Echt Schreckbauer

Prime Beef Wagyu F1 DRY AGED Tomahawk Steak (gefroren)

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1 piece Tomahawk steak with bone, after optimal dry aging flash frozen.

The Tomahawk steak is a bone in Ribeye steak. The Ribeye, also called Entrecote is one of the best cuts for grilling. Due to the dry aging on the bone a nutty and intense aroma develops. Due to the intramuscular fat a crust forms on the surface during searing which gives the steak intensive roasted aromas. In combination with the aging aroma an incomparable taste experience is created.

Due to the drying (dry aged) of the beef back, the so-called English, the taste intensifies and due to the enzymatic aging a special, partly nutty aroma and a special tenderness develops.

Cooking recommendation: Medium Rare (54°C core temperature)

Origin: Austria, Salzburg

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

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

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

Aging: 14 days dry aging of the whole beef halves, additionally 21 dry aging of the beef back

Wagyu F1 crossbreeding:

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

In Wagyu cattle the intramuscular fat is particularly intensively developed due to the genetics and feeding which makes the meat buttery tender and it melts in the mouth. In the crossbreeding with a classic meat breed the storage of the intramuscular fat decreases a bit, but the meat flavour is all the more pronounced.

Wagyu means translated Japanese cattle and is in the actual sense in Japan not a breed, but a crossbreeding. From meat of Wagyu cattle from the Kobe region, the world-famous Kobe meat is created 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 – breed butcher master Josef „Sepp“ Mayer and his wife Michaela sheep, turkeys and pigs. Together with 3 other cattle breeding farms in the Austrian Alps Sepp Mayer has specialized in the aging and refinement of premium meat.

This is how the "Prime Selection by Sepp Mayer" was created. Only the best pieces make it into Sepp Mayer's aging chambers. The pieces selected according to marbling and fat cover are refined there to 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: Keep 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