Offer

Beef parts

Below we present beef parts offered by us.

Beef half

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Forequarter

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Hindquarter

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Beef cuts

We offer a wide range of beef meats sell in the halves, quarters or in the form of ready carcass cuts.

SHIN

The meat of this part is an excellent basis for the essential broth.

SHOULDER CLOD

Perfectly suited for baking and stewing.

CHUCK TENDER

The meat is juicy , firm and delicate. Perfect for roast, stew or broth.

SHOULDER BLADE

This part of the blade can be stewed, baked or boiled.

NECK

Perfectly suited for baking or stewing.

HEARTH OF CHUCK

Perfect for slowly boling, stewind or baking.

BRISKET

Ideal for cooking broths, one-pot meals or stewing.

SIRLOIN

The meat is perfectly suited for slowly cooking the broths, stewing or baking.

FLANK

Suitable mainly on broths. It is often used in the production of sosuages.

FLANK

The meat is delicate, perfect for grill or frying.

SHANK

It provides an excellent basis for essentional broth.

HEEL MUSCULE

Suitable for slow cooking and stewing.

EYE ROUND

Very lean and delicate despite relatively thick fibres. It is suitable to be eaten in raw, baking, stewing and cooking

SILVERSIDE

Perfect for slow coking, on rolls and roast.

TOPSIDE

Suitable for stew, ragout and for grinding.

KNUCKLE

Thickset part of haunch with delicate, thin-fibres meat. Ideal dor baking whole or in pieces.

RUMP

Succulent, relatively lean, very delicate meat. Perfect for baking and rolls.

RUMP TAIL

Succulent, relatively lean, very delicate meat. Perfect for baking and rolls.

STRIPLOIN

Very delicate, succelent and thin-fribes meat. Best for baking, frying, grilling and marination.

PRIME RIB

Succulent and thick-fibres meat. Perfectly suitable for steaks, stewed dishes, frying and grilling.

TENDERLOIN

Mosta valuable element of carcass. Perfect for short frying and baking.

Beef steaks

Below we present beef steaks offered by us.

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CANSAS CITY STEAK

The steak comes from ribeye. Before frying take the meat out from the refrigerator and let it get the room temperature. To bring out the best flavor of the steak it should be peppered on one side only. Fry the peppered side at first on hot pan for 4 minutes (3 minutes - optimally on each side). Before serving, take a hot meat aside to rested.
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T-BONE STEAK

It combines two very valuable cuts - striploin and tenderloin - separated by a thin bone. The ideal thickness should not exceed 3 cm. Preparing the steak in classical way, fry at first, then broil in the oven preheated to 180 °C - to desired doneness degree..
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TENDERLOIN STEAK
(MIGNON FILET)

Very popular, delicate steak from tenderloin. The easiest way to cook is a tournedos steak - purified from membranes steak fry for about 2 minutes on each side. The second way is chateaubriand steak - a large piece of tenderloin fry and bake, then cut into thick slices before serving.
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PORTERHOUSE STEAK

This steak is very similar to t-bone steak, but contains different proportions between the visible cuts - a bit more tenderloin. Before the fry the steak it is good to marinate it in spices (no salt!), then grill 5 minutes on each side.
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NEW YORK STEAK

It comes from striploin, it is soft and delicate. You can prepare the steaks as like as tenderloin - as a single steaks or striploin prepared in whole, then cut into steaks.
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RIB-EYE STEAK

Allegedly it is the most appreciated by gourmet steak. There are two varieties of steak: with or without bone.
Steak with bone, to extract the maximum taste, it is worth to first moisten and then roast in the oven heated to 180 ° C.
Boneless steak is suitable for grilling or frying.