About Charolais beef meat

 

There are many aspects affecting the quality of meat. Some of them are well-known, some are not. It is very important that the meat is from young bulls, as well as the right breed, way of farming, processing method and maturing meat. Moreover, every part has its own taste and everybody must find what suits them best.

  • Charolais – white cow breed

    This breed comes from France but all the bulls which meat we use are bred in the Czech Republic. Charolais breed is one of the most popular meat breeds. It is named after a small town Charolais which is thus known to gourmets all over the world. The breed is raised for high quality meat, it tends to be large muscled and has excellent pasture skills.
    Our sister company Natural s.r.o. belongs among the most important beef cattle breeding companies in the Czech Republic. It is also an important exporter of genetic material and it cooperates with leading European breeding companies. The company owns the Bulls artificial insemination centre in Hradistko pod Mednikem.

  • Cattle farming

    Animals are raised naturally on pastures. Meat quality is affected by the movement of animals and varied natural food. Cows are not milked, all milk is sucked by calves which grow freely in the pasture. High weight gains are important for the quality of meat, so the animals can be slaughtered young, which is until the age of 24 months.

  • Slaughter and maturing meat

    Sensitive, stress-free slaughter is crucial for the right maturing meat. It is done on partner slaughterhouse in Eastern Bohemia, where the beef meat on the bone is hung for 1-2 months. This dry-ageing process takes place in a cool atmosphere (2°C) with controlled humidity.

    What happens during this carefully controlled dry-ageing is that natural enzymes work on the meat, making it more tender and relaxed. As the meat matures it becomes much tastier, developing flavour. Over this period the meat also gradually loses moisture, making the meat denser and much better for cooking. The result is beef that both tastes better and is tenderer.

  • Meat cutting

According to the French way, the meat is cut into 32 parts, each of which has its specific use in the cooking. Matured young beef meat can be prepared in a wide variety of steaks.We use the following parts of meat to prepare our steaks:

Sirloin steak – it is a steak cut of meat from the upper middle of the animal. It is very lean and tender.

Faux Fillet – cuts of the back part of the back of the animal. Steak is compact, lean, tender and aromatic. We recommend it to everyone as an introduction to our steaks.

Entrecote – Rib eye steak – it is a part of the back of the animal closer to the head. Steak is not so compact, individual muscles are joined with collagen and fat. Its taste is strong and its individual parts differ in taste. Experts consider it to be the best delicacy but it may not suit to everyone, especially women.

Rumpsteak – we prepare it from the upper part of the leg of the animal. The meat is compact, juicy and its taste is nicely balanced. Rumpsteak may not be as tender as a steak from the back of the animal.

Steak Tranche – it is also prepared from the selected muscles from the upper part of the leg of the animal. It weighs less, so smaller diameter muscles can be used for this steak.

Onglet – Hanger steak – the butchers used to keep it to themselves. It is a part from inside the body beneath the sirloin and the diaphragm is hung to it. Its flavour is very strong, steak has long muscle fibres, and it is very juicy. In France, it is considered to be a delicacy and it also becomes very popular in our country.

Steak Bavette – Flank steak – it is a steak cut from the abdominal muscles of the animal. It requires longer maturing if used as a steak, otherwise it could be a bit chewy. It has long muscle fibres, it is juicy and has a strong flavour. It is also great slowly stewed for a long time or braised at low temperatures.

Steak Arachnee – Spider steak – it is named after the fat marbling resembling of a cobweb. It is excellent, juicy and tender steak with deep flavour. It is a cut of meat found in the hollow of the hip joint and is difficult to remove as a piece. There are only two spider steaks from each animal.

Although steaks have been the most popular on the menu for nearly 20 years of the restaurant existence, “Bila krava” restaurant is not only a steak restaurant.

It would be a shame not to try parts of meat that must be prepared for a longer time. These parts are great slowly baked, stewed or braised at low temperatures. Cooking in vacuum at low temperatures, sous-vide method, has also proved to be very efficient and it is popular in recent years.

These famous traditional meals are offered as “Monthly special offer”. You can try either Beef Bourguignon, Charolais beef cheeks, Beef Osso Buco or Oxtail. Slowly stewed Onglet or Bavette are outstanding.

Fresh herbs, fine wines and full flavour vegetable are an inseparable part of these French delicacies.