Steak weeks at Winterstellgut
15.01.2026 - 14.02.2026
High-quality meat culture from the region
The weeks from mid-January to mid-February at Winterstellgut are all about first-class meat quality from local suppliers
.
During the steak weeks, we serve selected cuts of Austrian and Japanese Wagyu, Pinzgau organic beef and Tauern lamb. Each steak is prepared with great care and reflects what the cuisine at Winterstellgut stands for: regional roots, craftsmanship and pure enjoyment at the table.
A heartfelt invitation to all steak lovers – recommended daily.
Reserve now by email at winterstellgut@tauroa.at, by phone at +43 6463 60078-0 or directly online here.
Special Cuts
from the Schreckbauer in Bischofshofen
- 1000g Tomahawk steak for 3-4 people
- 1000g porterhouse steak for 3-4 people
- Wagyu burger with homemade brioche buns
- Rib Eye
- Cote de boeuf
- Chateaubriand
- Filet Gents Cut
- Filet Ladies Cut
from Pinzgau organic young cattle
- Rib Eye
- Chateaubriand
- Filet Gents Cut
- Filet Ladies Cut
from the Tauern lamb
- Lamb chops (steaks from the back)
- Lamb rump steak
from Japanese Wagyu beef A5 from Kobe
- Filet steak
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