QUARTER WITHOUT FLANK

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.

Refrigerated, fresh product

approx. 75 kg/piece

Discount:

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Piece Information

It represents the front part of the carcass, weighing approximately 75 kg, which provides a variety of juicy and flavorful beef cuts such as neck/chuck, brisket, shoulder, ribs, and shank with bone. The cuts from the forequarter are very well suited for dishes that require lean meat, such as soups, stews, and roasts.

Additional Information

Weight: approx. 75kg/ piece
Delivery condition: refrigerated
Beef condition: fresh product
Shelf life: see the label on the package
Transport temperature: for a period of 36 hours between -2 and +3°C
Refrigerated storage temperature: 2-4°C

Cooking Recommendations

The forequarter is the front part of the carcass from which the following cuts can be obtained: shoulder (with its three elements: clod, sticking piece, and blade), neck and chuck, ribs, brisket, shank with bone (sliced or whole), and working beef (trim beef).

Recommendations

ANGUS SHOULDER CLOD <br>STEW WITH VEGETABLES

ANGUS SHOULDER CLOD
STEW WITH VEGETABLES

Before cooking the beef, divide it into 4 portions and brown the portions one by one to avoid cooling the oil

GRILLED ANGUS CHUCK FOR SANDWICHES

In a small frying pan, sauté the garlic in the oil for 3-4 minutes and then remove from the heat.

DEGREE OF DONENESS
FOR ANGUS BEEF

To determine the degree of doneness in a piece of Angus beef, there are three methods: measuring cooking time,

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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.