Shortribs
from the Austrian calf (heifer)
€42.90
Ready for shipping. Delivery time: 1 working day
The short ribs are cut from the rib cage. On one side they are protected by a silver skin, on the other side they have a thick layer of meat and fat, which remains nice and juicy when smoked or grilled.
Meat knowledge
Pork spare ribs are an absolute barbecue classic - but there is room for a little variety, right? That's right, we think so too. Our Fitmeat Veal Short Ribs are perfect for this.
Yes, there are also delicious beef ribs and they really have it going on - the meat coating, of course. The meat coating is much thicker than the classic spare ribs. Perfectly cooked, they could almost pass for buttery brisket.
Why Shortribs?Let's clear up a few misconceptions: Shortribs means "short rib", but it has nothing to do with being short. On the contrary, beef ribs are anything but short. In addition to the thick layer of meat that makes them so delicious, they have a high fat content. This makes the meat not only juicy, but also very aromatic.
The right way to cook shortribsOur Fitmeat Shortribs take time to cook and are perfect for smoking. The ribs are gently smoked for several hours (preferably more than 10 hours). This allows the fat to melt and creates an almost creamy flavour. Important: Please prepare on a low flame, i.e. at a low temperature.
Cooking ribs like a pro
A little tip
If you want to add the finishing touch to what is already delicious meat, choose a slightly acidic marinade. This speeds up the breakdown of the protein, making the ribs tender and a little juicier. The silver skin should be removed before cooking. After about 6-8 hours, the meat will begin to fall from the bone and become buttery tender.
Shortribs from the Austrian veal calf (heifer)Calf or heifer is the term used for female cattle that have not yet calved. The meat has a beautiful dark red colour and very fine fibres. In addition, the meat has a special marbling which enhances the flavour.
This first class marbling, the storage of fat in the muscle, is the result of the very slow growth of the calves. The result is remarkably tender meat and an intense flavour.
Quantity per person
1.5 kg short ribs are enough for four people.
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 ”Shortribs”
| Item number | FM101031 |
| 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?