priorities. That is why 100% of the animals come from small farmers in Austria. The farms are located in Lower Austria, the Waldviertel, Salzburg and neighbouring Upper Austria
Our classic Wagyu cattle breed is the so-called Fullblood Black Wagyu cattle from the Salzkammergut region. It is very important to us that the animals are born and raised by small farmers
Since we distance ourselves from long transport routes and factory farming, we have the animals respectfully slaughtered individually by our partner butchers in the immediate vicinity of the farms (max. 15 minutes transport distance) or directly on the farm.
We also have close and personal contact with the farmers and work exclusively with butchers who know both farmer and animal personally. Our master butchers cut each animal into the finest parts and let them mature selectively
In this way, we obtain 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 ”WAGYU Short Rib Fillet”
| Item number | FM106110 |
| Breed | 100% Fullblood Wagyu |
| 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 | 3-5 weeks on the bone |
| Shelf life at 0-4°C | 5-14 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. |