About the breed
Product range & Stores
Farm beef
For this line of products we use steers that were grown on the local farm. Animals are usually kept outside on a free range. Their diet includes grass as well natural feeds of grains, corn and other.
We pay close attention to the housing and health of steers — we work with the most responsible farmers in the region. This allows to produce the highest quality beef at a reasonable price.
Why choose Miratorg Farm Beef?
Free
range
Natural
product
Supporting local
farmers
About beef Farm Beef
- Grass-Fed Beef
- Our production methods
- Product Range
Diagram of beef cuts
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Neck
Cooking recommendations
This is the meat takes from the parallel axis to the cervical vertebrae as far as the 7th rib, and naturally stripped by muscular film, without any subcutaneous fat. Neck of Beef is great for making braised stews, or for preparing a nourishing broth.
Blade
Cooking recommendations
Blade of Beef is taken from the forequarters, by separating along the natural seam between the ribs and muscles. Blade of Beef is a real all-rounder in a wide range of dishes – it’s a natural for boiling, but is just as great for making a rich goulash or other dishes made from finely-cut meat.
Knuckle
Cooking recommendations
Chunks of meat taken from the animal’s fleshy rump – a course of a large amount of succulent and juicy meat. Knuckle of Beef can be roasted whole – but most often it’s cut across the grain into steak portions to make beefsteaks or round steaks, to be cooked in the frying pan, or over an open fire.
Beef shank
Cooking recommendations
Shin is a part of the beef leg, directly next to the knee joint. It makes the basis for a really nourishing broth – or if you prefer, it can be used as the main ingredient in many jellied meat recipes.
Topside
Cooking recommendations
Topside is a part of the thigh. The cut is an oval shape, consisting of two thick muscles which are separated along the natural seam between the thick flank and the eye muscle. This joint is usually served either as a roast, or for braising.
Silverside
Cooking recommendations
Silverside is a beef cut taken from the rump. It can be rather dense, and this makes it a perfect roasting joint. However, if you prepare it over a low heat for around an hour, it turns out as a beautiful stew.
Ribeye
Cooking recommendations
Ribeye is the longissimus muscle from between the 7th and 12th ribs, where its surface is stripped with a natural layer of fat. This cut is famous for its cooking qualities when served as a Ribeye Steak.
Striploin
Cooking recommendations
This cut, taken from the long muscles of the animal, is known as Striploin – a slender cut which has been stripped of its tendons and coating film. It has a small fatty coating. This cut is most frequently used to make Striploin or New York Steaks.
Tenderloin
Cooking recommendations
Tenderloin is a cut of beer from the spinal ribs. This special location makes the meat outstandingly tender and highly prized. The reason is because this muscle is barely used in the animal’s motion, making the tenderness mentioned in its name a byword for delicious eating.
Backstrap
Cooking recommendations
Backstrap is one of the most slender cuts of beef, cut from the abdominal muscles. Most often it is used for making roulettes or hotpot dishes.
Brisket
Cooking recommendations
Brisket is a cut separated from the ribs, cartilage and Lower Third pectorals (i.e. from the 1st to the 5th rib), from the forequarters of the animal. Typically, brisket can have a fat quotient of up to 25%, and this makes it perfect for preparing many kinds of soups.
Flat Rib
Cooking recommendations
Flat Rib is cut from directly below the dorsal lumbar area – the ribs and intercostal meat. Flat Rib is considered a real delicacy, which cooks very well either on the grill, or alternatively braised or roasted.
