„Norfa“ senior butcher Dainius Bartošius discusses the differences between beef cuts, the most popular beef steaks, how to cook the perfect steak, and how to avoid mistakes.
“The beef tenderloin is the softest part, perfect if you want to quickly cook a steak. Ribeye is very juicy due to the marbled meat structure, ideal for grilling. The sirloin is leaner but also very suitable for steaks,” says D. Bartošius.
Only meat from beef cattle is suitable for steaks
There is a common myth that beef is tougher meat than pork, so it is harder to cook, requiring longer marinating and cooking times. This is partly true, although the quality of beef has fundamentally changed in recent years, so we can forget old truths and get to know high-quality beef anew.
You have probably heard doubts about whether the beef sold in stores is from beef or dairy cattle – the meat of dairy cattle is not the best choice due to its structure. At “Norfa,” you won’t face such a dilemma. Only meat from Lithuanian farmers’ beef cattle is sold here, delivered from UAB “Rivona” meat processing plant.
About 210 cattle are slaughtered per month. About 53 tons of cut beef are sent to trade and reach store displays the same day. Beef is cut and ground according to trade demand, ensuring both quality and freshness.
A wide selection on one plate
The result will always be perfect if you correctly choose the beef cut according to the recipe. D. Bartošius advises choosing the best beef parts for steaks: tenderloin, ribeye, or sirloin.
“The tenderloin is the softest part of the beef, so it is the best choice for a steak. Due to their structure and more pronounced flavor, sirloin and ribeye are also very valuable. Ribeye has a fat layer not on the edges like sirloin but in the middle – during cooking, it distributes evenly and gives the steak a special flavor,” says the butcher.
Fairly firm meat with less fat includes beef rump, brisket, and shoulder. A suitable marinade softens the meat, so you can prepare a great dish in a closed grill or oven. If the meat piece is larger, longer stewing time will be needed for the meat to become juicy and melt in your mouth.
Rump, brisket, and shoulder are also used for ground meat production – from it, you can make burgers, lyulya kebabs, stewed meatballs with sauce, dumpling fillings, and other delicious meat dishes.
Beef ribs are a very valuable meat part. However, their preparation takes a long time – slow cooking at low temperature is best to reveal the special flavor, and the soft, juicy meat will simply fall off the bones.
Long preparation is also needed for beef shank – but the effort will be rewarded. With a tasty sauce and mashed potatoes, it is a hearty and delicious dish.
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Haven’t tried beef cheeks yet? Marinated and stewed, this meat part is a true discovery for gourmets – tender and juicy.
Aging changes the meat structure
Still, fresh beef has a firm meat structure, so its preparation requires longer time. However, the quality of beef has fundamentally changed due to meat aging technology – dry-aged beef does not require marinating, and cooking a soft and juicy steak takes only a few minutes.
“Even tenderloin, ribeye, or sirloin, although the softest parts, are best chosen aged for steak. Fresh beef is more suitable for stews,” says D. Bartošius.
About 3 tons of aged beef from the best parts – tenderloin, ribeye, and sirloin – are prepared monthly in aging cabinets and chambers installed in “Norfa” stores.
Beef is aged for at least 3 weeks, fermented at about 1.5 degrees Celsius, with constant 75–85% humidity. During the process, enzymes in the meat naturally soften muscle fibers, the meat matures, becomes softer, juicier, and gains a rich flavor and aroma.
As the demand for aged beef grows, the network of aging cabinets is expanding, and aging chambers have been installed where the amount of meat has increased tenfold.
An aging chamber is installed at “Hyper Norfa” on Kalvarijų Street in Vilnius, two more chambers are newly installed at “Norfa Base” store in Vilnius and “Hyper Norfa” in Šiauliai. “These stores have a larger assortment of aged beef: rumps, necks, from which various steaks and minced aged beef are prepared,” says D. Bartošius.
Gourmet burger with beef steak
Ingredients:
- 1 piece of “Norfa” aged beef ribeye,
- salt and pepper to taste,
- 2 burger buns,
- 2 slices of cheese,
- several pickled cucumbers,
- ½ red onion,
- 2 tablespoons mayonnaise,
- 1 tablespoon mustard,
- several lettuce leaves,
- fresh greens to taste.
Preparation:
Take the meat out of the refrigerator and let it warm to room temperature.
Pat dry with paper towel, brush with oil, and grill or fry for 4-6 minutes to desired doneness. Add cheese at the end of cooking.
Place the cooked meat on a warmed plate, sprinkle with salt and pepper. Let rest for a few minutes.
Cut the bun in half and warm it.
Slice the vegetables, mix the sauce from mayonnaise and mustard.
Cut the steak into strips, place inside the bun, layer the vegetables, and season with sauce.
Enjoy your meal!
