Beef Cuts

250 gr.

Ribeye steak is a highly prized cut of beef known for its rich marbling, tender texture, and deep beefy flavor. It comes from the rib primal, specifically between ribs 6 and 12 of the cow, which is a well-marbled area with minimal connective tissue.

Key Characteristics of Ribeye Steak:

• Flavor: Exceptionally rich and juicy due to high intramuscular fat (marbling).
• Texture: Very tender, with a buttery mouthfeel.
• Best Cooking Methods:
  • Grilling – Enhances the natural juiciness and creates a flavorful crust.
  • Pan-searing – Achieves a beautiful caramelized crust in a hot skillet.
  • Reverse searing – Slow cooking followed by a high-heat finish for even doneness.
  • Sous vide – Ensures perfect tenderness before finishing with a sear.

Types of Ribeye:

• Bone-in Ribeye (Cowboy or Tomahawk Steak) – Comes with the rib bone attached, adding to presentation and flavor.
• Boneless Ribeye – Easier to cook and slice, with the same luxurious taste.

Because of its superior tenderness and marbling, Ribeye is considered one of the most premium and flavorful steaks available, making it a favorite among steak lovers.

300 gr.

A T-Bone steak is a premium cut of beef that features two steaks in one—a tenderloin (filet mignon) on one side and a New York strip on the other, separated by a T-shaped bone. It is cut from the short loin, a section known for its tenderness and rich flavor.

Key Characteristics of T-Bone Steak:

• Flavor: A perfect balance of tenderness from the filet and bold, beefy richness from the strip.
• Texture: The tenderloin side is extremely soft, while the strip side is firmer and well-marbled.
• Best Cooking Methods:
  • Grilling – Ideal for searing both sides while keeping the center juicy.
  • Pan-searing + oven finish – Helps achieve a perfect crust while keeping the meat tender.
  • Reverse searing – Ensures even cooking before finishing with a high-heat sear.

Difference Between T-Bone and Porterhouse:

Both T-Bone and Porterhouse steaks come from the short loin, but Porterhouse steaks are larger, with a more substantial portion of tenderloin (filet) compared to a standard T-Bone.

300 gr.

Sirloin steak comes from the sirloin primal, located just behind the short loin of the cow. It is known for its rich beefy flavor, moderate tenderness, and versatility in cooking.

Key Characteristics of Sirloin Steak:

• Flavor: Bold and beefy with a leaner profile compared to ribeye.
• Texture: Moderately tender, with some chew due to lower fat content.
• Best Cooking Methods:
  • Grilling – High heat enhances its deep beefy flavor.
  • Pan-searing – Creates a great crust while keeping it juicy inside.
  • Broiling or roasting – Works well for whole sirloin cuts.
  • Stir-frying or slicing thin – Perfect for quick cooking methods.

Types of Sirloin Steak:

1. Top Sirloin – The more tender and desirable portion, great for grilling and pan-searing.
2. Bottom Sirloin – Slightly tougher, used for roasting, slow cooking, or slicing into strips.

Why Choose Sirloin?

Sirloin is an excellent choice for those who want a balance of flavor, leanness, and affordability. While it’s not as tender as ribeye or filet mignon, its bold beefy taste and versatile cooking options make it a favorite among steak lovers.

300 gr.

Rump steak is a lean and flavorful cut of beef that comes from the hindquarters (rump primal) of the cow. It is known for its bold beefy taste and firm texture, making it a great choice for those who prefer a steak with a bit more chew.

Key Characteristics of Rump Steak:

• Flavor: Strong, beefy, and slightly more intense than sirloin.
• Texture: Firm and lean with some connective tissue; benefits from proper cooking techniques.
• Best Cooking Methods:
  • Grilling or pan-searing – Quick, high-heat cooking helps keep it tender.
  • Marinating – Helps break down fibers for a more tender bite.
  • Slow cooking or braising – Softens the meat and enhances its rich flavor.
  • Thin slicing – Works well for stir-fries, sandwiches, or fajitas.

Why Choose Rump Steak?

Rump steak is a great option for those who enjoy strong beefy flavor at an affordable price. While it’s not as tender as ribeye or fillet, proper cooking techniques—like marinating and slicing against the grain—can enhance its texture and make it a delicious, satisfying steak choice.

2 kg

Brisket is a tough but flavorful cut of beef that comes from the breast or lower chest of the cow. Due to its high content of connective tissue and collagen, brisket requires slow and low cooking methods to break down the fibers and achieve a tender, juicy texture.

Key Characteristics of Brisket:

• Flavor: Deep, rich, and beefy.
• Texture: Tough when raw, but becomes incredibly tender when slow-cooked.
• Best Cooking Methods:
  • Smoking – Traditional for BBQ, results in a tender, smoky crust and juicy interior.
  • Braising – Cooking in liquid at a low temperature helps break down tough fibers.
  • Slow roasting – Ensures a melt-in-your-mouth texture.
  • Pressure cooking – Speeds up the cooking process while keeping the meat tender.

Types of Brisket Cuts:

1. Flat Cut (First Cut) – Leaner, with a uniform shape, often used for slicing.
2. Point Cut (Second Cut) – Fattier, with more marbling, making it ideal for shredding and BBQ.

Why Choose Brisket?

Brisket is perfect for slow-cooked dishes, such as Texas-style smoked brisket, braised beef, corned beef, and Jewish-style pot roast. Its rich flavor and melt-in-your-mouth texture make it a favorite in BBQ and comfort food dishes worldwide.