Echt Schreckbauer

Prime Beef Wagyu F1 Leg Steak (frozen)

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2 pieces of Rump Steak, flash-frozen after optimal maturation.

The Rump Steak is cut from the round and flat nut (topside and silverside) of the beef. Therefore, the number of steaks per pack varies. Either 1 steak from the topside, or 2 steaks from the silverside. In terms of meat structure, both cuts are almost identical; due to the finely marbled intramuscular fat (marbling), the steaks become particularly tender. Like all steaks, the topside/silverside is suitable for pan-frying or grilling and is a more affordable alternative to Sirloin Steak.

Recommended Doneness: Medium Rare - Medium (54-58°C core temperature)

Origin: Austria, Salzburg

Breed/Category: Wagyu crossed with Angus, Simmental or Pinzgauer

Rearing: Free-range on alpine pastures in summer, year-round access to pasture in winter

Feeding: Grass/hay on pasture, intensive finishing with grain.

Maturation: 14 days dry-aging of whole beef halves

Wagyu F1 Crossbreed:

F1 Wagyu is a crossbreed  of the well-known Wagyu cattle with a typical beef breed, such as Simmental Fleckvieh, Black Angus or Pinzgauer cattle. F1 means that it is a direct cross between a purebred Wagyu cattle and another cattle breed. In contrast, a purebred Wagyu cattle would be referred to as Fullblood Wagyu.

In Wagyu cattle the intramuscular fat is particularly pronounced due to genetics and feeding, which makes the meat buttery tender and it melts in your mouth. When crossed with a classic beef breed, the intramuscular fat deposition decreases slightly, but the meat flavour is all the more pronounced.

Wagyu translates to Japanese cattle and is not actually a breed in Japan, but rather a crossbreed. From meat of Wagyu cattle from the Kobe region, the world-famous Kobe beef is produced after strict quality controls.

About the Producer:

Echt Scha(r)f is the organic farm Schreckgut (“Oberseidl”) in the Gainfeldtal valley of Bischofshofen. Here – on a farm over 300 years old – master butcher Josef “Sepp” Mayer and his wife Michaela raise sheep, turkeys, and pigs. Together with 3 other cattle breeding farms in the Austrian Alps, Sepp Mayer has specialized in the maturation and refinement of premium meat.

This is how the "Prime Selection by Sepp Mayer" was created. Only the best cuts make it into Sepp Mayer's maturation chambers. The cuts selected based on marbling and fat cover are refined there into an absolute premium product and then tailored for the discerning gourmet. Numerous renowned restaurateurs are also among his customers. 

Packaging Type:

Vacuum-packed

Kitchen Hygiene:

Kitchen hygiene is important: Maintain the cold chain, store separately from other products, work cleanly, heat thoroughly before consumption!

Storage Conditions:

Store frozen at -18°C, thaw overnight in the refrigerator.

Producer:

Mayer Josef, Echt Schreckbauer Gmbh

Gainfeld 7, 5500 Bischofshofen

Salzburg, Austria