Beef – see more

We offer breeding and slaughter heads. We can also deliver to You selected beef carcass cuts. For this purpose please acquaint with specific meat parts in our offer.
Chuck – meat on the bone, from the former part of back, the best for goulash and as a mincemeat, also for cooking and stewing.

Chuck eye roast – meat on the bone, from the former segment of upper back. It’s perfect for goulash. Also it can be cook or roast.

Short loin – meat on the bone, from upper pectoral part. This part of meat can be frying, roasting, stewing and grilling. It’s perfect for steak, beef collop, medalions and cutlets.

Sirloin – upper segment of lumbar abdominal part, without tenderloin. Mainly uses for steaks. Sirloin is juicy, tender and it’s the best part of bovine meat along with tenderloin.

Tenderloin – a piece of meat, which lies under sirloin. Tenderloin is a most delicate piece of bovine meat and it’s perfect for steak or steak tartare.

Round – it’s a segment of carcass, which divides into 5 pieces: top round roast (it can be stewing, roasting or use for tartare), bottom round roast (perfect for stew, roast or grill), silverside (dedicated to marinate or/and smoke-dry), tip roast cap off (dedicated to cook, roast, stew and grill), tip steak (perfect for cooking, stewing, roasting and grilling or as a mincemeat).

Tail – often added to brouth, alternatively it can be stew.

Fore and hind shank – it can be cook or stew.

Flank – it’s a bottom segment of lumbar abdominal part, the best as a mincemeat, also for cooking or stewing.

Brisket – it’s a bottom segment of pectoral part, the best for cooking, stewing and roasting.

Plate – it’s a middle segment of pectoral part, with a diaphragm, because of which it’s the best for goulash or as a mincemeat. Also it can be cooking and stewing.

Shoulder – meat on the bone. This part of meat can be frying, stewing, roasting or use in a goulash.

Tongue – dedicated to make fricassee and jelly. Also serves fried or stewed. Moreover it can be marinate or smoke-dry.

 

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