Grillfest Pack is a special edition bundle launched to celebrate our participation in GRILLFEST – the largest BBQ festival in Europe.

COWBOY STEAK
Cowboy steak is part of the ribeye cuts, originating from the front part of the spine. What sets it apart from a regular ribeye is the bone, which extends 5-6 cm beyond the meat. The thickness of the cut is determined by the width of the bone, making the meat quantity of this cut sufficient for 2 people. Cowboy steak has a high level of marbling that gives it a rich flavor, and due to the presence of the bone, this cut impresses with juiciness and tenderness during cooking.

MINCED BEEF ROLLS
Minced beef rolls (”Mici” – traditional Romanian sausages) are made 100% from Premium Angus beef, carefully selected for this recipe. We use a mix consisting of 80% Angus beef and 20% fat, sourced from the neck and chest area for extra flavor. This includes a high level of both intramuscular and extramuscular fat, eliminating the need for additional fat. Alongside the careful meat selection, we only add spices and mineral water. The sausages are delivered frozen, undergoing a rapid packaging and freezing process to preserve all their properties, thanks to freezing at extremely low temperatures. The meat passes through the freezing tunnel within 24 hours, at a temperature between -32 and -36 °C, then stored at a constant temperature of -18°C. We pay special attention to our products, including the sausages, to highlight and make the most of the qualities of Angus beef.

CHUCK
It is the piece found in the continuation of the ribeye in the neck area and has a high level of marbling, moderate tenderness, but an intense beef flavor. Depending on the type of cut, this piece can be divided into smaller pieces that can be served as steaks. It represents a more cost-effective alternative to ribeye. It is a delicate and delicious piece that works well grilled, but also in a pan or slow-cooked at a low temperature for a longer period. Pan-sear to highlight its tenderness and natural aroma.

BRISKE
The brisket represents the lower part of the front quarter, bounded anteriorly by the neck and posteriorly by the flank. This muscle supports a significant portion of the animal’s body weight during movement. Originating from well-exercised areas of the moving animal, the meat is quite tough, with a significant amount of connective tissue.
Properly cooking beef brisket is essential to achieve a tender texture, but it is a flavorful cut that is perfect for slow cooking at low heat. Additionally, along with the neck, chuck, and neck, it can be minced for traditional dishes.

T-BONE
The T-bone consists of the tenderloin and sirloin, separated by a “T”-shaped bone, providing optimal tenderness and a full flavor due to the inclusion of both cuts. It exhibits a high degree of marbling, tenderness, and taste.