The most expensive muscle, which is unmatched in its fragility and softness. We can divide it into two parts, fillet mignon (from French: cuddly, favorite) and Chateaubriand (from the name of a French writer who loved this part of the tenderloin). For this part of the meat, we recommend ordering rare or medium rare.
A muscle without visible fatty excesses, with the flesh (membrane) at the bottom, which hould be cut before grilling. The meat from this area is soft and tender. We recommend ordering the roast beef half rare or medium rare.
Available with the bone (Rib-eye on the bone or also Cote de Boeuf) or without the bone. It is a muscle with a pronounced fat overgrowth, which gives it an amazing taste. In this case, we recommend semi-rare or medium-rare.
Roast beef with sirloin connected with a T-shaped bone. It is a very popular part of the meat, which owes its unusual taste to the bone. An interesting fact is that the part of the T-Bone where the tenderloin and the roast beef are of equal size is called the Porterhouse. The name comes from a pub in Ireland that first served a steak in this form in 1814. We recommend ordering this muscle in a semi-rare or medium-rare degree.
A large muscle that is fed with a characteristic long rib bone. It is this bone that owes its name and unique taste. We recommend ordering the tomahawk half-rare or medium rare.
Steak belongs to the cutting muscles of the thigh. It is located at the top of the sacrum and is one of the most noble and delicate muscles. Its maturation period is about 5 weeks, and we recommend ordering it medium rare.
A very thin and slightly dry-in taste steak classified as a leg muscles. It tastes best in the medium well version because it is not a very fragile piece of meat.
Steak from the front of the leg, also known as a ball among butchers. This muscle is very thin, with a pronounced overgrowth of connective tissue in the middle of the cross-section. Due to its lower tenderness, we rely on ordering it medium or rare.
A small muscle on the thigh, much more delicate than the Walnut. This steak is characterized by lean meat, which is cut across the grain into small pieces to resemble a tenderloin.
Steak cut from the hip joint. It owes its name to a structure that resembles a spider’s web. It is a very juicy muscle with pronounced fatty excesses. We recommend it medium-rare.
A very popular leg muscle especially in South America. However, you cannot compare the Polish version with the South American one because the weight distribution and structure of the animals is completely different, which also significantly affects the taste of the meat. This steak has a very distinct taste, however, after grilling it is often not crispy, so we recommend it in a medium or deep-fried version with lemon juice.
A muscle cut from the top of the patch. Its characteristic feature is a clear, coarse fibrous structure with long muscle fibers. The name of this piece of beef comes from France and it is a very popular steak in these areas, served with french fries and sauce for lunch. We recommend it in the medrare or rare version. Interestingly, this steak has a characteristic milk flavour.
A steak cut from the bottom of the patch. This muscle is very popular in the United States. We recommend it medium or more well done.
