Beef meat - Import export

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

Eating lean beef helps reduce the LDL cholesterol, the so called bad cholesterol. According to a study conducted in the United States the participants have obtained a 10% lower LDL after eating lean beef as part of an integrated diet. 100 grams of lean beef contains approximately 50% of the daily zinc and proteins an adult person requires Beef meat from cattle feed with grass is rich in Omega-3 which reduce the risk of heart diseases Beef meat is rich in iron, about the same level as cereals and sun flower seeds. It ranks third in the food chart as iron level. Iron is especially important in providing the cells with oxygen and indirectly preventing from getting tired. Beef also contains high levels of phosphorus, necessary for strong teeth and bones. Beef meat is the type of food with the highest level of nutrients

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 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.

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.

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

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.

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.