SHOP

FAMILY PACK

260.00 LEI

5kg ANGUS

1.0 kg Topside, 1.0 kg Eye of Round, 1.0 kg Knuckle, 2.0 kg Silverside /Osso Bucco

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PREMIUM PACK

580.00 LEI

5kg PREMIUM ANGUS

1.6 kg T-Bone Steak, 1.8 kg Bone in Rib-eye, 0.6 kg Tenderloin, 1.0 kg Rump Steak

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GOURMET PACK

280.00 LEI

3kg ANGUS

1,25kg Bone in Rib Eye, 1,25kg Rump Steak, 0,5kg burger (4 pieces)

10% DISCOUNT

 

 

The packages picked up from Sibiu get a 10% discount.

 

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TOPSIDE

CapacRUMP

Name
Top side
Description
It represents the cut of the beef round that includes the anatomical part formed by the inner thigh muscle.
Cooking method
The topside can be used for schnitzel, goulash, beef stew or oven dishes.
Further information
Vacuum-packed
Weight per piece: 1.0 kg

KNUCKLE

nucaPA-Bulle

Denumiri uzuale
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 meat is lean and tender.
Cooking method
Recommended for goulash, stew.
Further information
Vacuum-packed
Weight per piece: 1 kg

EYE OF ROUND

RUMP

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 different types of steak.
Further information
Vacuum-packed
Weight per piece:1 kg

OSSO-BUCCO

rasolcu-osRASOL-OS

Name
Osso bucco
Description
It is a lower cut of the beef round, more specifically from the calf area. The pieces are sliced and contain bone, as well.
Metodă de preparare
Can be roasted, but best if previously stewed for about 10-15 min.
Further information
Vacuum-packed
Weight per piece: 400 – 600 g

SILVERSIDE


Name
Silverside
Description
It is a cut of the beef round, leaner than the topside, coming from the same part as the bottom round steak.
Cooking method
Recommended for braised or roasted dishes.
Further information
Vacuum-packed
Weight per piece: 1.5 kg

CHUCK

Name
Chuck
Description
It is the piece that is found inside the ribs, being a continuation to the neck of the chuck. It is an intense, tender and a juicy piece.
Cooking method
The wither can be used for grilling, marinating, steaks or cooked in the pan.
Further information
Vacuum – packed
Weight per piece: 1.25 kg

T-BONE

T-BoneT-bone

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. On one side there is the tenderloin muscle, and on the other the strip.
Cooking methods
Grilling – depending on one’s choice (rare, medium or well-done), place the meat on the very hot grill for about 3 to 5 minutes on each side. For grilling do not use any spices before cooking.
Sautéing – On the T-bone add salt, pepper or other spices, add a bit of olive oil in the pan, and when the oil is hot add the T-bone, and when the juice in the T-bone starts surfacing it must be flipped over. Cooking time is about 8-10 minutes.
Further information
Vacuum-packed
Weight per piece: 600 – 800 gr

BONE IN RIB-EYE

Antricot
Name
Bone in Rib Eye
Costata
Cote de boeuf
Description
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.
With an intense marbling, this piece is one of the most tender steaks.
Cooking method
Grilling – depending on one’s choice (rare, medium or well-done), place the meat on the very hot grill for about 4 to 8 minutes on each side. For grilling do not use any spices before cooking.
Sautéing – Add spices on the ribeye, then cook in the pan in butter or olive oil.
Further information
Vacuum-packed
Weight per piece: 0.6 – 0.9 kg
Steaks will be portioned in pieces of 600 – 900 g

TENDERLOIN

Muschi fileMUSCHI-FILE

Name
Tenderloin Roast
Description
Having the highest tenderness and finest texture, filet mignon makes for the best steak. It comes from the part of the spine also known as „short loin”, situated near the spine and shaped like a fish.
Cooking method
Grilling – depending on one’s choice (rare, medium or well-done), place the meat on the very hot grill for about 2 to 4 minutes on each side. For grilling do not use any spices before cooking.
Sautéing – spice the beef with wine sauce beforehand, and then place with some olive oil in the hot pan. Gradually add a cube of butter. The meat needs flipping over every minute, and for a rare steak leave for 8 minutes.
The wine sauce is prepared separately with braised onion, thyme and beef sauce.
Roasting – the beef cut needs to be well-sealed so that al the juices stay inside. Place the beef on a bed of vegetables, sprinkle with olive oil and place in the oven at a 200° C temperature.
– for a rare roast: 35-45 minutes, until thermometer shows 55-60°
– for a medium roast: 45-55 minutes, until thermometer shows 65-70°C
– for a well-done roast: 55-65 minutes, until thermometer shows 75°C
Further information
Vacuum-packed
Weight per piece: 0.5 – 0.6 kg
Steaks will be portioned in pieces of 150-250g

RUMP STEAK

ChiulotaCHIULOTA

Name
Rump Steak
Description
Coulotte steak is the most important piece in the round of beef, 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 method
Grilling/Sautéing – Cut the coulotte steak into pieces about 2 cm long and place on the very hot grill for about 6 to 8 minutes, depending on degree of doneness desired.
Also recommended for roast or Beef Stroganoff.
Further information
Vacuum-packed
Weight per piece: 0.5 – 0.6 kg
Steaks will be portioned in pieces of 150-250g.

SKIRT STEAK

Name
Skirt Steak/Flank Steak
Description
It is the fourth quarter piece in the flank area, which includes a large bib, a small bell and a flank. It is an intense, well marbled piece with a frizzy appearance of fiber.
Cooking method
The bib can be used for grilling, marinating, steaks or cooked in the pan.
Further information
Vacuum – Packed
Weight per piece: 1.25 kg

BURGER

Name
Burger
Description
Prepared from meat, made from the quarter, from the neck, chest and back with a proportion of meat and fat of 75% / 25%. Do not add anything else, due to the fact that these pieces have a high degree of fat.
Cooking method
The burgers can be used for grilling and can even be prepared in the pan.
Further information
Vacuum – packed
Weight per piece: 0.5 kg

All pieces are dry-aged and individually vacuum-packed. The weight for each piece is approximate and may vary by +/- 10%, but on the whole the package will have a minimum weight of 5 kg.

 

Delivery of meat packages is countrywide by courier.

 

Packages will be delivered in cardboard boxes, and freezing temperature during transport will be ensured by returnable cool boxes.

Orders must be placed online, by phone or by email and will be delivered within 3 to 5 working days.

 

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