Echt Schreckbauer

Prime Beef Wagyu F1 Burger Patty (gefroren)

1 thin burger patty from Wagyu F1 beef.

The intramuscular fat in the meat of the Wagyu F1 beef makes the burger extremely crispy on the surface and wonderfully tender. The meat is very suitable for a "Smashed Burger". To do this, the patty must be pressed flat on the grill plate with a spatula or pot, then the burger becomes extremely crispy.

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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 finishing with grain.

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

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Wagyu F1 crossbreeding:

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 cross between a purebred Wagyu beef and another beef breed. In contrast, a purebred Wagyu beef would be called Fullblood Wagyu.

In Wagyu beef the intramuscular fat is particularly intensive 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 storage of intramuscular fat decreases somewhat, but the meat flavor is all the more pronounced.

Wagyu means Japanese beef and is in the actual sense in Japan not a breed, 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 specialized in the maturation 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 ripening 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