CATTLE BREEDS
As the culture of dry-aged steaks evolves, so does the understanding of different types of steaks. Depending on the country of origin, there are some differences in animal farming practices and meat processing, but internationally established standards and categories have been created, which are essential for understanding the specifics of each steak.
Before introducing the cattle breeds available in our offer, it's important to mention a term often used to explain meat quality. "Marbling" refers to the fat distributed between the muscles of the cattle, also known as intramuscular fat. This fat visually resembles marble, as the dark red meat is interlaced with a dense and evenly distributed network of white fat. We can say that the higher the "marble," the more flavor the steak has.
The Beef Marbling Score (BMS) is a system used to evaluate the quality of beef based on the amount of intramuscular fat. BMS ranges from 1 to 12, with 12 being the highest grade. It is determined by examining the cross-sectional surface of the ribeye muscle between the 6th and 7th rib.
Black Angus
Originally from the Angus region of Scotland, also known as Aberdeen Angus, Black Angus beef is infused with intramuscular fat (marbling), giving it consistent flavor, juiciness, and remarkable tenderness. When fed grains for the last six months, the meat develops even more fat, enhancing its tenderness, flavor, and juiciness.
Belgian Blue-Limousin
This is a crossbreed between Belgian Blue and Limousin cattle. Belgian Blue, nicknamed the "bodybuilder of cattle," is a large breed with pronounced musculature, with mature bulls reaching weights of up to 1,300 kg. Young bulls are castrated to suppress testosterone production, which affects the flavor of the meat. Limousin cattle is a French breed, and the steaks from this crossbreed are notably large and tender with a relatively low fat content.
Hereford
Hereford beef originates from Herefordshire in England and is raised under the highest animal welfare standards, enjoying a grass-fed diet on lush pastures. Since they are grass-fed, the meat has excellent flavor, juiciness, and tenderness.
Holstein
Holstein cattle are a large breed primarily raised for milk production. When Holstein cows can no longer produce milk, they are sold for beef. Due to their 4% higher milk fat content compared to other breeds, their beef has an added richness and creamy flavor that sets it apart in texture.
Rubia Gallega
Originating from the Spanish region of Galicia, Rubia Gallega literally translates to "Galician Blonde." Unlike conventional farming where cattle live for 30 months or less, breeders of this breed allow them to mature and age from 8 to 12 years. Thanks to the cow's age and a natural diet of grass, hay, and other forage, the flavor of this beef is often described as rich and intense, with notes of blue cheese and a subtle sweetness.
Simmental – Charolais
The Simmental – Charolais breed is a cross between Swiss Simmental and French Charolais cattle. Despite the nicely developed intramuscular fat and red meat in both breeds, this crossbreed has a slightly firmer texture and a mild yet distinctive beef flavor compared to Angus. Simmental beef has a deep red color, beautiful intramuscular fat distribution, and a characteristic mild flavor not found in other beef types.
Simmental – Salers
The Salers breed, pronounced "Sa-Lair," originates from the Central Massif in France and is one of the oldest cattle breeds in the world. Its meat is known for its juiciness, bright red color, and marbling with similar characteristics.
Simmental – Golden Age
Simmental Golden Age steaks come from the Swiss Simmental breed mentioned above, with the "golden age" referring to the age of the cattle, 5 years or older. These steaks are significantly larger due to the size of the cattle and have a more pronounced flavor and aroma compared to regular Simmental steaks. These steaks feature fat with a characteristic light-yellow color and require longer cooking times.
Wagyu
This is a special breed of rare Japanese black cattle. It is renowned for its unique flavor, aroma, and exceptional nutritional values. Characterized by its high intramuscular fat content, or extraordinary marbling, Wagyu offers unparalleled tenderness and a rich, buttery taste. Wagyu is graded by quality from A1 to A5, as well as by the amount of intramuscular fat. The fat is measured using the BMS (Beef Marble Score) standard, ranging from 1 to 12.
Wagyu Olive
Wagyu cattle fed with olives develop exceptionally juicy and tender Olive Wagyu beef. These steaks have higher levels of oleic acid, resulting in a slightly nutty flavor with hints of olive oil. The evenly marbled yellowish fat provides a melt-in-your-mouth texture.
Sashi Beef
"Sashi" is a Japanese word meaning "marbled," and the meat is selected and characterized for its marbling. Only a limited number of cattle have the genetic potential for a very high degree of marbling. This, along with classification and selection, makes Sashi a niche product. It is a choice for meat enthusiasts who demand more than tenderness and appreciate flavor and juiciness.
Sashi meat is not popular because it is cheap, exotic, or from a specific breed or country. Sashi stands out for the genuine satisfaction it provides with every bite. At the annual World Steak Challenge competition, Sashi beef was crowned the best in the world in 2018 and 2019.
Sashi Choco Beef
Specially bred in the pristine Nordic nature full of lakes and green pastures, Ayrshire cattle are carefully fed with chocolate, giving the meat a darker color and imparting sweet notes to the steak's flavor.