Steam ovens - Import export

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.

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.

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.