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30 Nov 2020

Cut Striploin

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A "premium" steak that is cut from a thin edge consisting of a single muscle. A thin strip of fat runs around the perimeter of the steak, giving the meat juiciness. Striploin made of marble beef has the [...]
18 Nov 2020

Cut Heart of rump

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Rump steak is an alternative steak made of lean, fragrant and moderately tender cut of "bonfire". The steak has large fibers, which gives extra juiciness during cooking. This is a very popular steak. It can be used both [...]
18 Nov 2020

Cut Cap of rump

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Heart of Rump steak is one of the most popular steaks in the world. Soft, juicy, low in fat, it has a great ratio. Reminiscent of New York steak, but leaner and softer. The meat has almost no [...]
18 Nov 2020

Cut Tenderloin

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Tenderloin steak - located in the posterior lumbar region of the carcass, is a lumbar muscle tissue that is located above the kidneys along the lumbar vertebrae. During the life of the animal, this muscle tissue receives almost [...]
16 Nov 2020

Сut Ribeye

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The cut from which the steak is cut is located at the intersection of the 6 muscles that are least involved in the movement of the animal. All this is of fundamental importance for the taste of steak: [...]
16 Nov 2020

Відруб Ribeye

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Відруб, з якого нарізається стейк, знаходиться на перетині 6 м'язів, які найменшим чином задіяні в русі тварини. Все це має принципове значення для смакових якостей стейка: безліч жирових прошарків тануть при приготуванні стейка, пом'якшуючи м'язові волокна. Тоді м'ясо [...]
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