DOLY-COM DISTRIBUTIE SRL - Beef with Romanian origins

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.

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.

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 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.

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 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.

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.

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

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.

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.