Recipes

Which beef part are you interested in?

We are often asked by our customers about what to cook from lesser known meat parts. Therefore, we decided to share with you our favourite recipes that we cook in our home, and to show you that you can prepare an excellent dish also form lesser known beef parts.

Angus, Charolais, Gasconne, Limousine

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Beef for stew

Diced beef made from leaner and slightly marbled meat without tendons and ligaments suitable for goulash or for grounding at home. Beef for stew is c

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Beef cheeks

Beef cheeks are perhaps one of the most stressed and very strained muscles of cattle, and therefore longer and slower cooking is needed, which then h

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Bone marrow

Bone coming from the front and back limbs of cattle that brings strong beef taste and juiciness, so it is a great fit for broths of all kinds.

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Bottom round roast

It comes from the front of cattle´s limb and is softly and lightly fibrous, also considered as one of the softest muscles, so it is perfect for steak

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Brisket

Thanks to its rich content of fats and ligaments it is great for cooking, thanks to which it retains its juiciness, suitable for broths and soups, ba

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Entrecote

It is a part of beef lying between beef neck and striploin steak, is larger than classic ribeye steak as well as more streaky and fatter with visible

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Eye round steak

This beef part has absolutely lean and clean structure and round muscle shape, in Italy it is commonly used for carpaccio. As this muscle of cattle i

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Flank steak

This steak part of beef is obtained by cutting from the lower part of beef plate, has long fibres and is lean. It is therefore suitable for steaks pr

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Ground beef

Made from beef parts from our prime-quality and matured beef without tendons and ligaments and grounded without addition of salt, spices and preserva

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Hanger steak

This long, coarsely fibrous and flat part of beef coming from the upper part of beef plate is also known as butcher's doll, because butchers often ke

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Heel of round

It is taken only from the back part of shank, it is leaner and more fleshy, contains a lot of collagen and is suitable for cooking, roasting and stew

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Chuck

This part is located between the second and fourth rib of cattle and its structure is similar to striploin steak. It is a tender, lean and juicy meat

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Chuck flap steak

This neck part is known for its softness, it is the most leanest part of neck and thanks to its marbling, does not lose its juiciness, so it is suita

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Mock tender roast

This is a very fine and delicious part of beef which has longer fibres and is tender and juicy. It fits perfectly into beef tartare and also great fo

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Neck

Composed of several smaller muscles and has typical strong fibre and marbled texture, thanks to its balanced ratio of muscle and fat is ideal for lea

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Oxtail

Fits perfectly into delicious and full-fledged strong broth, also suitable for stewing or roasting.

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Plate

A typical flat muscle obtained from the lower abdominal muscles of cattle is characterized by streaky texture and coarse muscle fibres, therefore req

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Ribs

Beef ribs with meat are absolutely delicious in strong soup broths, giving them rich and strong taste and juiciness, it is also perfect for baking as

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Rump steak

It is the highest quality part from the back area of cattle. It is a very lean, tender meat, as this beef muscle contains little of ligament and fat

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Shank

This part, so-called forearm of leg (front and back), is absolutely ideal especially for goulash. it is a very stressed muscle of cattle placed above

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Skirt steak

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Striploin steak

Very suitable for minute steaks and roasts, it is leaner and softer than entrecôte, and so it is also very often used for roast beef.

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The back part of tenderloin

It is the widest and strongest back end of sirloin, has a low fat structure and is suitable for tartare or minute cooking.

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Tenderloin

Very lean, tender, soft muscle of cattle located under cattle´s backbone. Due to its meat profile and texture is considered as the highest quality be

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Top blade steak

Comes from shoulder blade of cattle and it is characterized by a strong tendon that goes through its muscle horizontally. However, this tendon soften

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Top round

Also known as the upper part from cattle´s back leg, has softer and more regular structure than the lower part. Very lean, tender, juicy meat suitabl

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