Chilled Steaks Choice

Choice category is top selected meat with high degree of marbling. Enjoy rich taste, intense flavor and delicate texture of chilled steaks.

Striploin Steak

Striploin steak, which is also called New York or Kansas, is cut from a thin edge. This meat is of the Choice category — with the high degree of marbling, which provides the steak with a delicate texture and excellent flavor. Striploin turns out to be wonderfully juicy with any roasting, but we still recommend medium rare — it emphasizes all the softness and richness of taste.

Ribeye Steak

Ribeye is a true gem of premium meat due to its rich flavor.
Premium Black Angus steak is found in a low muscular load area, which makes the meat to be tender and juicy. When the steak is cooked thin streaks of fat saturate the muscle fibers revealing the rich meat beef flavor. Ribeye choice is perfect option for family dinner and special occasion

Carpaccio

Marble beef carpacciois a dish for real gourmets. This cold snack appeared in Venice. It was namedafter the famous painter Vittore Carpaccio. The reference to painting here isnot accidental at all – carpaccio has such a delicate structure and refinedtaste that its preparation can be safely called art, and the chef is an artist.To garnish and serve carpaccio, only the best ingredients are used: noble hardcheeses, delicate extra virgin olive oil, balsamic vinegar, crushed nuts,capers, arugula.

Ingredients:
beef

Cooking Method 1:
1.      Preparethe sauce for beef carpaccio: lemon juice is mixed with olive oil. Distribute thesauce all over the plate.
2.      Spread thecarpaccio on a plate.
3.      Lubricatethe top with a thin layer of olive oil.
4.      On acoarse grater, grate the parmesan over the carpaccio.
5.      Add saltand pepper to taste.
6.      Spread thecapers on top of the plate and sprinkle with arugula salad. Traditionalcarpaccio is ready!

Recipes 1

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Chilled Steaks Choice

Striploin Steak

Ribeye Steak

Carpaccio

Recipes 1

Recipes 2

Recipes 3