Weekend Pack
552,00 lei
Made in România / From the Sibiu farm Weekend Pack is the perfect choice for those who want to enjoy a delicious and quick barbecue during the weekend. With pieces like boneless sirloin and tender burgers, this package brings the authentic taste of Premium Angus beef in every bite. Ready in record time and easy to prepare, these pieces are ideal for celebrating a relaxing weekend with family and friends. The extremely good price makes Weekend Pack the ideal choice to turn every weekend day into an unforgettable culinary experience.
| Ribeye steak | 2kg |
| Scamone | 1kg |
| Burger | 0.8kg |
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Weekend Pack is the perfect choice for those who want to enjoy a delicious and quick barbecue during the weekend. With pieces like boneless sirloin and tender burgers, this package brings the authentic taste of Premium Angus beef in every bite. Ready in record time and easy to prepare, these pieces are ideal for celebrating a relaxing weekend with family and friends. The extremely good price makes Weekend Pack the ideal choice to turn every weekend day into an unforgettable culinary experience.
Package description
WEEKEND PACK contains 3 cuts of Premium Angus beef, produced and packed in the Karpaten Meat Group farm.
RIBEYE
Boneless beef ribeye is extracted from the front part of the spine, from the sixth rib to the twelfth rib, similar to the bone-in ribeye, but with the bone removed. It is flavorful and tender, coming from the upper chest area, with less exercised muscle movement. Intensely marbled, boneless beef ribeye is a favorite cut for barbecue enthusiasts and is ideal for quick pan-searing or grilling.
RUMP HEART (SCAMONE)
It comes from the rump cap and is obtained by removing the picanha, remaining as the so-called “heart of the rump.” Even though it doesn’t have many fat insertions, it is a tender piece with a fine texture that can be cooked as an alternative to steak, directly on the grill.
BURGER
The beef work for burgers is composed as a mix of neck, brisket, chest, and shoulder. Their content is 100% natural, exclusively made with Angus beef and spices.
The burgers are delivered frozen. In the production process, immediately after meat slicing, the pieces undergo a quick-freezing process to ensure the preservation of all its properties, thanks to the rapid freezing speed and extremely low temperatures. The meat 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.
Additional Information
Weight: 3,5 kg
Dimensions: 26x16x31 cm
Transport temperature: controlled – optimal for transporting perishable products
Storage temperature: 2-4 C
Shipping status: the cuts are frozen
Meat state: tomahawk and cowboy steak are dry-aged between 14 and 21 days and individually packed in vacuum packs
Package Details: Weights per piece are approximate and may vary by +/- 5%, but in total the package will weigh a minimum of 3,8 kg
Shelf life: see the label on the packaging
Package value: price includes VAT
Delivery
➤ Deliveries are made only within Romania, nationwide.
➤ In the Sibiu metropolitan area, delivery is free regardless of the order value. Cities and localities with free delivery are: Sibiu, Șelimbăr, Cisnădie, Cisnădioara, Șura Mică, Șura Mare, Slimnic, Cristian, Tălmaciu, Rășinari, Poplaca, Daia, Orlat, Gura Râului, Mohu.
➤ Orders placed online are dispatched within 3 to 5 business days.
➤ Packages will arrive at their destination within 24–48 hours from the time of dispatch.
➤ After receiving the package, the polycarbonate box and cooling packs will remain with the courier to be returned to our headquarters.
➤ Regardless of the order day, the courier will collect the meat packages from the farm only on Mondays and Wednesdays of each week, according to the table below:
| order day | estimated shipping day |
|---|---|
| Monday (>08:00) – Wednesday (<08:00) | Wednesday |
| Wednesday (>08:00) – Monday (<08:00) | Monday |
Packing
➤ The cuts included in the packages are vacuum-sealed and arranged in cardboard boxes.
➤ To ensure an optimal temperature during transport, the package is placed inside a special refrigerated transport box made of polystyrene.
➤ The insulated box is equipped with 2 cooling packs, placed above and below the meat box.
➤ The cardboard box contains multiple openings to allow cold air ventilation and maintain a constant temperature for the meat.
Storage Recommendations
➤ Meat should be stored at approximately 4°C when refrigerated and approximately -18°C when frozen.
➤ Thawing should be done in the refrigerator, in the original packaging, over ~12–24 hours, depending on the size of the cut.
➤ About 2 hours before cooking, remove the packaging and allow the meat to breathe at room temperature.
➤ See other best practice tips for preparing Premium Angus beef here.
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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How to cook the cuts
TOMAHAWK STEAK ON THE GRILL
Cowboy Steak and Tomahawk are Ribeye (or Eye of the Rib), identical pieces of steak except that the Tomahawk has 7 inches of extra rib, is hollow bone that protruding into the extension of the piece of meat.
ANGUS RIBEYE WITH BAKED POTATOES
Beef is gently tamped with kitchen towels, the tendons are removed with a sharp knife, the beef is massaged vigorously
RUMPSTEAK WITH FRENCH FRIES
Picanha cu cartofi fondanți în untură și usturoi și cu salată verde cu dressing vinaigrette.
ANGUS BEEF BURGER AND CARAMELISED ONIONS
Over Angus beef mince, from the online shop, add salt, a few spices (thyme, garlic, onion powder, paprika) and an egg.
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