Products of Koutsioftis' Farm
The tradition, the passion and the know-how of Koutsioftis Farm have resulted in unique beef products of excellent quality and unique taste, without additives, hormones and antibiotics.
PREMIUM BEEF PRODUCTS OF GREEK BREEDING
Black Angus Burger
Delicious burger made from 100% selected fresh Black Angus beef, extremely tasty and healthy
Black Angus Tomahawk
One of the most impressive cuts of a calf due to the great weight and size of the steak bone
Black Angus Rib Eye
The steaks served by top chefs and restaurants around the world! Tender, juicy Ribeye
PREMIUM GREEK FARMED BEEF CUTS
Striploin steak, also known as sirloin, is found on the back of the back of the calf following the short loin.
Basically it is a triangular cut in the "tail" of the cow and if the animal is old and well-reared it has a corresponding layer of fat.
It consists of the first 'counter' steaks with mignon fillet. It takes its name from the characteristic 'T' bone that forms between the steak and the fillet.
Porterhouse come from the back of the small fillet, where the fillet is thicker. The result is a large, heavy cut steak
The ossobuco, which in Italian means bone with a hole in it, takes its name from the characteristic shape of the piece of beef shank, the mouse we all know but cut into a slice with the bone and marrow.
When we say brisket, we mean the calf's breast.The calf's breast is a large piece of the animal that consists of two muscles, one dry and one fatty, separated by a layer of fat.
Prime rib, also known as standing rib , is the undisputed king when you've decided you want to grill a big piece of meat.
The Tri-tip is located on the posterior part of the back of the calf. It is a fine piece of boneless bone, with external fat and internal muscle lateral fibres.
A chuck roll steak comes from a piece of the neck of a young calf. It is a piece of beef with medium-fat and soft fibers.
Flank Steak comes from the belly of the calf, under the 'short loin'. This is a well-exercised part of the calf, which makes it less tender but particularly tasty due to its fatty structure.
Flap Steak (Bavette)
The Flap Steak is a cut with a very intense meaty taste. It has an anarchic structure and is rich in intramuscular fat. A tender and tasty meat that tastes similar to the equally rich tasting Ribeye.
Skirt is one of the tastiest cuts of beef and although objectively considered a tough cut, with a lot of binder, it is still of course an excellent "steak" for grilling.
This large piece of meat comes from the shoulder area and yields cuts known for their rich, beefy flavor. Perfect for slow cooking as well as more tender, grill-ready cuts like Flat Iron Steak.
In Australia they call it spider steak which suits it perfectly because of the radial and complex arrangement of its fat.
Eye Round (Νουά)
The back of the thigh. Also suitable for a formal table. It is usually served whole and is ideal for cooking in the pot (braised, lemon, pot roast). After cooking, it is easily sliced into thin slices.
This particular piece is on the front of the thigh and reaches down to the knee. It is cooked exactly like panties, only with less fat. Because of its high collagen content, it is suitable for tying the sausages in the pot.
This cut fits like a glove in the archetypal Sunday stew, in a stew, in a wine stew or in a lemon stew.
Commitment to high quality in every piece of meat
The unique diet strengthens animal muscles with omega-3 fatty acids and vitamin E. It has been proven that “Perfume” meat contains 6 times more omega-3 fatty acids than conventional beef.