The cuts in this package come from round and are recommended for cooking schnitzel, goulash, oven-roasted steaks or soups.
Eye of round/ Silverside
Osso bucco (SLICED)
* For orders with delivery in Sibiu you have a 10% discount on the total order.
With this package, the whole family can enjoy traditional dishes such as soups, stews and oven-roasted steaks. By cooking over low heat, all these beef cuts become soft and tasty.
Being part of the internal muscles of the thigh, the topside is a muscle very much used while walking and that is why it does not have so much intramuscular fat, and the texture of the muscle fibre is denser, less tender, but with a very pronounced taste.
Located on the inside of the round, the knuckle has a round appearance, hence its name. It is one of the least used muscles in the movement of the animal and implicitly one of the tenderest parts of the round, with thinner muscle fibre, with quite a few connective tissues and with a special taste and juiciness.
The osso bucco is the cut extracted from the lower part of the leg, respectively the shank area. The cuts are sliced and contain the part of the tubular bone, including the marrow, which by cooking gives the beef an intense taste, much different from the taste of all other cuts. The fibre texture is very dense with a low-fat content, which is why osso bucco is suitable for long cooking on low heat; it can be used for preparing tasty beef soups and broths, as well as the Italian dish osso bucco.
The Eye of Round is found in the central part of the rump and has an elongated shape. It has striated muscle fibre, similar in shape to the tenderloin, but which – being used for movement – does not have its tenderness and the fibre is leaner. This cut is suited for dishes cooked on indirect heat or pan-fried if marinated in advance.
The silverside comes from the inside of the round. The muscles in this area are used for movement, so the beef is leaner and less tender. Although the silverside and the eye of round have different textures, they can be cooked at the same time, by the same method. In the prepared version, the difference in texture and taste between them will be noticed. Being a lean cut, it is best suited for slow cooking or frying / sautéing if sliced thin.
These cuts can be cooked by oven baking or indirect baking, pan frying, long cooking or steaming, or the soft simmering technique.
All cuts are dry-aged and individually vacuum-packs. The weight for each piece is approximate and can vary by +/- 5% but in total, the package will weigh at least 5 kg. The packages will be delivered in cardboard boxes and the refrigeration temperature during transport will be ensured by returnable refrigerated boxes.
Weight: 5 kg
Dimensions: 26x16x31 cm
Transport temperature: for a period of 36 hours between -2°C and +3°C
Storage temperature: 2°C-4°C for refrigerated cuts; between -18°C and -10°C for frozen cuts
Delivery status: osso bucco is frozen, the rest of the cuts are refrigerated
Shelf life: 12 days after packing- for refrigerated cuts; 6 months after packing – for osso-bucco
Package value: the price includes transport and VAT
INFORMATION ON DELIVERY
- • Orders placed online will be shipped within 3 to 5 working days
- • Packages will arrive to you within 24-36 hours from the time of dispatch from our headquarters.
• Deliveries are made only in Romania, anywhere in the country, except for Sibiu city where you may pick your order and receive a 10% discount
• Regardless of the day you place your order online, the courier will pick up the beef packages from the farm only on Mondays and Wednesdays of each
week, according to the table below:
Find out all about Premium Angus packages, how you can have a healthy menu on our blog.