Organic Pasture-Fed Beef Hammer – Pure Nature on the Bone

Experience Powerful Meat Enjoyment from Species-Appropriate Pasture Farming

Ready for a real BBQ highlight? Our Organic Pasture-Fed Beef Hammer comes from animals that are allowed to graze on lush, natural pastures all year round. This special husbandry is reflected in the full, aromatic taste of the meat – juicy, tender, and intense. With its characteristic long bone, this cut becomes a star not only in taste but also visually on your grill or in the oven.

Why Our Organic Pasture-Fed Beef Hammer?

• Original Taste: Thanks to natural pasture farming, the meat develops fine marbling and an unmistakable aroma.
• Natural Quality: 100% organic certified – free from genetic engineering, hormones, and artificial additives.
• Responsible Animal Husbandry: Our pasture-fed cattle live in harmony with nature, ensuring sustainable enjoyment with a clear conscience.

The Beef Hammer – the shin with an extra-long marrow bone – is perfect for slow cooking, grilling, or oven preparation. Whether slowly braised, smoked, or roasted: this piece of meat impresses with its juiciness and intense meat texture. Particularly popular at BBQ events and festive meals, the Beef Hammer is guaranteed to be a talking point at your table.

About the Husbandry:

Out of conviction, the heifers and oxen are kept on pasture and according to organic farming methods.
From early April to early November, the cattle are allowed onto the pasture where they can enjoy the best feed. In summer, they even go to the alpine pasture for up to 3 months, which makes the organic pasture-fed beef particularly tasty.
A stress-free slaughter is guaranteed by short transport and respectful handling of the animals at the local master butcher. Depending on the maturation progress, the professional meat processing begins after 10-14 days of whole beef maturation (dry-aged).

Born, fattened, slaughtered, and processed in Austria.

About the Producer:

Three friends, one mission - the production of sustainable beef begins with the species-appropriate keeping of the animals. With this approach, young farmer Christian Hallinger and the two butchers Josef Mayer and Andi Steinberger have been jointly producing organic beef since early 2020. With additional partner farms, the typical Austrian Fleckvieh & Pinzgauer Rinder are kept on the lush alpine pastures of Salzburg and refined by the master butcher. 

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 chilled at 2-4°C

Producer:

Bioweidebeef farms

Kreuzberg 32

5500 Bischofshofen

AT 5072857 EG

AT BIO 501