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Premium Angus Beef Cut Ranges

To enjoy some delicious dishes with tender and aromatic beef, we must first know the ingredients we use and some basic rules of cooking them.

Boneless rib eyeUSUAL NAME Ribeye steak (SUA) Spencer steak (SUA) Entrecote (F) Scotch fillet (Australia, New Zeeland) DESCRIPTION The boneless ribeye is extracted from the front of the spine, the roastbeef, from the 6th to the 12th rib, like the bone-in ribeye, but with the bones removed. It is aromatic and tender, coming from the upper part of the roastbeef, with muscles that are little exercised in movement. Intensely marbled, the boneless ribeye is ideal for quick roasting over an intense fire on the grill. PREPARATION METHOD Grill – most often used Frying pan COOKING MODE Grilled – depending on how you want it (rare, medium or well done) put it on a very hot grill for 3 to 5 minutes on each side. For grilling do not use seasoning before cooking. Pan fry – Add salt, pepper or other spices to the cut, add a little olive oil to the pan; when the oil is hot add the ribeye and when the juices from the meat start to appear on the surface, the cut should be turned. Cooking time is around 8-10 minutes. OTHER PIECES OF INFORMATION Vacuum-packed Weight per piece: 2 – 3 kg

Brisket

USUAL NAME
Chest
Brisket

DESCRIPTION
The brisket is the lower part of the forequarter, bounded anteriorly by the neck and posteriorly by the flank. Coming from areas much exercised by the animal in movement, the meat is quite tough, with lots of skin and tendon and fat. It is an aromatic piece that becomes tender when cooked over a long simmer. It can also be used as minced meat for traditional dishes, along with neck and knuckle.

PREPARATION METHOD
Oven
Barbeque
Slow cooker

COOKING MODE
Oven- place a piece of brisket into pieces in a cast iron pan, seasoned with garlic, salt, pepper and rosemary and drizzled with olive oil, add 150 ml of water and 50 ml of white wine; place in a preheated oven at 150°C and leave uncovered for 3 hours. At the end it will be tender and aromatic.
Barbeque – Kept as a whole piece, brisket becomes very tender and aromatic if cooked on the barbecue over indirect heat for several hours. Thinner cuts ends can be diced and cooked separately for soups and stews.
Slow cooker – use the lowest cooking setting; as a guideline, 2 pieces of 1 kg will cook for about 6 hours; we recommend that the times indicated in the recipe are adhered to, depending on the weight.

OTHER PIECES OF INFORMATION
Vacuum packed
2.5-3 kg whole pieces

 

USUAL NAME
Bone-in Rib Eye
Rib Eye, Costata, Cote de boeuf
DESCRIPTION
The bone-in Rib Eye is a steak made of the ribbed part of the spine. The ribbed part including the rib-eye starts from the 6th rib all the way to the 13th rib.
COOKING MODE
Grill, pan-broil
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 0.6 – 0.9 kg

Learn more about bone-in rib eye from HERE.

USUAL NAME

T-bone Steak
Porterhouse Steak
DESCRIPTION
It is one of the most popular steaks and comes from the part of the spine called „short loin”. The T-bone includes a T-shaped bone that has meat on both sides.
COOKING MODE
Grilling – according to the wished cooking degree (rare, medium-rare or well-done), put the beef on the preheated grill and sear for 3 to 5 minutes on each side. Do not season before grilling.
Pan-broiling – season with salt and pepper; heat up a little oil in a pan and add the T-bone. When juices come up to the surface, turn the steak on the other side. Cook the steak for 8 to 10 minutes.

OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 600 – 800 gr

Learn more about t-bone from HERE.

USUAL NAME
Tenderloin Roast
DESCRIPTION
The tenderloin is the most tender cut of all the carcass, lacking in fat but still juicy, with a fine, buttery texture. It comes from the part of the spine also known as „short loin”, situated near the spine and shaped like a fish.
COOKING MODE
Grill, pan-broil
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 0.5 – 0.6 kg

Learn more about the tenderloin from HERE.

USUAL NAME
Rump Steak
DESCRIPTION
The rump steak is the most important piece in the beef round, finely textured and highly-marbled.
It is known as an excellent steak, with tenderness similar to tri-tip steak, but with a more intense flavour. It comes from the area between the loin and thigh.
COOKING MODE
Grill
Pan
COOKING METHOD
Cut the rump steak in 2 cm-thick slices, heat up the grill and sear the rump slices on it between 6 and 8 minutes, according to the desired cooking degree.
Recommended for oven roasts and beef Stroganoff.
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 1 kg
The beef cuts will be divided into pieces of 150 – 250 g

Learn more about the rump steak from HERE.

USUAL NAME
Top side
DESCRIPTION
It represents the cut of the beef round that includes the anatomical part formed by the inner thigh muscle.
COOKING MODE
Recommended for schnitzel, goulash, beef soup and oven roasts.
OTHER PIECES OF INFORMATION
Vacuum packed
Weight per piece: 1.0 kg

Learn more about the topside from HERE.

USUAL NAME
Knuckle
DESCRIPTION
It is the cut of the beef round that includes the anatomical part of the femoral biceps. The “nut”-like appearance comes from the round shape of the cut. The beef is lean and tender.
COOKING METHOD
Recommended for goulash, soup.
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 1 kg

Learn more about the knuckle from HERE.

USUAL NAME
Silverside
DESCRIPTION
It is a cut of the beef round, leaner than the topside, coming from the same part as the eye of round.
COOKING MODE
Recommended for stews and oven roasts.
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 1.5 kg

Learn more about silverside from HERE.

Ribs

USUAL NAME
Spare Ribs

DESCRIPTION
After slicing the bone-in ribeye with its meat, the cuts of the upper part of the ribs near the backbone remain; thanks to the tightly packed intercostal muscles, grilled ribs are a real delicacy.

PREPARATION METHOD
Grill
Oven
Barbecue

COOKING MODE
Regardless of the cooking method used, the cooking principles remain the same: pre-marinate, then cook slowly at a low temperature of 120 degrees C for several hours until the meat falls away from the ribs at the edges.

OTHER PIECES OF INFORMATION
Vacuum packed
Frozen

 

Tomahawk

USUAL NAME
Tomahawk

DESCRIPTION
The Tomahawk is a common boned ribeye, cut from the front rib area, from the 6th to the 12th rib, but which – unlike the bone-in ribeye – has the entire rib bone left. The cut is trimmed of the cap, leaving a hollow, slightly curved, 7 cm long bone exposed, which gives the piece the appearance of an axe. Because it’s a ribeye, it’s heavily marbled, which gives it a load of flavor when cooked, as flavors are released from both the huge bone and intramuscular fat during frying to give a sweet gelatinous flavor.

Tomahawk is cut based on the thickness of the rib bone and is usually 2 inches thick, weighing about 3 pounds. A Tomahawk is a special occasion steak by shape or a romantic meal as it can easily feed two people.

PREPARATION METHOD
Grill
Indirect grilling
Pan

COOKING MODE
Indirect grilling starts by preparing the two heat zones. Heat as many coals as will fit into a full charcoal lighter. The coals are ready to use when they start to ash on the surface and turn grey.

The grill pan is divided in an imaginary half widthwise and the hot charcoal is placed in one half, leaving the other half completely uncovered. As soon as you have placed the hot coals in the first half of the grill pan, place the piece of meat on the cool half of the grill as well. Don’t wait for the grill to heat up, as is the usual procedure, because our goal is slow cooking right from the start at a low temperature.

To ensure even cooking turn the Tomahawk every 5 minutes or so, turning not only the ends but also the sides. Keep the meat away from the heat source as much as the grill surface will allow. After 15 minutes of cooking, start checking the internal temperature of the meat. The center will be the last to heat up and the edges will be 10-20°C hotter. When the center of the roast reaches 95-100°C, remove the meat from the grill and cover it with foil for at least 10-15 minutes.

For quick grilling and to get a nice crust, intensify the heat of the charcoal grill: fill the charcoal burner halfway with coals, heat the coals thoroughly and add them on top of the existing coals in the grill pan. Leave the grill to heat for 3-5 minutes over the new coals.

To the pan – season the sirloin slices with salt, pepper or other spices; heat a little olive oil in the pan, then add the sirloin slices. When the juices from the meat begin to appear on the surface, turn the slices over. Cooking time is around 8-10 minutes.

OTHER PIECES OF INFORMATION
Vacuum packed
0.8-1 kg whole pieces
Piece thickness: approx. 5 cm, the width of the rib

USUAL NAME
Eye of round
DESCRIPTION
It is the fat-free cut of the beef round that comes from the outer thigh, with skeletal muscle fibre.
COOKING METHOD
Recommended for roasts
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 1 kg

Learn more about the eye of round from HERE.

USUAL NAME
Osso bucco
DESCRIPTION
It is a lower cut of the beef round, more specifically from the shank area. The pieces are sliced and contain bone, as well.
COOKING MODE
Recommended for oven roasting, after a previous boiling of 10-15 min.
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 400 – 600 g

Learn more about osso bucco from HERE.

USUAL MANE
Burger
DESCRIPTION
Burgers are prepared out of trimmings, which come from a mix of hindquarter, neck, brisket and shoulder clod, having a flesh/fat proportion of aprox. 75%/25%. No additional suet is used because these cuts present a high marbling degree themselves.
COOKING MODE
The burger can be cooked by grilling or pan-broiling.
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 0.5 kg

Learn more about the burger from HERE.

USUAL NAME
Chuck
DESCRIPTION
It is the largest part from the shoulder clod, which can be divided into several pieces. It has a well-balanced proportion of meat and fat and has an intense aroma if sliced against fibre.
COOKING MODE
Grill, marinated roasts, pan-broiling
OTHER PIECES OF INFORMATION
Vacuum-packed
Weight per piece: 1.25 kg

Learn more about the chuck from HERE.

USUAL NAME
Skirt steak
DESCRIPTION
It is a cut of the flank. It is a thin cut, with many fat insertions, very aromatic and with a high degree of tenderness. It has a fringed aspect and contains only a little extra-muscular fat and no tendons. It has a pronounced, rich and aromatic taste.
COOKING MODE
Grill it as it is or for another flavour, it can be initially marinated.
OTHER PIECES OF INFORMATION
Vacuum packed

Learn more about the skirt steak from HERE.


USUAL NAME

Shoulder clod, Chuck tenderloin, shoulder tenderloin
DESCRIPTION
It represents the beef cut which is inside the ribs, being a continuation towards the neck of the rib. It is an intensely marbled and juicy cut.
COOKING MODE
Recommended for stewing, marinated roasts in the oven, the pan or on the grill.

OTHER PIECES OF INFORMATION
Vacuum-packed
weight per piece: 1.25 kg

Learn more about the shoulder clod from HERE.


USUAL NAME

Trimings
DESCRIPTION
The trimmings are the debris of meat and fat that fall from the slicing of the main parts.
They can have a flesh/fat proportion of aprox. 75/25%, depending on the destination. Our trimmings come from a mix of neck, withers, chest and back.
It is worth mentioning that this category does not refer to scrap, but to the percentage parts of each piece.
COOKING MODE
Recommended for stuffed cabbage, meatballs, stuffed bell peppers etc.
OTHER PIECES OF INFORMATION
Vacuum-packed

Learn more about trimmings from HERE.

Cowboy Steak

USUAL NAME
Cowboy Steak

DESCRIPTION
Juicy and highly flavoured, with generous marbling all over, the cowboy steak is a bone-in ribeye that has the bone cleaned from the cap, like the tomahawk, only the protruding bone is shorter: 3.5 cm instead of 7 cm like the tomahawk.

PREPARATION METHOD
Barbecue
Frying pan & oven

COOKING MODE
Grill – being as thick as tomahawk, cowboy steak is first grilled for at least 15 minutes over indirect heat on the hot half of the grill until the center of the steak reaches 95-100°C; then remove from the grill, wrap in foil and let rest for another 15 minutes; then heat the grill thoroughly and broil the steak on the broiled side for 1 minute on each side. Let it rest again for 10 minutes.

Skillet & Oven – thick piece of cowboy steak can marinate 3-4 hours at room temperature or overnight in the refrigerator tightly covered with a coarsely ground spice mix: cumin, coriander, pepper, paprika, oregano and garlic. Return to room temperature, roast for 4-5 minutes on each side in a wide, thick cast-iron pan, then transfer to a preheated oven at 200°C and keep for 15-20 minutes on a centrally positioned oven rack. The steak reaches medium-rare doneness when the meat thermometer registers 52°C inside. Remove from the oven and let rest for 10 minutes.

OTHER PIECES OF INFORMATION
Vacuum packed
0.6-0.8 kg whole cut
Cut thickness: approx. 5 cm, the width of the rib

Picanha

USUAL NAME
Picanha
Top sirloin cap

DESCRIPTION
Picanha is the upper muscle layer in the rump area, just under the skin; with few intramuscular fat insertions but with a fine texture, picanha is not a muscle that is used much during the animal’s movement, so it remains very tender; it is covered on the outside with a generous layer of fat, which does not have to be removed during cooking. It can be grilled, sliced along the grain.

PREPARATION METHOD
Grill- grilled skewers
Oven
Barbeque

COOKING MODE
On the grill- Place the whole piece of picanha on a wooden base with the fat layer facing up; notch the fat layer in squares so that the seasonings penetrate the fat layer well and season with salt and pepper. Then cut the piece into thick slices along the grain, roll so the fat stays on the outside. Thread the rolls onto skewers, salt on all sides and fry on a well heated grill over indirect heat covered with the lid. Cook for 20-25 minutes, turning over every 5-7 minutes. Remove from the grill when the internal temperature of the meat reaches 55°C (medium-rare). Let rest for 5 minutes, remove from skewers and slice thinly.

In the oven – the whole cut, cold marinated 1-2 hours in advance with oil, salt and spices, is brought to room temperature, pan fried with the fat layer down for 20 minutes, then turned to the meat side and left for 2 minutes more to set the crust. Preheat the oven to 120°C. Transfer the cut to a grill pan and bake for 1 hour. Remove and leave to rest

OTHER PIECES OF INFORMATION
Vacuum packed
Weight per piece: approx. 1.6 kg

 

Sirloin

USUAL NAME|
Sirloin Steak

DESCRIPTION
Part of roastbeef, the sirloin is found in the lumbar region of the spine and transitions to the leg; rich in intramuscular fat inserts, like the rump, it suits very well to grilling.

PREPARATION METHOD
Grill – the most used
Frying pan

COOKING MODE
Grill – portion the sirloin into 2 cm thick slices; bring slowly to room temperature before cooking; depending on the desired doneness (rare, medium or well done), place the meat on the very hot grill and cook for 3-5 minutes on each side. Do not use seasoning before grilling.

To the pan – season the sirloin slices with salt, pepper or other spices; heat a little olive oil in the pan, then add the sirloin slices. When the juices from the meat begin to appear on the surface, turn the slices over. Cooking time is around 8-10 minutes.

OTHER PIECES OF INFORMATION
Vacuum packed
Weight per piece: approx. 1.9 kg 

For orders

During the week of 28 November – 4 December, the last day for delivery of Karpaten Premium Angus packs will be Monday 28 November. We will take orders on the following days but due to the public holidays we will deliver on a normal schedule from the 5th of December.

Orders must be placed online and will be delivered within 3 to 5 business days.

All parts are individually matured and packed in vacuum packs. The weights for each piece for the standard packs are approximate and can vary by +/- 10%, but in total the package will have a minimum of 3 and 5 kg, respectively.

Delivery of meat packages can be done throughout the country through the courier service. When picking up the package from Sibiu you have a 10% discount for the total order. The packages will be delivered in cardboard boxes, and the temperature during transport will be ensured by returnable refrigerated boxes.

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