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Sutcha
Sutcha Chuck Tender Steak / False Filet, Canada
ca. 250 g4 DAYS AVERAGE FRESHNESS
ca.
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1 piece Chuck Tender Steak, from cattle from North America.
The name of this cut comes from its shape and origin - elongated with a narrow tip, similar to a tenderloin (filet) and not from its tenderness. Due to the similarity, it is also called false filet. This cut comes from the upper shoulder area, the so-called chuck and is known for its strong, meaty taste and is traditionally used whole for a hearty stew. The cut is free of fat and sinews and therefore also a cheap alternative to the filet steak.
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Preparation:
The steak is very lean and should be cooked slowly rather than fried or grilled. It is perfect for "sous vide" preparation, which makes it particularly tender. It is also suitable for slow braising.
We recommend taking the steaks out of the refrigerator and unpacking them at least one hour before preparation. This brings the meat to room temperature, which ensures that the muscle fibers do not contract too much when preparing in the pan or on the grill and the liquid is better retained in the meat.
It is also important to let the meat rest for a few minutes after preparation so that the liquid can distribute itself well in the meat again and the meat juice does not escape and the steak remains juicy.
Recommended degree of doneness: Medium (54-56°C core temperature)
Origin: North America, USA and Canada
Breed/Category: Angus and Hereford, steers and heifers
Husbandry: Free range, 100 days feedlot
Feeding: Grain Fed -> Grain feeding
Maturation: vacuum-matured, at least 30 days
Origin:
North America is one of the best-known regions for breeding quality cattle. In this case, the meat comes from cattle from Canada and the USA.
North American beef is known worldwide for its intense flavor and tenderness, which are created by the intensive marbling of the meat, i.e. by the high proportion of intramuscular fat. Mainly cattle of the Hereford and Angus breeds are bred. An important factor is also the free range on the lush pastures and the sufficient exercise of the animals and the subsequent intensive feeding.
GRAIN FED - Grain feeding means that the animals have been fed for at least the last 100 days with an energy surplus that is supplied via grain and corn in order to achieve optimal intramuscular fat penetration, the so-called marbling. This feeding process leads to a very high juiciness of the meat, which is highly valued by beef lovers.
The transport to Europe in ships at low temperatures allows the meat to mature optimally on its journey and thus arrives on the plate tender and juicy.
About the brand:
Sutcha promises that our team of experts will always passionately select the best meat you could wish for. Not only in our own country, but all over the world we search for the best meat products and producers that we are completely convinced of. Our experienced butchers then cut each portion by hand. Our Sutcha steaks are then delivered to your home chilled - just for you. All these are reasons why you can enjoy the best meat with Sutcha.
Packaging:
Vacuum-packed / cardboard
Kitchen hygiene:
Kitchen hygiene is important: Keep the cold chain, store separately from other products, work cleanly, heat thoroughly before consumption!
Storage conditions:
Store chilled at 0-4°C
Processor:
VELKÁ PECKA s.r.o.
Sokolovská 100/94, Karlín
Praha 18600, Czech Republic