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Certified organic dry-aged Austrian (Europe) tenderloin filet steak. Simmental beef is a common breed in western Europe and known for its portion sizes, distinctive beefy flavor, and tenderness. The steak is thinly sized but still weighs 250g (8.8oz.) - this makes it very easy and quick to cook. Although less marbled the 28 days dry-aged Simmental beef has a very distinctive - almost clean beefy/milky flavor - not as deep as our premium Morgan Ranch Beef - but it definitely tops every supermarket-bought steak and franchise steak house. See the cooking instructions below.
The cattle are bred free-range in small groups on the open pastures of the pristine hills and alps of Austria by family farm alliances. The feed is in-house grown and the beef is BIO AMA certified (well known in Austria) meaning all produce has been certified of Austrian and organic non-GMO origin.
The cattle are grass-fed their entire lives and if lush green grass is not available due to the season or weather - especially during the winter - the cattle are fed a mix of all-natural grains and vitamins - all free of pesticides, GMO and nasties. By regulations, all cattle in Europe are free of growth hormones and the subtherapeutic use of antibiotics. Simmental cattle are genetically a very large animal and therefore the steak cuts are relatively big in size compared to our American or Australian cattle. See more about the breed below.
| Contents | 1 Steak |
| Weight | Approx. 250g (8.8 oz.) |
| Serves | Serves 1 |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (32°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: approx. 2h |
| Cooking Method | Cast-Iron Skillet, Fry-Pan, Grill |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Filet, Fillet, Petite Filet, Filet Mignon, Tenderloin, Chateaubriand steak |
| Ingredients | Beef |
| Cut from | Tenderloin |
| Category | Steaks |
| Packaging | Individually vacuum packed |
Simmental beef is bred for milk and beef in Austria. More than half of Austria's utilized agricultural area is grassland making milk production and cattle farming a major industry. The European Union, especially Austria put rigorous measures and laws in place that put a strong emphasis on animal welfare. On average farmers in Austria only own about 25 cows (!!) per farm - thus being referred to as micro family farms. So small most farmers can distinguish their cattle by their faces. Austrian Simmental beef is grazed on pristine alpine pastures with fresh mountain air - ethically raised with love, free of stress creating quality beef that is appreciated worldwide. The feed and the pastures are certified organic, free of pesticides and GMO. Simmental cattle are not treated with antibiotics or growth hormones. Small family farms don't own their own processing and export facilities and therefore sell their cattle in alliances to processors who pack and export to Japan.
| Cattle Breed | Simmental (locally known as Fleckvieh) |
| Farm/Ranch | Alliance of independent family farms in Austria |
| Region | Upper and Lower Austria |
| Breeding | All year free-range. Kept indoors in cozy stalls during harsh winter seasons of Austria. |
| Feeding | Grass-fed their entire lives. When necessary due to cold seasons: Fed a balanced mix home-grown grains, vitamins, and minerals. All pesticide-free, GMO-free of Austrian origin. |
| Traceability | 100% fully traceable from ranch to fork. Strictly regulated. |
| Export and Processing | Austria |
Completely defrost the steak in the fridge overnight or in cold water 1h before preparation. Take out of the package and pat dry with a paper towel. Let the steak breathe at room temperature for about 10 minutes.
Season with freshly ground coarse black pepper and sea salt. For the best experience, please do not cover up the flavor of the steak with a steak spice mix. This is a high-quality cut of steak that comes with its own rich flavor.
Use a bit of \extra virgin olive oil or high-quality non-salted butter in the fry-pan. Pre-heat to medium-rare before placing the steak within. You need to hear it sizzle. Not too high - not too low. We still want to sear and caramelize the steak.
Keep turning the steak often to make sure it cooks evenly on all sides.
If at hand, use a grease splatter screen to keep the kitchen clean. Because we want the steak to become crispy on the outside - we recommend not using a lid that traps the moisture inside.
The steak is done when slightly firm to the touch and the outside brown and caramelized. Alternatively, you can use a thermometer. Take the steak off the heat once the internal temperature has reached 50 degrees Celsius. Let the steak rest for 5 minutes before serving as it keeps cooking on residue heat.
Serve and eat while warm for the best experience. Sprinkle with sea salt if needed.
Enjoy.
