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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.

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
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
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.

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 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 either 80/20 or 90/10, 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.

For orders

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 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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