Echt Schreckbauer

Prime Beef Wagyu F1 Skirt Steak im Ganzen (gefroren)

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1 whole Skirt Steak, shock-frozen after optimal maturation.

The Skirt Steak is cut from the diaphragm of the beef and is also called Kronfleisch. The rather coarse-fibred muscle is perfect for grilling whole and must be cut into thin strips against the grain. Due to the location of the muscle in the abdominal cavity and the heavy use, the meat has a very intense flavour.

Recommended degree of cooking: Rare - Medium Rare (52-54°C core temperature)

Origin: Austria, Salzburg

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

Keeping: Free range on the mountain pasture in summer, year-round access to pasture in winter

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

Maturation: 14 days dry ageing of the whole beef halves

Wagyu F1 crossbreeding:

F1 Wagyu is a crossbreed  of the well-known Wagyu beef with a typical beef breed, such as the Simmental Fleckvieh, Black Angus or Pinzgauer beef. F1 means that it is a direct cross between a purebred Wagyu beef and another beef breed. A purebred Wagyu beef, on the other hand, would be called Fullblood Wagyu.

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

Wagyu means Japanese beef and is in the actual sense not a breed in Japan, but a crossbreed. From meat of Wagyu beef 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 Bischofshofener Gainfeldtal. Here – on a 300 year old farm – butcher master Josef „Sepp“ Mayer and his wife Michaela breed sheep, turkeys and pigs. Together with 3 other cattle breeding farms in the Austrian Alps, Sepp Mayer has specialised in the maturation and refinement of premium meat.

This is how the "Prime Selection by Sepp Mayer" came into being. Only the best pieces make it into Sepp Mayer's maturing chambers. The pieces selected according to marbling and fat cover are refined there into an absolute premium product and then cut to size for the demanding gourmet. Numerous well-known restaurateurs are also among his customers. 

Packaging:

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