Steaks

Beef is the king of meats

and meat for kings

The French say, “beef is king among the meats and meat for kings”. But to deserve this award, the following conditions must be met:

The right breed – meat breeds are characterised by high quality meat. The Charolais breed is the most famous of the French beef cattle breeds.
Age of the animal – the highest quality meat comes from young bulls up to 18 months of age grazing freely on pasture.
Maturing of the meat – the fineness, tenderness and succulence of the meat is due to its maturation after slaughter. The meat should be matured for at least 14 days in hanging quarters at a temperature of 2-4 °C, when the muscle fibres are transformed by lactic acid and enzymes. Stress-free slaughter is essential for the meat to mature properly.
Proper cutting and preparation – The French cut the meat into 32 parts, almost all of which have their own specific use in the kitchen.

Types of steaks

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 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.