Echt Schreckbauer

Prime Beef Wagyu F1 Picanha Steak (gefroren)

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1 piece Picanha steak, shock-frozen after optimal maturation.

The Picanha steak is cut from the rump cap and is a real insider tip among the special cuts. The rather lean steak has a fat cover that becomes crispy when grilled properly and, in combination with the meat, is a true culinary delight.

Recommended degree of doneness: Medium (54-56°C core temperature)

Origin: Austria, Salzburg

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

Husbandry: 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 maturation of the whole beef halves and subsequent vacuum maturation

Wagyu F1 cross:

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

In Wagyu cattle the intramuscular fat is particularly intensely pronounced due to 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 cattle and is in the actual sense in Japan not a breed, but a cross. 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 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 tailored 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