Dry Aged Steak cut rump
from the Austrian calf (heifer)
€22.90
Currently out of stock
Rump steaks are the perfect alternative to fillets and make a great impression on the grill and in the pan. Our dry-aged rump steaks from Austrian calf (heifer) are particularly juicy and have an intense flavour of their own with nutty, buttery aromas.
Meat knowledge
Perfect for steak lovers and those who want to become one. This dry-aged rump steak is fabulously aromatic and has been aged on the bone for five weeks.
As the name suggests, these steaks are cut from the rump of the calf. They are tender and low in fat thanks to the relatively short fibres. This is why they are popular with sportsmen and women and in healthy cuisine.
The dry-aged version from the Austrian Heifer, however, catapults the rump steak into the top league of steaks. Dry-aged directly on the bone for weeks, the meat develops a fantastically intense flavour and unfolds its nutty, buttery aroma. This makes it a real treat, especially on the barbecue.
How to prepare a rump steak:
The rump is one of the most sought-after cuts of beef. The meat is generally quite short-grained, extremely lean and wonderfully tender. The lack of fat makes it ideal for short roasting. But first, of course, the quality of the meat is crucial:
Steaks from the heifer
Our dry-aged rump steak from the Austrian heifer is a real delicacy. The meat is fabulously tender and a real treat. The meat of the heifer is particularly suitable for dry-ageing. This is because the heifers are carefully reared on idyllic meadows and can develop slowly and naturally.
Not every type of meat is suitable for dry curing, and not every type of cattle is suitable for dry curing. Of course, you could do it anyway, but the result would not be to your liking. The slow rearing process and the premium quality of the meat really come into their own with dry ageing, giving the rump steaks a real WOW effect.
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
We recommend a rump steak of 300 g 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 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 Steak cut rump”
| Item number | FM101048 |
| 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 | 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?