Simmental is a common breed in western Europe and known for its portion sizes, distinctive beefy flavor, and tenderness. 1kg (2.2lbs) block of ribeye. Feel free to cook as a whole roast or cut into steaks. We recommend thin-sliced ribeye steaks. 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 - surprisingly clean beefy flavor. Easily distinguishable from common Angus or Hereford breeds used in Australia and the US.
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 AMA certified (well known in Austria) meaning all produce has been certified of Austrian 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.
Approx. 1kg (2.2lbs.)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (0°F)
In the fridge: approx. 48h In ice-water: not recommended
Cast-Iron Skillet, Fry-Pan
Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days.
✔ Certified Organic in Austria. Carries the locally known and strictly controlled "AMA Bio" certification.
✔ Humanely raised and treated with respect by family farmers in Austria.
✔ 100% Austrian beef. The cattle are born, raised, harvested and processed in Austria.
✔ No subtherapeutic use of antibiotics. No use of growth hormones.
✔ Grass-fed their entire lives. When necessary, due to cold seasons: Added feed of all-natural, pesticide-free, in-house grown, GMO-free grains, minerals, and vitamins.
✔ Free-range with daily pasture grazing time when weather permits. Kept indoors in small groups in cozy stalls with a lot of hay and roaming space during harsh Austrian winters.
✔ Provides monounsaturated fatty acids Omega 3s - yes, the good fats. Including a wide range of essential nutrients such as iron, zinc, protein, B vitamins, selenium and vitamin D.
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.
At A Glance
Simmental (locally known as Fleckvieh)
Alliance of independent family farms in Austria
Upper and Lower Austria
All year free-range. Kept indoors in cozy stalls during the harsh winter seasons of Austria.
Grass-fed their entire lives. When necessary due to cold seasons: Fed a balanced mix of home-grown grains, vitamins, and minerals. All pesticide-free, GMO-free of Austrian origin.
100% fully traceable from ranch to fork. Strictly regulated.
Completely defrost in the fridge and cut into thin steaks. 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.