Knuckle Beef

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.

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.

The main element that shows if beef is cooked well enough is the color. A medium steak will have an outer brown color while the inside will keep the pink aspect of the fresh meat. If we go towards medium rare and well done the interior gets darker until it reaches the brown outside.

Grilling: maybe the healthiest way to cook beef regardless if you are using a grill with charcoal or gas. Grilling is dry, with no oil. Pan frying: the meat is fried in a pan with a small quantity of oil; it is very useful for fast recipes; recommended for thin cuts; you can also try the healthier way of frying the meat in the pan with no oil. Cooking in wok or stir pan: used for small pieces of beef placed on a thin layer of oil; depending on the recipe you can add sauces, vegetables or other ingredients. Tip: to be able to cut the meat into small pieces, keep it in the freezer for 20-30 minutes Broiling: used for big pieces of meat with liquids; it is a slow cooking method which will make the meat very tender. Boiling: associated with stews; it uses small pieces of meat mixed with vegetables and other ingredients in much liquid; it is a slow cooking method