A moderately fatty cut. We offer our guests lean, tender meat of the neck.

It is an excellent choice for dinner, for instance, to prepare a favorite soup for your family members.

Customers often ask for grounding the chuck, as it can be used for preparing delicious cutlets.

This is a fairly fatty cut. We offer customers both, bone-in and boneless meat.

Firstly, you can cook flavorful Chakapuli from a beef brisket. Also, it can be boiled for dinner or grounded for cutlets.

As usual, the ribs are not tenderized, or in other words, deboned. Not unlike brisket, it is a rather fatty part. You can confidently use it for cooking Chakapuli or just boil it for dinner.

Aged beef and one of the most premium cuts. We provide both, bone-in and boneless- most tender and the softest parts.

It doesn’t require rinsing or pounding. We recommend: when grilling, the thickness of the entrecôte should be about 3.5-4 cm, whereas for frying (on pan) - 2.5 cm.

Has relatively low fat content, making it a leaner cut. Moreover, it is less sinewy and unlike other parts, it may require a little more cooking. On the other hand, fore shank comprises the shank cross cut, which can be used for cooking a very wholesome soup- needless to say, shin stands out for its high calcium content. Thus, doctors recommend it for people with weak skeletal systems and children.

Additionally, customers often ask to ground the fore shank cut – for cutlets, stuffed cabbage-rolls (Tolma), meatballs - whatever they find the most delicious.

Hind Shank is also a premium cut and if we called it “the mine of sizzling meat”, it wouldn’t count as exaggeration. It is from the hind shank we get the following slices: steak, ram steak, premium steak, spider steak.

What’s more, from the hind shank we get stew beef premium, which you can use to prepare a dinner meal or, if you wish, cook it in the oven. Again, here is the exquisite shin cut too, useful properties of which we have already mentioned.

A fairly fatty cut. You can buy both, bone-in and boneless portions.

It is used for cooking Chakapuli. Also handy for boiling for dinner, grounding for cutlets, stuffed cabbage-rolls (Tolma) and meatballs.

If you would like to have the softest beef steak, you need to ask for the back ribs. In this very spot is located T-bone, Filet Mignon, which are remarkably savory cuts.