XO Beef

XO Burger patties

2 Burger Patties made from 100% XO beef.

This meat is used to make probably the best burger in Vienna. At the XO Grill restaurant, the XO beef is used to make a perfect Smashed Burger. 

It not only tastes damn good, but in our opinion it is also a more responsible way to eat beef. Our retired dairy cows have often lived for 10-15 years (eXtra Old) and have produced greenhouse gases in milk production. So their meat is practically a bonus, with minimal additional CO2 emissions (apart from transport). We're not saying it's perfect - meat will never be a sustainable product, but we think if we're going to eat it, we should do it better.

The VISION of XO Beef:

Until recently, Austria's best beef was only available in France, Spain and other steak nations - as a highly exclusive speciality. We're bringing the best meat in the country back!

Strength grows slowly

With the industrialisation of agriculture, the average age of our beef cattle has been dramatically reduced. In the past, they had years to grow big and fat on the pasture. Today, a few months (12-16) are enough to fatten them up to slaughter weight. This has dramatic effects, not least on the quality of the meat. We don't want to put up with that! Full flavour, richly marbled meat and the aroma of juicy mountain meadows cannot be fattened up in the barn in a hurry. Anyone who has ever tasted a perfectly matured steak from a cow that has grazed on pasture for years and was only slaughtered at the zenith of its strength knows what we are talking about.
But who is so lucky?

The cow and its farmer

In the Austrian Alpine foothills, where the meadows are as lush and fat as hardly anywhere else in Europe, there are still such cattle. Their keepers are dairy farmers who have preserved the human scale and the wisdom of their ancestors. Their animals give outstanding milk and are allowed to spend many summers on the pastures. They have what we call a fulfilled life. Only after ten years or more are they ready to be slaughtered. Their meat has then grown into a strength that is unimaginable in conventional beef. The magnificent marbling ensures infinite juiciness.

The steak from the old cow

This is what real steak connoisseurs, like those we know in France, Spain or Great Britain, are waiting for. For years, renowned butchers there have known about the unique quality of this, our meat. They secure the best pieces to mature into epochal steaks. For their customers, mind you - in Austria this meat was hardly available until now, and if so, then only as a re-import.

Our credo: Mature!

We have changed that. In cooperation with a slaughterhouse in the Alpine foothills, we identify the best, most intensively marbled pieces to mature them for the domestic market. For such slowly grown meat to become a taste revelation, one thing above all is needed: even more time. We let it dry-age in climate-controlled maturing rooms under meticulously controlled conditions for at least seven weeks - just as it used to be a matter of course. That's how much time it takes for the body's own enzymes to work their magic and not only deepen the flavour, but also tenderise the muscle fibres. But then the beef steaks are where we want them to be: damn close to perfection.

Our mission

Cattle that have had a fulfilled life true to their nature and purpose provide us with meat of extraordinary quality. We want to make this available to Austrians in ideal maturity and at fair prices.

XO Grill has opened its new flagship diner in Neubaugasse, while the original restaurant in Kettenbrückengasse continues to exist. The heart of XO is the self-produced meat from retired dairy cows, which is dry-aged for up to 7 weeks and gives the XO burgers their unmistakable taste. In addition to the popular Smash Burgers, the new restaurant also offers special creations such as the Smashed Taco with Black Bean Salsa. The design of the new location reflects XO's origins, with elaborate murals and exclusive tiles. Creating a cosy atmosphere is another goal of XO, with Calienna's greenery kept fresh and lush. With its focus on high-quality meat and unique design, XO is setting new standards in the burger universe. 

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

Suppliers:

Weishuber & Hofer OG

Kolbeweg 11

4722 Peuerbach

Austria

E-Mail: office@xobeef.at

Internet: www.xobeef.at