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 Country of origin: USA Tender, juicy and marbled U.S. beef – a unique flavor U.S. beef is produced from cattle fed on grass and finished on a carefully balanced grain diet. U.S. cattle producing beef have been fed grain for a minimum of 100 days. U.S. beef is recognized worldwide for its tenderness, succulence and flavor. Grain-finished cattle from the U.S. consistently produce beef of the highest quality. The tenderness and taste of U.S. beef clearly distinguishes it from most other meat originating from Europe and South America, which is mainly produced from cattle raised exclusively on grass. Beef from grain-finished cattle is very tender and rich in taste. The high standards of U.S. beef are the result of extensive research in cattle breeding. Only a limited variety of breed is used to ensure a consistent quality of cattle, whereas the European practice of using many different breeds results in highly variable quality. Marbling — a sign of qualityMarbling – flecks of intramuscular fat in the lean muscle – is an important indication of quality in meat. Marbling in beef raises palatability by increasing tenderness, juiciness and flavor. The fine marbling in U.S. beef is the result of grain finishing. Health benefitsU.S. beef is very complementary to a well-balanced diet. It provides a nutrient balance to a daily diet and is a power pack of protein, iron, zinc and vitamin B, particularly vital for growth and brain development in children.
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Country: USA
Fine marbling, hearty flavor and toothsome texture. Without the bone, the result is a steak that is less heavy on the plate and easy to cut. Also known as a New York Strip Steak. Comes frozen. U.S.D.A. grade: Choice.
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Country: USA
The ribeye, also known as the Scotch fillet or Cube roll (in Australia and New Zealand), is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorsome, and well suited to dry heat cookery. Comes frozen. U.S.D.A. grade: Choice.
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Country: USA
Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin. Comes frozen. U.S.D.A. grade: Choice.
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Country: USA
The T-Bone Steak is crosscut from just below the porterhouse and like that giant steak has a section of the top loin and tenderloin (though just a little bit) seperated by a t-shaped bone. Comes frozen. Quality grade: U.S.D.A. Choice
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Country: USA
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. Basically an oversized T-Bone steak the porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion. If you remove the bone and cut out the two steaks that basically make up this steak you will get a tenderloin steak and a top loin (or New York Strip Steak). Comes frozen.
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Country: USA
Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the loin of a steer or heifer. This muscle tissue does very little work, so it is the most tender part of the cow. When left whole, the tenderloin is known as a fillet. When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon, while at other times filet mignon refers to a dish made with a beef tenderloin filet, not the cut itself. Comes frozen. U.S.D.A. grade: Choice.
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Country: USA
The ribeye, also known as the Scotch fillet or Cube roll (in Australia and New Zealand), is a beef steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes ribeye steaks and roasts especially tender and flavorsome, and well suited to dry heat cookery. Comes frozen. U.S.D.A. grade: Choice.
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Country: USA
A strip loin roast is an ideal selection for serving at dinner parties, buffets, etc., because it is so easy to prepare, carve, and serve. The shell is one side of the short loin — the other side being the tenderloin. If this roast were cut into individual steaks, you’d have shell steaks, which are more popularly known as strip steaks or NY strip steaks. So imagine a whole stack of strip steaks in one piece — this is a roast that is meaty, juicy, tender with a deliciously beefy flavor — in other words, a real crowd pleaser. Comes frozen. U.S.D.A. grade: Choice.
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