Beef offals are widely used for culinary purposes. The heart and tongue are considered noble offal – they often replace high-quality meat in many dishes. Beef liver steak is also very popular because of its unique taste. Beef gull, from which you can cook a dish called “Tripe”, which has been on Polish tables since the fourteenth century. Another popular dish is “Ogonówka”, which is a traditional Old Polish soup made of decoction of beef tails. Beef offal contains a large amount of vitamin D3, coenzyme Q10, choline, copper, zinc, folic acid, vitamins A, D, E, K, B12, selenium, collagen, protein and many other ingredients needed to maintain a healthy balanced diet.
HEART WITH CAP /WITHOUT CAP – USE: for stew
LIVER – USE: for frying, cooking, for grill steaks
LUNGS – USE: stew
KIDNEYS – USE: stew, for cooking
TONGUE – USE: for cooking, frying
TRIPE – USE: for cooking, for stew
BONES – USE: for boulion
TAIL – USE: for broth
TENDONS – in a butcher shop or market in Poland are not found very often . However, they are the basis of many cuisines, including Chinese, Japanese, Korean, Thai, Taiwanese, Filipino and Vietnamese. In the dishes of these countries, beef tendons are the basis of tasty sauces and stews. The main components of the beef tendon are collagen and elastin. These connective tissue play an important role in bone health. Studies have shown that a diet rich in collagen prevents the loss of bone mineral density.
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