Are you aware that fresh beef, beyond its nutritional value, offers a wealth of culinary possibilities? You’ll certainly appreciate its unique taste and versatility. Learn about the types of beef produced in EU farms and how to cook this meat to fully harness every portion’s potential!
Types of culinary beef
When we talk about culinary beef, we refer to unprocessed meat from tested cattle, known for its unparalleled quality and consumer safety through labeling.
In the EU, there are three main types of culinary beef: veal, young beef, and proper beef. This meat does not require lengthy thermal processing and is perfect for raw (as tartare) or rare dishes (as steak).1
Using beef in the kitchen
There are truly many culinary uses for beef. We’ve categorized them by part of the carcass:
• Rump – excellent for roasting, rump steaks, and is also great for stewing and slow cooking;
• Ribeye – perfect for steaks and roasts, as well as for frying and grilling;
• Roast beef – ideal for baking whole or frying. Famous cuts such as the New York Steak and T-Bone steak are sliced from roast beef;
• Tenderloin – the most tender part, ideal for frying and baking whole. It is perfect for preparing steaks, beefsteaks, roulades, and tartare.
Savor and enjoy the quality of european beef!
EU beef is distinguished by its vibrant red color, visible white marbling, and moist surface, which indicates freshness and high quality.2 Utilize its exceptional taste qualities by preparing your next exquisite dish in the kitchen!
1 E. Bąk-Filipek, Uwarunkowania rozwoju rynku wołowiny w Polsce, Warszawa 2021, p. 85
2 Tamże, p. 23
