Sutcha

Sutcha Eye Round Steak Canada

1 piece Eye Round Steak, from cattle from North America.

The Eye of Round Steak comes from the rump of the beef, more precisely from the semerolle. Since it comes from an area that is heavily used, this part is lean and tends to be more fibrous and a bit firmer to the bite than steaks from the back, such as roast beef and entrecote. But for this very reason, it is also cheaper than other steaks. Perfect for "sous vide" preparation, which makes the coarser fibre of the steak wonderfully tender.

Preparation:

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 fibres do not contract too much when prepared in a pan or on the grill and that 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 - Medium well (54-58°C core temperature)

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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

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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 flavour 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. Another important factor is 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 with an energy surplus for at least the last 100 days, which 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 appreciated by beef lovers.

The transport to Europe in ships at low temperatures allows the meat to mature optimally on its journey and thus arrive on the plate tender and juicy.

About the brand:

Sutcha promises that our team of experts always passionately selects 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