Echt Schreckbauer

BIO Pasture Beef Beiried Steak

TheBIO Beiried Steak cut from the back of the Willow Beef is an absolute all-rounder in the kitchen.of the Willow Beef is an absolute all-rounder in the kitchen. The meat of the ox and calf is particularly fine-grained and tender. The grazing on the juicy mountain pastures the meat is dark in colour fuller flavour.

About the attitude:

Out of conviction, the heifers and oxen are kept on pasture and according toorganic farming.
From the beginning of April to the beginning of November, the cattle are allowed to go to the pasture and can enjoy the best feed there. In summer, they even go to the Alm for up to 3 months, which makes the Bioweidebeef especiallytasty.
A stress-free slaughter is guaranteed by short transport and by respectful handling of the animals by the local master butcher. Depending on theprogress of maturation the professional meat processing is started after 10-14 days of maturation of the whole beef (dry aged).

Born, fattened, slaughtered and processed in Austria.

About the producer:

Three friends, one mission - the production of sustainable beef begins with theappropriate husbandry of the animals. With this attitude, young farmer Christian Hallinger and the two butchers Josef Mayer and Andi Steinberger have been producing BIO beef together since the beginning of 2020.Together with other partner farms, the typical Austrian Fleckvieh Pinzgau cattle are kept on the juicy alpine pastures of Salzburg and refined by the master butcher.

Packaging type:

Vacuum packed

Kitchen hygiene:

Kitchen hygiene is important: Keep the cold chain, store separately from other products, work cleanly, heat through before consumption!

Storage conditions:

Store refrigerated at 2-4°C

Producer:

Biological pasture beef farms

Kreuzberg 32

5500 Bischofshofen

AT 5072857 EC

AT BIO 501