Fresh beef hearts - Import export

Beef hearts

The main element that shows if beef is cooked well enough is the color. A medium steak will have an outer brown color while the inside will keep the pink aspect of the fresh meat. If we go towards medium rare and well done the interior gets darker until it reaches the brown outside.

Grilling: maybe the healthiest way to cook beef regardless if you are using a grill with charcoal or gas. Grilling is dry, with no oil. Pan frying: the meat is fried in a pan with a small quantity of oil; it is very useful for fast recipes; recommended for thin cuts; you can also try the healthier way of frying the meat in the pan with no oil. Cooking in wok or stir pan: used for small pieces of beef placed on a thin layer of oil; depending on the recipe you can add sauces, vegetables or other ingredients. Tip: to be able to cut the meat into small pieces, keep it in the freezer for 20-30 minutes Broiling: used for big pieces of meat with liquids; it is a slow cooking method which will make the meat very tender. Boiling: associated with stews; it uses small pieces of meat mixed with vegetables and other ingredients in much liquid; it is a slow cooking method

Even if we take care to wrap the beef so the flavour and its properties are best preserved it is good to consider some important tips for transporting and storing fresh beef. When you are shopping leave the meat last. This way it stays in the store fridge. If the way back home takes longer than half an hour it would not be a bad idea to consider a thermal bag or case. Minced meat has a shorter shelf life than the whole chunk. It is recommended to cook it rapidly and to keep it in the refrigerator for maximum 24 hours. If you want to keep beef in your freezer for a longer period of time use special freezer bags removing as much air as possible.

A well done piece of meat can be served with a red wine with an intense flavour. Therefore you can choose safely a Cabernet Sauvignon or a Merlot. Sure you can be creative and try to serve beef with other wines, depending on the herbs and spices you are using. This way you will emphasize even more the Carpathian Beef flavour and juiciness.

Eating lean beef helps reduce the LDL cholesterol, the so called bad cholesterol. According to a study conducted in the United States the participants have obtained a 10% lower LDL after eating lean beef as part of an integrated diet. 100 grams of lean beef contains approximately 50% of the daily zinc and proteins an adult person requires Beef meat from cattle feed with grass is rich in Omega-3 which reduce the risk of heart diseases Beef meat is rich in iron, about the same level as cereals and sun flower seeds. It ranks third in the food chart as iron level. Iron is especially important in providing the cells with oxygen and indirectly preventing from getting tired. Beef also contains high levels of phosphorus, necessary for strong teeth and bones. Beef meat is the type of food with the highest level of nutrients

Meat should be a part of any diet in a balanced quantity and in combination with tasty vegetables. This is confirmed by nutritionists who recommend beef in different diets. The meat is rich in proteins and nutrients for the body. In the right combination with the proper vegetables the meat has its place in every diet.

Even though it may seem science, it’s more about tradition. Aging is a process that tenders the beef thanks to natural processes. We keep the Carpathian Beef meat for several days in spaces where we carefully control the temperature, the humidity and the air currents. We wait than for the meat to complete its taste and to improve the savors. The result is a tender and succulent meat. We were the first to understand that this is important and we introduced aged beef products in Romania.

Another way for preserving the meat qualities is the vacuum packing. That involves removing the air spaces. This can be done with a thermo contractible foil that molds on the product.

Roboloader is a performant machine wich do vaccum packing without touching pices of meat

Is the third cut from the beef leg and it’s very tender. We recommend cooking by boiling, steaming, grilling or in the oven. Parts of the tail of the rump can be pan fried as well.

The shoulder is a lean piece of meat trimmed in different cuts which can be steamed, roasted in the oven, boiled or pan fried. The shoulder can be marinated, but it is not recommended for grilling.

It is the fifth cut of the beef leg and includes the anatomical region of the thigh bone biceps. The name is given by the round shape of the cut. The meat is lean and tender. The knuckle can be used for steamed steaks and rolled. At the same time it can be sliced for steaks in the oven or on the grill.

The silverside is the second cut of the beef leg and is leaner than the topside. Just like the other cuts, the half silverside can be steamed or cooked in the oven. At the same time the half silverside steak is just as delicious as the goulash or the stew from beef cut in small pieces.

The topside is the first cut of the beef leg and at the same time the most compact. The meat is succulent, lean and tender, being suitable to be fried or steamed. When it is sliced, the meat can be cooked in the oven or grilled.

The tenderloin is the most valuable cut. It is made of soft, tender and succulent muscular tissue. One of the most common procedures is aging it for 2-7 days, depending on the age of the animal, in order to be prepared for frying on the grill. At the same time, the muscle is used to prepare tournedos and medallions or filet mignon.

It is the fourth cut from the beef leg and it has a striated muscular fiber, with no fat at all. It is recommended for boiling or for steaks.

Thanks to the moderate fat level, the ribs are ideal for boiling or steaming. This way the meat is very easily detached from the bone.

The beef leg is a first quality cut. For processing the beef leg is trimmed and cutted depending on the muscles anatomic structure in five distinct parts: topside, silverside, rump, eye of round and knuckle.

Contains freeze-dried organic beef heart. Powder form (suitable for people who are uncomfortable swallowing capsules). Supports cardiovascular health.

GR Τρανς χωρίς καπάκι καθαρισμένο EN Topside without cap PAD DE Oberschale ohne deckel entvliest FR Coeur de tende de tranche PAD IT Fesa senza coperchio refilata ES Tapa totalmente limpia y pulida

Von jungen Rindern aus Deutschland Aus tagesfrischer Zerlegung Der Hals wird auch Zungenstück genannt Vielseitig verwendbar - von Braten bis zu Gulasch Beste Qualität, vakuum verpackt

Beef Trimming 80/20 frozen c25kg Frozen beef trimming fat content 20% (cl).

Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

Beef chuck, neck