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Product line "Primebeef"

“Primebeef” is a premium brand of high quality beef with special approach to breeding, feeding as well as raising animals in the most ecologically friendly regions of Russian Federation.


Name Form Description Package Thermal state Aging period, days Storage period, days
Chuck Boneless, 115 Foodservice cut

Сut from the Chuck. Requires moist heat cooking to soften and tenderize. Robust beefy flavor.

vacuum chilled 21
Top Blade, 114D Foodservice cut

This roast is well-marbled, juicy and has excellent beef flavor. The difference between this and the flat iron, is that the connective tissue has not been removed.

vacuum chilled 21
Under Blade, 116G Foodservice cut

Juicy, flavorful and versatile cut. Generous marbling allows to grill or broil it being cut into Under Blade Steaks, as well as to roast it in whole.

vacuum chilled 35
Short Ribs, 123 Foodservice cut

Flavorful, juicy and meaty; can be cut long or short. A less tender cut. Take full advantage of its great taste by first braising. Then grill.

vacuum chilled 21
Chuck Roll, 116A Foodservice cut

Slow, moist cooking is best for this roast because it can be slightly tough. Can also marinate and use for kabobs.

vacuum chilled 40
Shoulder, 114 Foodservice cut

Robust, beefy flavor that does well when cooked in moist heat. Great for cutting into stew meat.

vacuum chilled 40
Flanken Style Ribs Foodservice cut

Kalbi/Flanken are short ribs that are cut across a 3 bone section of the short rib. These are perfect for making Korean Kalbi or traditional Jewish Flanken. The bones in the Kalbi not only add flavor, but act as a natural hand-hold.

vacuum chilled 35
Chuck Tender, 116B Foodservice cut

A flavorful and classy cut that can be roasted whole or cut into medallions; great taste and texture, economical.

vacuum chilled 40
Clod, 114E Foodservice cut

A flavorful and less tender cut from the heart of the shoulder clod, the shoulder clod roast is an economical cut.

vacuum chilled 40
Rib Roast Ready, 109A Foodservice cut

A Bone-In Rib. Rich, beefy flavor. Juicy and fine-grained with generous marbling throughout. Fine-grained and tender. Can be sliced to Ribeye Steaks.

vacuum chilled 40
Ribeye Lip On, 112A Foodservice cut

A Rib Roast minus the bone. Rich, beefy flavor. Juicy and fine-grained with generous marbling throughout. Fine-grained and tender. Can be sliced to Ribeye Steaks.

vacuum chilled 40
Striploin, 180 PSO1 Foodservice cut

The Striploin is a lean, tender and flavorful roast that is fine-grained with a sturdy texture. Can be sliced into New York Strip Steaks.

vacuum chilled 40
Shortloin, PSO2 Foodservice cut

The cut is made from the hindquarter after removal of the Round and the Short plate. The most gourmet steaks, such as T-Bone and Porterhouse, are sourced from it.

vacuum chilled 40
Tenderloin Defatted, 190 Foodservice cut

The Tenderloin is the leanest and most tender cut. The highest-quality beef roast. Fine texture and mild, yet succulent flavor. Can be prepared whole or cut into center-cut steaks.

vacuum chilled 40
Topside, Inside, 169 Foodservice cut

Economical, moderately tender roast from the top round. Marinate before grilling.

vacuum chilled 21
Rump Roast, 171G Foodservice cut

These large, round or loaf-shaped cuts require braising to tenderize. Firm texture can be coarse, dry and stringy if overcooked. Very economical.

vacuum chilled 21
Knuckle, 167 Foodservice cut

An economical, lean and flavorful cut. Can be cooked either whole or separated into certain muscles or portioned steaks. The meat requires tenderizing or long period cooking.

vacuum chilled 40
Eye of Round, 171C Foodservice cut

An economical cut that can be slightly tough and dry. A great dollar-stretcher that can be prepared in the slow cooker or braised for optimum flavor.

vacuum chilled 21
Top Sirloin, 184 Foodservice cut

Lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

vacuum chilled 21
Silverside, Gooseneck Foodservice cut

Silverside consists of one large lean muscle. Contains a lot of connective tissue, therefore long period and low temperature cooking is preferred.

vacuum chilled 21
Top Sirloin Butt, 184E Foodservice cut

A very economical roast with an average size of 1.5 kilos. Comes from the top sirloin. Versatile cut with great flavor.

vacuum chilled 21
Outside Round Flat, 171B Foodservice cut

Flavorful and economical cut which is generally best cooked with moist heat methods such as stewing, braising, pot roasting, etc. Tenderizing is also a smart option with this cut.

vacuum chilled 21
Top Sirloin Cap, 184D Foodservice cut

This versatile, juicy and delicious roast is lean and full of flavor. Moderately tender and boneless, it’s available at an affordable every day price.

vacuum chilled 21
Brisket Bone In Foodservice cut

Rich, beefy flavor. A less-tender cut, it becomes tender and delicious with long, slow cooking.

vacuum chilled 21
Brisket, Deckle Off, 120A Foodservice cut

Brisket trimmed of fat. Great for slow cooking and also offered as a fresh cut or for corned beef. An excellent candidate for smoking.

vacuum chilled 21
Shank Meat Foodservice cut

Juicy cut with a rich, beefy flavor. Great for making stews or is excellent for making soup stock.

vacuum chilled 21
Shank Bone In, 117 Foodservice cut

Juicy cut with a rich, beef flavor. Great for making stews or is excellent for making soup stock. Contains a bone.

vacuum chilled 21
Flank Steak, 193 Foodservice cut

Versatile, lean and flavorful cut. Can be used in stir-fry dishes or just grilled and sliced across the grains.

vacuum chilled 21
Inside Skirt, 121D Foodservice cut

A Skirt Steak has deep, rich, beefy flavor. When slicing, cut across the grain. Can be grilled, but best to marinate first.

vacuum chilled 21
Outside Skirt Foodservice cut

A Skirt Steak has deep, rich, beefy flavor. When slicing, cut across the grain. Can be grilled, but best to marinate first.

vacuum chilled 21
Chuck Tender, Portioned Portion cut

A steak from a flavorful and classy cut. Great taste and texture, economical.

vacuum chilled 21
Top Blade Steak, 1114D Portion cut

This steak is well-marbled, juicy and has excellent beef flavor. The difference between this and the flat iron, is that the connective tissue has not been removed.

vacuum chilled 14
Under Blade Steak, 1116G Portion cut

A steak is sliced from a juicy, flavorful and versatile cut. Generous marbling allows to grill or broil it cut being cut into Under Blade Steaks, as well as to roast it.

vacuum chilled 14
Shoulder Tender, Portioned, 1114F Portion cut

A classy cut that looks like a filet when cut into medallions; has a similar taste and texture, economical.

vacuum chilled 14
Vegas Strip Steak, 1100 Portion cut

Vegas Strip Steak was discovered pretty recently. It tastes pretty similarly to New-York Steak, but it’s sourced from Chuck instead of Striploin.

vacuum chilled 14
Chuck Eye Roll Steak, 1116D Portion cut

Cut from the chuck eye roll; a good, low-cost alternative to the ribeye, though slightly less flavorful and tender. Marinate before grilling.

vacuum chilled 14
Flat Iron Steak, 114В PSO4 Portion cut

Well-marbled, tender and juicy; second in tenderness only to tenderloin and about half the cost.

vacuum chilled 14
Back Ribs, 124 Portion cut

Come from the sixth to twelfth ribs. Braise before grilling.

vacuum chilled 35
Ribeye Steak Bone In, 1103 Portion cut

A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts. Contains a part of a rib bone.

vacuum/gas chilled 14
Ribeye Steak Portion cut

A Ribeye is a rib steak minus the bone. Fine-grained steak. Rich, beefy flavorful. Juicy with generous marbling throughout. One of the most tender beef cuts.

vacuum chilled 14
Cowboy Steak, 1103B Portion cut

A Cowboy Steak is a bone-in Ribeye with longer rib bone. The steak is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout.

vacuum chilled 14
Tomahawk Steak, 1103B, Long Bone Portion cut

A Tomahawk Steak is a bone-in Ribeye with almost whole rib bone intact. The steak is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout.

vacuum chilled 14
New York Steak, 1180-PSO5 Portion cut

A New York Strip Steak is prepared from Striploin Roast. Lean, tender and full-flavored. Available boneless and bone-in. Quick-cooking. Fine-grained with sturdy texture.

vacuum chilled 14
Porterhouse Steak Portion cut

A Porterhouse combines two lean, tender steaks. Consist of both top loin (strip) and tenderloin steaks, connected by a tell-tale T-shaped bone. If diameter of tenderloin is larger than a golf ball, it’s generally considered a Porterhouse, otherwise the steak is called T-Bone.

vacuum chilled 14
T-Bone Steak Portion cut

A T-Bone Steak combines two lean, tender steaks. Consist of both top loin (strip) and tenderloin steaks, connected by a tell-tale T-shaped bone. If diameter of tenderloin is larger than a golf ball, it’s generally considered a Porterhouse, otherwise the steak is called T-Bone.

vacuum chilled 14
Filet Mignon Steak Portion cut

A Filet Mignon Steak is the most tender steak in the whole carcass. Lean yet succulent, elegant and convenient. Buttery texture, subtle flavor and compact shape.

vacuum chilled 14
Hanging Tender Portion cut

Not commonly found in the meat department; it is tender when properly prepared and has a beefy flavor.

vacuum chilled 21
Flap Steak, 1185A Portion cut

Similar to skirt or flank steak; very flavorful and finely textured, though slightly chewy; economical.

vacuum chilled 14
Top Sirloin Steak, 1184 Portion cut

A steak from a versatile, juicy and delicious roast. Lean and full of flavor. Moderately tender and boneless, it’s available at an affordable every day price.

vacuum chilled 14
Sirloin Steak Portion cut

Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

vacuum chilled 14
Sirloin Ball Tip Steak, 1185B Portion cut

A very economical steak that is great for grilling. Best marinate before cooking.

vacuum chilled 14
Rump Steak Portion cut

A steak cut from the Rump. Require braising to tenderize. Firm texture can be coarse, dry and stringy if overcooked. Very economical.

vacuum chilled 14
Tri-Tip Steak, 1185C Portion cut

Steaks cut from a tri-tip roast (typically a 1.5-kilogram roast). Lean, tender and boneless. Rich beef flavor and great value.

vacuum chilled 14
Top Side Steak, 1169 Portion cut

Topside Steak is a perfect choice for those who’s looking for a flavorful cut for a reasonable price. However, to grill this steak, it’s better to use marinades to make it more tender.

vacuum chilled 14
Brisket Bone In, Portioned Portion cut

Portions of bone-in brisket. Rich, beefy flavor. A less-tender cut, it becomes tender and delicious with long, slow cooking.

vacuum chilled 14
OSSO BUCO Portion cut

Shank contains the highest amount of connective tissue comparing to other cuts. Requires long and low-temperature cooking.

vacuum/gas chilled 14
Beef For Soup Offals

Cubed pieces of meat and bones. Perfect for making soups.

vacuum chilled 21
Trimmings 70/30, 138 Offals

Trimmings, consisting of 70% of meat and 30% of fat.

vacuum/gas chilled 14 21/10

ZARECHNOE IS A NEW RUSSIAN BRAND OF HIGH QUALITY NATURAL BEEF, RAISED ON RANCHES that ARE LOCATED IN the VORONEZH REGION, FAMOUS FOR HIS clean environment.

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