Organic beef cooking from Hereford an ideal material for steaks and burgers.
Genetic characteristics of Hereford cattle and especially marbling of meat determine its unique taste, flavor and nutrition. Our steaks “grow” in the NATURA 2000 adding to them the value of ecological. Seasoned for at least. 2- 3 They take weeks under optimal conditions of taste and aroma.
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Is this a good restaurant or a scrumptious summer barbecues even the most demanding gourmet award, it is one of a kind. With good beef, of course, you can cook a lot of delicious dishes, but the steaks and burgers are the pure essence of a good and healthy beef.
Herefordstek
Culture preparation and consumption of steaks from USA, but because of the exceptional qualities of these dishes they made their home for good in good restaurants and home parties. For the satisfaction of demanding consumers the origin of beef in this case is decisive. Hereford especially from the organic farm is the best option.
It is difficult to compare the steaks from the dairy breeds or other breeds of meat steak from Hereford. Who has not tasted them did not know, and without tasting it will be difficult to understand this truth. It's just as comfortable to drive A1, the "child" or a luxury limousine. Too reaches, ale hmm ….. the difference is substantial.
Consumers little known fact is that with such. Hereford one can get, unfortunately, a relatively small number of servings of a particular type of steaks. The most valuable Porterhouse + T-bone steaks are just 3% live weight of the bull. With a live weight 600 – 700 kg is about 20 – 22 kg of beef which, depending on the thickness of the cutting portion, achieved only about 30 aliquot of this type of steak.
This has an impact on the price you have to pay in a good restaurant or butcher shop, eg. z a T-bone z Hereforda. The Polish restaurants it varies from 120 – 160 Dollars for portion, in the shop 120 – 160 zł/kg. Some say it's too much. But remember, that the raw T-bone should weigh at least 300 – 500 g and to have a 2,5 – 3 cm thick.
Herefordsteak
Good material for a steak starts with the demolition of the half-carcase professional Hereford.
Beef cooking obviously can not be completely consumed in a fresh state. Half-carcass should be hung in the cold 14 days, then be professionally dismantled. The material of the highest quality steaks obtained, the cut portions of steaks ripen in the cold next 2 – 3 weeks. One skilled in the demolition should know, that the efficiency depends on the quantity and quality of the harvested material steaks. It should be noted, that only cattle grazing on meadows in summer, and in the winter fed with feed from organic meadows give us the best HerefordSteaka. Other breeds of cattle and a belted industrial feed beef treściwymi provide a much worse taste and smell.
Types of steaks and the way they cook:
PorterHouse Steak Hereford cut in a very similar way to T-Bone. but it is much more. For it is cut out of the, where beef is the thickest. Serving steak weighs PorterHouse 500 for even 1000g and should therefore be fried 6-8 minutes per side. Served mostly as a side dish for 2 people, cut into smaller slices from the bone odkrojone.
T-bone to klasyczny steak z Hereforda, adored by fans of beef. It is the most popular steak in the USA and England where he became a legend. Its name derives from the characteristic bone shaped T which divides steak 2 not equal parts. This is a smaller part of a larger loin roast it. T-bone is therefore in the two flavors, roast beef and sirloin. Are prepared portions 300 – 500g o grubości 1,5 – 3 cm.
Rib-eye Steak it is a slice of rib-eye steaks maturing on. It has a high degree of marbling and is therefore extremely delicate and full of flavor. Served with bone or without, depending on the preference of the consumer. Portion of unwrought weighs on average 300g.
New York Strip Steak a steak roast beef derived from parts having great flavor and texture of the meat. By many experts considered the tastiest steak from Hereford. Its fresh weight is 200g okiło.
Naming steaks, is associated with the portion of the meat from which. They are now generally recognized standards in the world. The most recognizable types are (CLICK ON THE NAME, TO OPEN):
Equally worth commands are:
- Chateaubriand
- Antrykot
- Filet mignon
- Steak with leg
- Steak with silverside top
To cook a good HerefordSteaka do not need anything but a good piece of meat, salt and pepper.
HerefordSteak
Additional spices spoil its taste. For connoisseurs, it is obvious, that raw steak should be marbled and have a hoop tłuszczyku. Excellent culinary effect is achieved if the meat was before his cook undergo a process of maturation and dry.
Steak of Hereford can be completed only additions of the vegetables from the oven possibly potato or fries. If someone offers additional sauces, marynaty, itp. This means that given the meat of lower quality and simply without the help of these various additives steak will not taste good. During the preparation of, steak can be turned over only once. Grillując, staek frying, do not pierce it with a knife, widelcem itp. This fact, that will leave out the juice and our work of culinary art is not juicy. After a few minutes our steak is ready and we put it on the plate. Let him breathe for the next 5 minutes to absorb all the juices. Hereford steak tastes best on a wooden plate, or aesthetic board.
Culturing Hereford think not only about optimizing breeding purposes but we know and understand what the final product is a healthy beef cooking. Our contacts with chefs and restaurateurs confirm that the care shown at the time of Hereford cattle brings excellent results on a fork even the most picky eaters.
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