Echt Schreckbauer

Prime Beef Wagyu F1 Hüftsteak (gefroren)

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1-2 pieces hip steak, after optimal maturation flash-frozen.

The hip steak is lean, free of tendons, it is also called sirloin steak. It is cut from the hip of the beef and is in no way inferior to the fillet in terms of this excellent meat quality.

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

Origin: Austria, Salzburg

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

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

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

Maturation: 14 days dry maturation of the whole beef halves and subsequent vacuum maturation

Wagyu F1 crossbreed:

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

In Wagyu beef the intramuscular fat is particularly intensively pronounced due to the genetics and feeding , this makes the meat buttery tender and it melts in the mouth. When crossed with a classic meat 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 maturation 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