Echt Schreckbauer

Prime Beef Wagyu F1 DRY AGED T-Bone Steak (tiefgekühlt)

You're reading an Auto-translation.

1 piece T-Bone Steak with bone, after optimal dry aging flash frozen.

The T-Bone steak consists of the roast beef (striploin) and the filet. The T-shaped bone in the steak gives this cut its name. When the filet is large, the steak is often called a Porterhouse Steak. This cut is the absolute steakhouse classic and is enough for at least 2 people.

The drying (dry aging) of the beef back, the so-called English, intensifies the taste and the enzymatic maturation creates a special, partly nutty aroma and a special tenderness.

Recommended degree of doneness: Medium Rare (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 aging of the whole beef halves, plus 21 dry aging of the beef back

Wagyu F1 crossbreeding:

F1 Wagyu is a crossbreed 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 cross between a purebred Wagyu cattle and another cattle breed. A purebred Wagyu cattle, on the other hand, would be called Fullblood Wagyu.

In Wagyu cattle, the intramuscular fat is particularly pronounced due to genetics and feeding, which 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 cattle and is not actually a breed in Japan, but a crossbreed. From the 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 farm that is over 300 years old - master butcher 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 ripening chambers. The pieces selected according to marbling and fat cover are refined there to become 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: 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