* 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/frozen. Individually vacuum-packed. Beef / fat percentage – aprox. 75% / 25%
Trimmings represents the leftover beef and fat that result from the slicing and shaping of the main beef cuts. These have a beef-fat ratio of 80/20, mechanically achieved. In the production process, immediately after beef slicing, the pieces undergo a quick freezing process to ensure the preservation of all its properties, thanks to freezing at extremely low temperatures. The beef passes through the freezing tunnel within 24 hours, at a temperature between -32 and -36 °C, and is then stored at a constant temperature of -18°C.
Common name: CVL (working beef)
Weight: approx. 1.0 kg/pack
Delivery condition: Refrigerated/frozen – please specify the desired state of the piece in the “order notes” box
Meat condition: Aged piece and 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
Refrigerated storage temperature: 2-4°C
WITH ANGUS BEEF
Wash and peel the roots: carrots, parsnip, parsley and celery and dice them. Pour a little
Chop the onions and carrots finely and boil them in 2-3 litres of water. Leave them until the water starts to boil.
Placinta cu carne de vită Angus. O plăcintă sărată, bogată, care se pregătește chiar ușor și destul de repede.
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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.
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