Roasting? Long cooking? In the oven? In the casserole?
How do you choose the right portion for your beef ration?

– The back chunks, from the back and ribs, are especially suitable for fast cooking, roasting, grilling or preparing in the oven, both as whole analyzers and as steak. These pieces are less muscular and more expensive.

– If you are about to serve rich potted casseroles, you should use the front and bottom parts of the cow, and the back parts of the tail area. These parts are designed for long cooking, rich in liquids.

– Kebab and meatballs? You need minced meat! Chunks of the neck, ribs, and stomach will do the job well.

Other questions? we are here!!