Product line "Zarechnoe"

Zarechnoe is a new Russian brand of high quality natural beef, raised on ranches are located in Voronezh and Kaluga regions, famous for their ecology.


Name Form Description Package Thermal state Aging period, days Storage period, days
Шейный отруб (1) Chuck Foodservice cut

Chuck meat is perfect for slow cooking methods such as sauteing or boiling.

vacuum/gas chilled 21
Лопаточный отруб бескостный (2) Shoulder Foodservice cut

Quite lean and tender meat. Used for roasting, stewing or braising.

vacuum/gas chilled 21
Грудной отруб на кости (3) Brisket Foodservice cut

Contains a lot of connective tissue that’s why this cut is ideal for boiling or stewing.

vacuum/gas chilled 21
толстый край шеи Chuck Roll Foodservice cut

Tender meat, sourced from the chuck near the spine. Suitable for slow cooking methods such as boiling or stewing.

vacuum/gas chilled 21
Голяшка бескостная (1) Shank Foodservice cut

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

vacuum chilled 21
Спинной отруб бескостный (2) Short Loin Foodservice cut

Lean meat, best cooked as a whole cut.

vacuum/gas chilled 21
Поясничный отруб бескостный Striploin Foodservice cut

Lean and tender meat, suitable for roasting.

vacuum/gas chilled 21
Внутренняя часть тазобедренного отруба бескостная1 (1) Inside Round Foodservice cut

Lean meat, great for braising or stewing.

vacuum/gas chilled 21
Боковая часть тазобедренного отруба бк (1) Bottom Round Foodservice cut

Lean meat, perfect for stewing or grilling.

vacuum/gas chilled 21
Верхняя часть тазобедренного отруда (1) Top Round Foodservice cut

This cut is best used for stewing, grilling or making ground beef.

vacuum/gas chilled 21
Наружная часть тазобедренного отруба бк (3) Outside Round Foodservice cut

Lean meat, perfect for stewing or grilling.

vacuum/gas chilled 21
Вырезка (2) Tenderloin Foodservice cut

The most precious part of the carcass. Used primarily for braising.

vacuum/gas chilled 21
Котлетное-мясо-70_30 Trimming 70/30 Portion cut

Meat for making burgers and cutlets. Contains 30% of fat.

vacuum chilled 21
Пашина (1) Flank Foodservice cut

Contains a lot of connective tissue that’s why this cut is ideal for boiling or stewing. Also suitable for making ground beef.

vacuum/gas chilled 21
говядина-для-тушения Beef for Stew Foodservice cut

The meat, primarily used for slow cooking methods, such as stewing.

vacuum chilled 21
ромштекс Eye of Round Steak Portion cut

Meat sliced into moderate pieces and used for braising.

vacuum chilled 21
антрекот Ribeye Steak Portion cut

Meat from short loin. Used for braising and roasting.

vacuum chilled 21
Голяшка на кости (1) Shank Bone In Foodservice cut

The cut is perfect for boiling. Used for making strong beef stocks. Contains a bone.

vacuum chilled 21
Котлетное-мясо-70_30 Fried Beef Stew Portion cut

Meat sliced into small pieces and used for braising and stewing.

vacuum chilled 21
бефстроганов Beef Stroganoff Portion cut

Meat sliced into stripes and used for braising or stewing.

vacuum chilled 21
Азу Azu Portion cut

Meat sliced into small pieces and used for stewing.

vacuum chilled 21
гуляш Goulash Portion cut

Meat sliced into moderate pieces and used for stewing.

vacuum chilled 21

PRIMEBEEF IS A PREMIUM BRAND OF HIGH QUALITY BEEF WITH a SPECIAL APPROACH TO BREEDING, FEEDING AS WELL AS RAISING ANIMALS IN THE MOST ECOLOGICALLY FRIENDLY REGIONS OF RUSSIAN FEDERATION.

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