Dry Aged Flank Steak
from the Austrian calf (heifer)
€72.90
Currently out of stock
Once hard to find, today it is the steak cut par excellence that every meat enthusiast loves to have on the barbecue. Despite the low fat content, the flavour of this cut is very pronounced and something very special. In the dry-aged version, the flank steak is beautifully marbled, with long fibres and a much more intense flavour.
Meat knowledge
Another trendy cut that has made its way over from the USA is the flank steak. For a long time used almost exclusively for mince, this cut from the belly flank of the cow has now become a real steak highlight.
And with good reason. Dry-aged flank steak has an intense flavour and long, fine fibres. The popular cut from the Austrian heifer also scores in terms of flavour. The weeks of ageing on the bone make the wonderful flavour even more intense.
Dry-aged heifer flank steak
Dry-aged flank steak is ideal for grilling or for making pastrami. It also lends itself beautifully to seasoning, with the dry-ageing process giving the meat its own distinctive flavour.
Dry-aged for real enjoyment
Leaving nothing to be desired.
Not all types of meat are suitable for dry-aging, and certainly not all types of beef. You could do it anyway, but you wouldn't be happy with the result.
That is why we look for the perfect breed of beef to achieve the best results. That's why at Fitmeat you get dry-aged beef from the Austrian heifer or steer. These breeds of cattle are carefully reared and allowed to develop slowly and naturally. This makes their meat predestined for dry ageing and ensures a WOW effect in terms of enjoyment.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
A Flank Steak weighs approx. 850 g, but usually between 700 g and 1000 g. We recommend that you calculate with approx. 250 g of meat per person. Strong eaters can also manage a Flank Steak in pairs.
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 optimum feeding, free from concentrated feed.
However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.
At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. 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 labelled. This means that birth, rearing, slaughter and cutting 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. We therefore 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 allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Dry Aged Flank Steak”
| Item number | FM101051 |
| 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 | 8-10 days |
| Shelf life at -18°C | 120 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. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?