Product line "Zarechnoe"

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

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

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

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

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

Lean meat, best cooked as a whole cut.

Lean and tender meat, suitable for roasting.

Lean meat, great for braising or stewing.

Lean meat, perfect for stewing or grilling.

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

Lean meat, perfect for stewing or grilling.

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

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

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

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

Meat sliced into moderate pieces and used for braising.

Meat from short loin. Used for braising and roasting.

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

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

Meat sliced into stripes and used for braising or stewing.

Meat sliced into small pieces and used for stewing.

Meat sliced into moderate pieces and used for stewing.