Greek veal sirloin These are the first 4 - 5 ribs of the back. They are usually cut into pieces about 3 - 4 cm thick, with a cut perpendicular to the spine and, above all, they are intended for "on-the-moment" foods. But they can also be sold boneless as a single piece for oven roasts.
Juicy beef steak marinated with perfect aromas and soft texture. Bake it on the grill or on the coals. Everything you need for a BBQ with friends!
Calf tripe from French belly Suitable for tripe soup Tripe with garlic stew, or egg-lemon tripe. Traditional tripe recipe, with stories and secrets. Nutritious hearty and economical recipe. Tripe is the food of the late night but also of the hard worker in manual work, because it is also very nutritious and energizing.
New veal of Greece The back of the thigh. It is usually served whole and is ideal for cooking in the pot (braised, lemonade, pot roast). The minimal content of intramuscular fat makes them ideal for people with health problems. After cooking, it can be easily cut into thin slices.
Beef breast with Greek bone It is the fattiest part of the animal. The breast muscles are easily separated from the fat and cooked in the pot and in the oven. Briskets or rail have a lot of fat, a lot of bone and a little ghee. They are usually deboned and minced.
Fresh beef schnitzel which is prepared from a pure cut of transveal. Perfect for frying
Greek veal turtugita This is a piece of meat with exactly the same structure as that of the mouse, simply because of its anatomical position it is much softer than the mouse. They are indicated for everything and the mouse.
It is located on the shoulder of the calf, below the neck and one of the least fatty cuts. It includes the scallop, which is considered the best and softest, the noua and the mice of the shoulder. Ideal for slow cooking in the oven and also for the pot.
It is suitable for all cooking methods, except for grilling, but also for minced meat. The pieces of the olive near the bone are soft, while closer to the outer surface, they are harder and more suitable for minced meat.
Round veal of Greece Part of the front and outside of the thigh, the lower part of which, including the kneecap bone with the endings of the muscles, is rich in connective tissue and suitable for boiling. It is cooked like panty, from which it has less fat. High content of collagen, which helps to "bind" the sauces. It's a nice looking piece.
Greek Beef Scallop Boneless piece of the softest, has enough collagen. It is cooked in a variety of ways: stewed in a pot, in the oven, boiled.
Beef mouse with Greek jelly The front and back shank (mouse) are pieces with enough moisture and rich in collagen, especially the front. They are good for boiling, soups, preparing broths, stews (braised, stewed, as well as buko).
Veal liver from Greece Good quality veal liver should be firm and moist, shiny and without a repulsive smell. It is often sliced and sautéed or grilled and served with sauce.
Greek veal ossobuko The ossobuko, which got its name from the Italian dish for the preparation of which it is used. In essence it is about the mouse with the bone. It is simmered in the traditional way, with red or white sauce. It also fits the hull withvegetables, to be cooked for several hours in the oven. It is very tasty meat, which is due to the high amount of collagen in this particular cut, and its flavor is enhanced by the marrow on the bone.
Greek veal sirloin These are the first 4 - 5 ribs of the back. They are usually cut into pieces about 3 - 4 cm thick, with a cut perpendicular to the spine and mainly, they are intended for foods "of the hour". But they can also be sold boneless as a single piece for oven roasts.
Greek beef spalomita Suitable for pot roasts. Noble piece of front with almost zero amount of fat.
Tomahawk steak is a cut of beef that has five or more inches of extra bone for presentation. It's called a "tomahawk" because the long bone steak looks like an axe.
Greek Beef Tas Kebabs The favorite national food Tas Kebabs, which is made with beef as well as lamb. Its success lies in its perfectly bound sauce!
Black Angus is known to produce high quality beef and is considered to be the best in the world. It is rich in creatine, proteins, vitamin B, iron, phosphorus, etc., it helps to regulate hematocrit and cholesterol. Suitable for young children: Black Angus offers organic and hormone- and anabolic-free meat, making it extremely tasty and healthy.
Black Angus is known to produce high quality beef and is considered to be the best in the world. It is rich in creatine, proteins, vitamin B, iron, phosphorus, etc., it helps to regulate hematocrit and cholesterol. Suitable for young children: Black Angus offers organic and hormone- and anabolic-free meat, making it extremely tasty and healthy.
It is a piece of beef breast and consists of two muscles, one leaner and one fatter. It is a classic American cut that – thanks to barbecue competitions – has started to gain popularity in Europe as well.
Cooking brisket does not require effort, but it does require patience. It is not easy to calculate in advance the exact preparation time because it depends on the thickness of the meat and its fat content.
French Beef Tenderloin It is the best cut from an organoleptic point of view and can be divided into three pieces, the head, the body and the tail of the fillet. From the head and body we take the various steaks, the tournedos, the chateaubrian, and from the tail the medallions, the filet mignon, etc.
It gives an almost single piece, which can be sold either with or without the bones. When this piece contains the fillet and is sold with the bones, then we get the T-bone steak (steak). Boneless, it is suitable for roasting in the oven, pot, as well as for pan, grill and for the kitchen of the hour. The English roast beef is also made from sirloin.
Many people can tell the difference between a sirloin steak and a side dish. Many people know the T-bone steak. But few have enjoyed a porterhouse steak. The porterhouse steak is "grown" in that part of the veal where the fillet (specifically its "tail") is adjacent to the chops, that is, on the back of the veal and just before its rump - in the loin.