Certified organic dry-aged Austrian (Europe) ribeye 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 350g (12oz.) - this makes it very easy and quick to cook - almost like a minute steak. Although less marbled the 28 days dry-aged Simmental beef has a very distinctive - almost clean beefy 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 antibiotics 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. 350g (12 oz.) |
| Serves | Serves 1-2 |
| 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 or Yakiniku |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 5 days. |
| Also known as | Rib eye steak, Delmonico, Entrecote, Entrecôte, Scotch Fillet, Prime Rib, Rib steak |
| Country of Origin | Austria |
| Ingredients | Beef |
| Cut from | Rib |
| 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 in the fridge or in cold water. Because the steak is thinly cut the defrosting time is very short which makes it very convenient to prepare. Open the pack and pat dry with a paper towel. Let the steak breathe at room temperature for about 10 minutes.
Rub with freshly ground coarse black pepper and sea salt or your favorite steak spice.
Because steak is thin you need to cook it on high heat. Prepare the skillet or fry-pan to high heat. Use a bit of olive oil or unsalted butter. Place the steak on the fry-pan or skillet only when hot. You need to hear it sizzle.
Sear and keep turning to make sure both sides are crispy brown and caramelized. No worries about the internal temperature. Usually, the steak is done in 5 minutes. Remove from the heat once firm to the touch.
There is no need for resting time. Ready to be served right away.
Slice and sprinkle with sea salt for best presentation.
Eat while warm for the best experience and flavor. Enjoy.
