Beef meat is ideal for soups, baking, stewing and frying. The meat is dark red. Beef meat is very valuable, especially for physically active people. Meat is appreciated by gourmets. Not only its tastiness is noteworthy, but also nutritional properties. About half of the fat in beef is beneficial to our health, unsaturated fat. Interestingly, the changes in the standards of farming have led to a decrease in total fat content – approx. 20% within 30 years. 100g of lean beef contains about 20g of high-value and easily-digestible first class protein.
Beef is one of the best sources of conjugated linoleic acid (CLA) having an impact on fat burning. It also contains vitamin B6, which participates in the production of red blood cells and vitamin B12, which allows oxygenation of the muscles. Beef also wins over e.g. chicken, given the higher iron content. Iron is in fact an important component of haemoglobin and myoglobin. It is rich in amino acids – alanine, which protects muscles from burning, in case of the shortage of carbohydrates, thanks to the ability to produce sugar from protein.


Beef tenderloin

Is one of the most precious types of meat. It is situated in the rear beef carcass quarter. It is a relatively thin and long strip running along the back. Tenderloin may contribute to soups, snacks and steak preparation.


Beef eye round steak- also called “a false tenderloin”. A definite flavour in a blood red colour. Eye round steak has multiple culinary options; it can be i.e. roasted or stewed. It comes from a haunch- from a spine-supporting muscle in the rump. The meat is lean.

Beef topside

Beef topside is a part of the haunch of a cow. It is of much more marbled structure than the bottom round. It has also finer myofibers thereby its flavour is far more delicate than the one of the bottom round. It might be roasted entirely, stewed or heat-treated through the sous vide technique.

Bottom round

Bottom round is one of the beef rump’s muscles. It contains lots of mineral elements, for instance: phosphorus, iron or zinc. There are also found considerable amounts of vitamin B. It is a lean meat without fats. It suits perfectly for roulades, steak tartares or cutlets.

Beef entrecote

Beef entrecote is a kind of meat from a beef carcass, which is located between ribs and a spine. It is one of the best quality and flavour meats out there. It is mostly used to prepare steaks.

Beef striploin pad

Roast beef is an exceptionally fine, tenderm, bright-red meat from a dorsi muscle belonging to a beef carcass. It has a minimum fat amount, which influences its flavour positively. There are infinite culinary uses.

Beef neck boneless

Beef neck is a heavily greasy meat between 8%-18%. The meat is quite tough and stringy. It pertains to the part of the back muscle. The amount of fats contained in meat depends on i.e. the age, strain and gender of the animal.

Beef chuck boneless

Beef chuck is a part of beef rib. Once more, it is one of the most delicious parts of the beef in regard to its crispness and tenderness. Most of the time used for T-bone steaks.

Beef shoulder boneless

Beef shoulder is acquired from the upper parts of the forelimb of an animal. Extraordinarily lean meat of a distinct taste. Perfect for stew. It can be also used to prepare beef slips or to be fabricated as a roast.

Beef trimmings

Beef trimmings are small chunks of meat striped with silverskins and fats. Ideal for burgers or offal cured meat, though their usage is increased year by year.

Beef cheeks

Beef cheeks are considered as the best and the most delicious element of the fifth quarter; that is- a beef offal. The dishes offer an intensive and deep-toned flavour. One of the best ways to serve it is through the elongated stewing. They constitute a part of the head meat. Their nutrient values are comparable to those of tenderloin.

Beef tails

It comes from the back part of the beef carcass. Beef tail consists of bones, which are overgrown with a thin layer of muscles and connective tissue. The tail has a number of bones and cartilages. The meat from the tail is bright red. It contains a lot of fat. It is also a good source of protein, phosphorus, iron, zinc, riboflavin and vitamin B12. Used for stocks, ragout, sausages, preserves, jellies, soups and marinades.

Beef tongues

Beef tongue has a delicate, very specific taste and smell. Tongues are usually grey. They have a sizable hypertrophy of fatty tissue. Tongue meat is slightly hard, firm, and covered with numerous warts. They are used to prepare some stews and jellies. Often they are served fried or stewed with appropriate sauce. Beef tongues can be also marinated or smoked. In addition, they are used for making offal cold meats, such as guts, brawns, roulades. They are also a good source of vitamin B12 and high-value proteins.

Beef liver

Undoubtedly, the best source of B group vitamins, rich in proteins. Belongs to the group of beef offal.

Beef heart

Beef heart owns a range of colors from red to pink. It is slightly tough and firm. It has a delicate silverskin and low fat hyperplasia (marbling attributes). The most common addition to the black pudding, stuffing or pâté.

Beef lungs

Beef lungs contain B, C, A, PP group vitamins and also sodium, calcium, iodine, magnesium, iron, zinc, phosphorus including other macro- and micronutrients. They are used in stews and soups.

Beef kidneys

Kidneys are internal organs, which are a part of the urinary tract of animals. They are classified as offal. The tissue in the kidneys is compacted, firm and quite hard. The surface of meat can be moist and glossy. Kidneys are surrounded by a perinephric fatty tissue. Beef kidneys are characterized by a dark red colour and a slight hypertrophy of fatty tissue. Kidneys provide large amount of high-valued protein, vitamin A and vitamins B. They have a low fat level and small amounts of cholesterol. They are used in soups, stews, cans, sausages, pâtés and roulades.

Beef lips

Beef lips are classified as the beef offal. They come from the animal’s head. They are mainly used as a filler of meat sausages in stews, soups and e.g. the production of Mexican “TACO”. Meat from beef lips is mainly used in Asian cuisines. Apart from their culinary usage, worldwide they are used as a very valuable ingredient for pet food.

Flexor tendons

They come from the legs of domestic cattle. Beef flexor tendons are used as food in some Asian cuisines, i.e. Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese. The tendon is difficult to prepare and very fibrous before cooking, but becomes soft after prolonged boiling (about 8 hours). They contain large amounts of collagen and, after cooking, their taste is sometimes described as greasy in spite of the actual low fat content. A taste of a deep fried beef tendon resembles the taste of fried bacon. Apart from Asia, the tendons are mainly used to produce dog chews.

Paddywack tendons

It is a strong, flexible ligament in the middle of cattle’s neck, which supports the animal’s head. Its light yellow colour comes from the elastin contained in the ligaments. Neck ligaments mostly contain very aligne collagen fibers that do not allow for stretching. “Paddywack” tendons are eaten only in a few countries of the world. They are very rich in proteins (78%), and also contain.

Beef aorta

It is classified as the beef offal. It is the main artery of domestic cattle and the biggest artery transporting blood from the left ventricular. It is divided into blood vessels supplying blood to the entire body of the animal, except the lungs. In several countries of the world, especially in the Far East, it is used for cooking soups and broths. In Europe and other parts of the world, it is used most frequently as dried dog food, rich in protein.

Beef pizzles

They are classified as beef offal. Sourced from bulls and calves. The tradition of eating penises derived from ancient Chinese medicine. According to it, eating penises used to be the same as swallowing potency pills is today. Thanks to the increasing level of “yang” (masculinity, activity), they became the basis for preventive struggle with impotence and infertility. Based on this, Chinese people created traditional Chinese soup with a beef pizzle. The beef pizzle, as a highly respected specialty, deserves special treatment. Therefore, it is a soup base that stands alone. Neither other meats nor vegetable are added to the base. In order to reduce the characteristic smell, the beef penis is soaked in vinegar and then simmered approx. 2 hours. In China, skewers of beef penise are also popular. Apart from China, however, the beef pizzle is mainly used for the production of dog food, very valuable and rich in proteins.

Beef testicles

Beef testicles are offal meat of beef carcass. Strong odour, light red colour, or light yellow in some places. They are a good source of balanced protein. Beef testicles are used in the cold meat industry, to produce guts and blood sausages, in particular.

Beef omasum

Omasum is a part of the cow stomach (rumen, reticulum, omasum) Fresh omasum of the highest quality is bright or dark grey and has a slight hypertrophy of fatty tissue. The tissue is elastic and cohesive. On the walls there are characteristic and typical tabs. Omasum is a rich source of collagen, vitamin B2, calcium and iron. Use – dense and spicy soups.