Did you know that in addition to its nutritional value, fresh beef has a variety of uses in the kitchen? Everybody can appreciate its unique taste and versatility. Read more about the various types of beef produced by EU farms and learn more about how to cook it to get the most flavour out of each serving!

Types of beef used in the kitchen

Every time we mention beef, we mean unprocessed meat. Like any meat produced in the EU, it comes from well-tested beef cattle, and because of that it has unique qualities. To ensure consumer safety, the meat is also properly labelled.[i]

Farms in the European Union produce three kinds of beef used for cooking – veal, baby beef and beef proper.[ii] The meat does not require long cooking and is suitable for consumption when it is raw (as steak tartare) or medium rare (as steak);[iii] However, the usefulness of beef does not end there – it has many more uses!

Beef – how to use it in the kitchen?

Beef is a really versatile meat and there are many uses for it in the kitchen. We decided to list them according to the various cuts:

• Short loin – excellent for a roast, rump steak, brisket and chopped steak, as well as for braising and slow cooking;
• Entrecôte – use it for steaks and roasts, as well as for frying and grilling;
• Rump cut – bake it whole or fry it. It is used for the famous New York Steak, as well as for the T-Bone steak – this one also includes the bone-and tenderloin;
• Tenderloin – the most tender cut, perfect for frying and roasting whole. You can use it to make steaks, chops and steak tartare.

Other cuts of beef that can be roasted and braised whole are:

• Top round – ideal for roasts, chops, fondue, steak tartare, rump steak and brisket;
• Bottom round – a perfect choice for roulades and roasts;
• Silverside – you can use it to prepare small roulades;
• Top sirloin – perfect for steaks, fondue, brisket and steak;

Savour the taste of European beef in your kitchen!

There is no doubt that beef is a truly versatile meat. Fresh and high-quality meat can be distinguished by its bloody-red colour, visible bright white marbling and moist surface.[iv] All these features you will find in beef from EU farms. You will surely appreciate its taste when preparing your next delicious dish!

[i] M. Adamski, Uwarunkowania jakości wołowiny kulinarnej, AgroFakt.pl, www.agrofakt.pl/wolowina-kulinarna (retrieved on 15.07.2022)

[ii] P. Wójcik, Prawie wszystko o wołowinie, Warsaw, 2014, p. 19

[iii] E. Bak-Filipek, Uwarunkowania rozwoju rynku wołowiny w Polsce, Warsaw 2021, p. 85

[iv] Ibidem, p. 23.