Sie befinden sich hier: Ox & Wild Herbs » Ox (dry aged)
Ox dry aged
The Pinzgau Cattle
Our most important foodstuff, the potato, is produced by ourselves ever since. In addition starting more than ten years ago we feed up somes oxes on our field at every time.
Thenceforth their quality meat enhances our menu. Those animals belong to the well known old breed of Pinzgau Cattle, a typical strain reared in the alps in the surrounding area
of Salzburg which is called Pinzgau. They have an extraordinaire meat quality with a special marmoreal muscle fiber which is highly recommended by gourmets. Our chef is absolutely
convinced by this first-class meat.
We get the young animals at an age of six months. Due to castration these male cattle, which are called oxes now, will be more amiable and much calmer. For the next 18 months they
live on our grazing lands and will be fed ecological with self produced fodder.
That's how we use the beef
Some sections of the ox are ideal for the preparation of tender roast. On the other hand tender steaks have to be cut from different parts. The right piece of meat is an important
prerequisite to get a well prepared meal.
Overall a good beef has to mature first, so it is tender and aromatic, because only during storage over a period of time meat own enzymes break up the hard muscle fibers and
dragging tenderising the meat. We have a special room in our new kitchen building to be used as maturity refrigerator.
The parts as we use them
||The muscle meat of the chuck/neck area is heavily crossed with tendons and works very well as soup and stew meat. We rip it (pulled beef) for our Ox Burgers.
||The fore rib
||It is a versatile piece of meat between the withers and roast beef. Due to the high fat content of 13% to 17%, it always remains juicy after frying. We cut it up and use
the it as juicy rib-eye steaks. The name rib-eye derives from the typical grease in this piece. Sometimes it is also called Entrecote. Partly, we also take the high rib
as pulled beef.
||The loin is the classic steak and roast piece. This excellent part can be served hot or cold as a whole roast beef. We slice the roast beef and serve it as sirloin steaks.
||The filet is the finest but also the most expensive piece of meat. It has particularly fine fibers and is very tender. The muscle located in the basin, is the ideal part
for pan frying. From this, we cut the magnificent ox fillet steak.
||Real fine and lean steaks can be cut from the hip, cause this part of meat tastes especially intense due to the strong marbling. But we use it for our ox roast. And the
last piece of hip towards the tail is known and will be prepared as cap of rump.
||The haunch is the largest part of the animal. It is suitable for goulash, meat rolls, and pot roast. The parts with less connective tissue can also be used for pan frying.
We use this big piece from the leg just like the hip as a roast.
||This meat is excellent for cooking and gives our soups and broths a really strong flavor.
||In Bavaria this part is knwon as 'Kronfleisch'. Out of the pillars of the diaphragm sometimes also called thick skirt we cut the hanging tender.
||The flank end
||The flank end is good as basis for a strong broth. In American classification, this part of the belly flap is used as flank steak. We marinate the pieces
and offer them at the barbecue buffets. The meat is prepared medium well in the smoker.
||The shoulder is used for pot roast and cooked dishes mainly. In addition we also like to take it as a roast.
||The breast is a good and tasty part for boiled dishes in our kitchen. As a side effect, we get very excellent soup broth and do not need to rely on any additives used as flavor
||The rear shank
||The shank als known as calf has a lot of tendons and also a high proportion of connective tissue. Therefore we cut this parts in small pieces for our goulash.
||The lower legs
||The meat of the lower leg is suitable for stews and soups. Classicly, it also forms the basis for the osso bucco. Almost exclusively we use it as stew meat.
||The front shank
||(same as rear shank)
||The upper tail
||Mainly this unit consists of vertebrae and only a little bit of meat with high proportion of connective tissue. Therefore, it is used as a basis for dark
sauces and soups. Just try our excellent oxtail soup.
||Normally cheek meat will be processed further on, but that's a bad idea, because it is a wonderful pot roast. Therefore you will find it listed in our menu occasionally.
||We process many offals like lung, heart, liver or tongue in the old tradition.