Dry Aged Rib Eye Steak
from the Austrian calf (heifer)
€64.00
Ready for shipping. Delivery time: 1 working day
Steak flavour like you've never experienced before. The wonderfully marbled rib-eye steak from veal, with its characteristic fat eye, will make you melt. A fabulously intense flavour is combined with a buttery, nutty aroma. Briefly seared, the rib eye from Fitmeat is a real highlight!
Meat knowledge
Dry-aged rib-eye steak from the heifer
Beautifully crusted on the outside and tender on the inside, with a light bite. That's right, we're talking about one of the most popular cuts of beef: the rib-eye steak.
. Also known as entrecote, the rib-eye has been called 'the steak of connoisseurs and gourmets'. Why is that? Because it combines exactly what makes a real steak.
But at Fitmeat we take this pleasure to the extreme with a Dry Aged Heifer Rib-Eye Steak. If you're wondering what's so special about it, we've got some really solid facts for you.
. The fabulous taste of dry-aged beef
Beef from the Austrian heifer is already a real treat, but as a dry-aged steak it's a whole new level! Our Austrian Heifer Dry-Aged Rib-Eye Steak is simply fabulous. The meat is aged directly on the bone for at least five weeks before being processed into fine rib-eye steaks. This gives it a wonderfully intense flavour of its own, with fine nutty-buttery aromas developing. This is the ultimate barbecue treat!
Dry-aged rib-eye steak - with real flavour
A Rib-Eye Ssteak makes a big impression on the barbecue, and is certainly an eye-catcher. Heifer Dry-Aged Rib-Eye Steak gives you even more reason to show off
. As well as the characteristic fat eye and great marbling, this steak is a flavour over-achiever. Compared to a rump steak, it has more saturated fat, which makes it much juicier and more intense. Add to this the fabulous flavour of the meat and the special aroma that comes from weeks of aging on the bone. Prepared correctly, whether on the barbecue or in the pan, you get the ultimate steak experience!
What is heifer?
Female cattle that are sexually mature but have not yet calved are called heifers. You can tell by the structure of the meat. The meat of a Heifer has a bright dark red colour and extremely fine fibres. When it comes to marbling, veal is at the top of its game, making it extremely juicy and tender.
This special marbling is the result of the slow growth of the calves, which ensures fine fat storage. They are also significantly lighter than young bulls. The combination of beautifully distributed fat in the muscles and dry ageing gives the Heifer a distinctly full-bodied flavour.
How to cook the perfect rib eye
Whether cooked on the grill or in a pan, the steak is sure to be a highlight. The fine marbling and fat pockets not only add extra flavour, they also prevent the meat from drying out quickly.
A quick, hot sear is all it takes to achieve that much-loved 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.
Florians Experten-Tipp
Florian Haslinger, owner of Fitmeat and certified meat sommelier
- Remove the rib eye steak from the vacuum pack and allow it to come to room temperature.
- Sear the dry-dabbed steak in a pan (cast iron is ideal) or on the grill for 2-3 minutes on each side.
- Then cook in the oven or in the indirect grill zone at 120 °C until a core temperature of 54 °C is reached (a core temperature gauge or roast thermometer is helpful here).
- Leave the cooked steak to rest on a board for a few minutes before slicing across the grain.
- Seasoning: Either enjoy on its own or dress with a little coarse sea salt and freshly ground pepper.
Our recommendation:Steak pepper or Lemon pepper from Ankerkraut (both available in our online shop).
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 Rib Eye Steak”
| Item number | FM101049 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Cut | The rib eye is cut from the back of beef. |
| 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?
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