Name: Bone-in-Brisket - Karpaten Premium Angus
Price: 56.88 RON
Availability: InStock

Bone-in-Brisket

62,00 lei

/ kg

Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).

* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.

Frozen product. Vacuum packed.
1kg

Discount:

Piece Information

The breast represents the lower part of the front quarter, bordered anteriorly by the neck and posteriorly by the flank. Coming from areas highly exercised by the moving animal, the meat is quite tough, with many small skins and tendons and some fat. It is a flavorful cut that becomes tender when cooked slowly over low heat. Additionally, along with the neck, brisket, and neck, it can be used as ground meat for traditional dishes.

Common names: Breast, Brisket

Additional Information

Weight: approx. 1kg
Delivery condition: Frozen.
Meat condition: Packaged in a vacuum-sealed pack.
Validity: Refer to the label on the packaging.
Transport temperature: Over a period of 36 hours between -2 and +3°C
Storage temperature: -18°C

Cooking Recommendations

Oven – In a cast-iron pan, place a piece of beef brisket cut into pieces, seasoned with garlic, salt, pepper, and rosemary, and drizzled with olive oil. Add 150 ml of water and 50 ml of white wine; put it in the preheated oven at 150°C and cook uncovered for 3 hours. In the end, it will be tender and flavorful.
Barbecue – Kept as a whole piece, the brisket becomes very tender and flavorful when cooked on the barbecue, using indirect heat for several hours. The thinner ends of the brisket can be cut into cubes and boiled separately for soups and stews.
Slow cooker – Use the lowest cooking setting; for approximately 2 pieces, each weighing around 1 kg, cook for about 6 hours. We recommend following the recipe’s specified times, adjusted based on the weight.

Recommendations

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Un prânz de cinci stele. Brisket de vita Angus – slow cook- crustă crocantă, carne suculentă, aromată și foarte, foarte fragedă.

SLOW-COOKING OF
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In order for the BEEF to be as tasty as possible it is preferable to cut the beef in small pieces. Beef should be cooked

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De la carne de vită plină de savoare la un adevărat gust de caramel e

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ROASTING

Larger or thicker pieces are best for roasting. Although it takes longer, roasting is the…

Provenance and traceability - from the farm in Sibiu

From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.

The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.

The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.

Find out more about Premium Angus production farm – Karpaten Meat Group.