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ECO-BEEF - Cutting Plant
Recipes and tips on how to prepare beef
Types of beef
Frying meat
(grilling)
Roasting meat Cooking
and stewing meat
Offals
Shoulder
Striploin
Forerib
Tenderloin
Topside
Rump
Knuckle
Tenderloin
Striploin
Shoulder
Forerib
Round
Topside
Brisket
Rump
Plate
Flank
Shin
Tail
Shank
Bones
Liver
Tripe
Kidney
Brains
Heart

INTERESTING LINKS
http://www.odkryjmieso.pl/przepisy

 

HOW TO PRESERVE BEEF

(source: http://www.odkryjmieso.pl/praktyczne-wskaz%C3%B3wki)

  • Fresh beef - in the fridge, at the temperature between 2 and 7º C
  • Do not wash the meat if you want to preserve it. Beef should not be preserved wet
  • Do not cut the meat, bigger pieces can be preserved longer
  • The container with meat should be closely covered with film or a plate (to reduce the access of microorganisms and prevent the meat from drying out)
  • Meat can be sprinkled with lemon or vinegar (some recommend preserving meat wrapped in a cotton cloth sprinkled with vinegar)
  • Fresh beef can be frozen, wrapping it up closely to prevent it from losing moisture. The freezing should be fast and defrosting slow. Frozen meat can be preserved for two months at the most.

ATTENTION!
To obtain tender and tasty beef, whole beef carcasses should be matured during 7 to 10 days, at the temperature between 2 and 3º C and then cut up and sent for sale. As this process is expensive, it is usually omitted.

In this case, appropriate preservation of cooled meat for 2 - 3 days before eating it at home is not wrong, but desirable and allows to obtain the right taste and tenderness. The best temperature for preservation is between 2 and 3º C.

 

SEASONING BEEF

  • Beef can and should be marinated before grilling, roasting, frying or stewing.
  • Beef should be marinated for 1 - 2 days.

PREPARING BEEF

  • Do not raise your hand, do not use the mallet! - beef should never be beaten. The only exceptions are chops and beef rolls, but they also should be treated delicately.
  • Do not fry it! If you fry or grill the meat for too long, it will get hard!
  • Do not slice or flatten the meat - a good beefsteak should be at least 2 cm thick.

 

SERVING BEEF

  • There are plenty of recipes to serve varied beef dishes all year round.
  • Beef can be served with different salads, vegetables, potatoes, rice, groats, noodles, potato dumplings or bread. However, there are dishes that go well with certain side dishes, e.g. beef rolls are often accompanied by buckwheat grits and fried beetroots, while steak is usually served with lettuce with vinaigrette and potatoes or French fries
  • Some dishes are also served in a characteristic way, e.g. the above-mentioned beef rolls can be served in a hollow oven-gratinated wholemeat bread
  • Beef pairs well with different types of red wine. Some people serve pink wine with lighter dishes, but never white.