Echt Schreckbauer

Prime Beef Wagyu F1 Faschiertes (gefroren)

Minced meat from Wagyu F1 beef, finely minced (3mm grain) and filled into a plastic casing, deep-frozen.

Due to the intramuscular fat in the meat of the Wagyu F1 beef, the mince becomes extremely crispy on the surface when seared and wonderfully tender. The meat is very suitable for a "Smashed Burger". To do this, the patty must be flattened 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

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

Feeding: Grass/hay on pasture, intensive finishing with grain.

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

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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. A purebred Wagyu beef, on the other hand, would be called Fullblood Wagyu.

In Wagyu beef, the intramuscular fat is particularly intensely developed 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 translates to Japanese beef and is not actually a breed in Japan, but a crossbreed. From the 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 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 maturing chambers. The pieces selected according to marbling and fat cover are refined there into an absolute premium product and then tailored for the demanding gourmet. Numerous well-known restaurateurs are also among his customers.

Packaging type:

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