Miratorg beef rump steak. Use special steak tongs. Filet mignon doesn't need to be aged.

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The reorientation of consumers to domestic products has become an obvious trend: the food embargo and the devaluation of the ruble, of course, played a role. But we must also give Russian manufacturers their due: in order to take the place of imports, they must first create their own product. And they succeeded. However, the main issue that worries the consumer is the quality of this product and its price compliance.

A good example is beef for. Before the introduction of sanctions, almost the entire volume of premium cuts was imported from the USA and Australia, world leaders in the production of selected beef. Until recently, there was no need to talk about Russian analogues: there was no mass production, and individual farms produced meager volumes compared to market needs. The new reality in the Russian food market coincided with the launch of a unique project - the first mass production of high-quality Black Angus beef.

Let’s face it, for many restaurants deciding to work with a domestic manufacturer was not an easy decision. Read about what experience they gained and what myths they had to part with in our material, prepared with the support of Miratorg, the country's largest meat producer.

Myth No. 1. High-quality beef for steaks can only be produced abroad.

Unfortunately, literally until recently this myth was a harsh reality. Back in the 30s of the last century, the Soviet Union made a conscious choice in favor of the development of dairy cattle breeds. Milk was the main product, and meat was a by-product. Accordingly, there was simply no talk of high quality: cows that stopped milking were sent for processing. Therefore, the meat was tough and completely unsuitable for steaks.

Beef breeds of cattle are genetically programmed to increase muscle mass and form fatty layers in the muscle fibers. For example, a bull of the world's most popular beef breed, Aberdeen Angus, can gain up to two kilograms of weight per day if fed properly.

Miratorg began forming an elite livestock of Aberdeen Angus in Russia in 2010, and now the company’s pastures in the Bryansk and Kaliningrad regions contain more than 300 thousand heads of these animals. They easily adapted to the Russian climate and live outdoors all year round, in natural conditions.

« We have many friends and partners among beef producers around the world, and after consulting with them, we decided that Aberdeen Angus was the best choice for producing high-quality beef.

Why this breed? Firstly, they easily adapt to almost any climatic conditions. Angus thrive in the hot climate of Australia, in the northern states of the USA, and in Canada, where the climate is very similar to Russia and winters can be very harsh. Here they live in the Bryansk and Kaliningrad regions on free grazing - literally in an open field - and tolerate Russian frosts well.

Secondly, Angus are a “restaurant” breed: they have a very good, even, almost perfect back, which perfectly develops marbling. And finally, this is a medium-sized breed, which is also important: a steer aged 18-20 months weighs 600-650 kg, which means exactly the diameter of premium cuts that restaurants need - no more and no less.”

Myth No. 2. The secret to getting marbled beef is minimal mobility of the bull, special massage and classical music.

In fact, the marbling of meat is determined by two factors. The first is genetics: if an animal is not genetically inclined to form fat layers between muscle fibers, then fat will accumulate on top of the muscles, and not inside. The second factor is proper fattening of the animal: natural and systemic.

Mikhail Pavlinov, specialist at Miratorg:
« Until 12 months, our bulls are raised on pastures: now we have 42 farms and each farm contains approximately 7.5 thousand heads. The Angus are then moved to a special feedlot where they are given a special balanced diet. Now their main food is a high-calorie grain mixture (corn, barley, wheat, which we grow ourselves) as well as mineral supplements. There are no chemicals, antibiotics, hormones, or steroids in this mixture - it is a 100% natural product. Thanks to an effective feeding system, within 150 days of fattening the animal practically doubles its weight, gaining up to 1.8 kg per day. As for classical music, it can hardly replace a rich and regular diet.”

Myth No. 3. Only premium cuts are suitable for cooking steaks.

Indeed, in Russia, customers are accustomed to ordering steaks from the usual premium cuts. For restaurants, the standard set - tenderloin, thick edge (ribeye) and thin edge (striploin), as well as their derivatives: bone-in ribeye, T-bone, and so on - was also convenient.

The explanation for this state of affairs is very simple: other cuts - they are also called “alternative” - were simply not imported to Russia. They are more difficult to work with, additional skills and knowledge are required from the chef, and it is more difficult for the manufacturer to ensure quality.

The crisis put everything in its place: restaurants realized that with the right approach, alternative cuts provide not only a wide range of cooking options, but are also not inferior to premium ones in taste, juiciness and appearance. In a word, they are quite in demand by clients, and at a price significantly lower than premium ones. Flank, ramp, top blade, machete and many others have replaced ribeye and sirloin on steakhouse menus.

Eldar Kabirov, co-owner of the restaurant:
« In addition to premium ones, we actively use alternative cuts: Top Blade, Short Ribs, Chuck Roll, Rump Steak, Flank, Inside Skirt. Each of these steaks is beautiful in its own way: they are complex, powerful, with many undertones, each with its own special texture and recognizable taste.

Today, there are many ways to prepare them: some types of steaks from alternative cuts can be cooked in the classic way - just grilling and nothing more - for others, marinating or preparing sous vide is better.”

Myth No. 4. It is believed that the most delicious meat is fresh.

This is one of the most persistent myths, based on a simple idea: the fresher the better. In the case of meat, especially beef, things are a little different. It is no coincidence that when buying fresh meat from a freshly slaughtered animal, the buyer does not understand that this is exactly the reason he has to spend so much time in the kitchen to get an edible dish, and not a tough, fibrous piece that cannot be compared with the tender and juicy steak at the nearest steakhouse.

Perhaps restaurateurs know some secret? In fact, there is no secret - beef needs time to “mature”, and for marbled beef this is a fundamental condition for obtaining a quality product.

, co-owner and chef of the restaurant:
« I absolutely disagree that fresh meat is the most delicious. By the way, in Italy it is generally illegal to cook meat before a certain time, because this not only affects the taste, but can also be harmful to health.
Beef should be eaten no earlier than 20 days after slaughter, for lamb the period is slightly less, and for pork, three days of “rest” before cooking is enough. There is too much blood in fresh meat: it affects the taste - and not for the better.”

Mikhail Pavlinov, specialist at Miratorg:
« Ripening can be wet: after cutting, the cuts are packed in vacuum bags and stored at a temperature of 2-4 °C. Dry aging is used for the most expensive cuts: they are placed in a special chamber where strict temperature and humidity parameters are observed. As a result, the cut loses up to 20% of its weight, but due to a special fermentation process it gains a unique rich taste that gourmets value so much. The longer the meat matures, the softer and more tender it becomes. Beef acquires optimal characteristics after 21 days of ripening. We need to take this point into account and not chase “fresh” meat.”

Myth No. 5. Chilled meat is not stored for a long time even in packaging - you cannot do without freezing.

In fact, it is the packaging that allows, without freezing the meat, to keep it fresh, tasty and safe for 45 days - subject to the correct temperature storage conditions, of course. Technologies do not stand still - until recently, a period of two weeks seemed to be the limit of the possible. But very little time passed, and a month and a half became the norm - what is fundamentally important is that neither chemicals nor preservatives are used here. Only meat.

Mikhail Pavlinov, specialist at Miratorg:
« We now produce meat that can be stored in packaging for up to 45 days. No chemicals or additional processing. The secret is sterile production: our meat processing plant is, in fact, a large refrigerator. The temperature in cutting shops does not exceed 4 °C; bacteria simply do not multiply under such conditions. In addition, everything is perfectly clean: every day all equipment and all surfaces are thoroughly washed.

Of course, contactless packaging technology is also fundamentally important. All cuts are packaged automatically; contact of employees with meat during the production process is minimal. Today we are the only company in Russia that has advanced processing and packaging technologies and can provide such a long shelf life for meat.”

*The material was prepared as part of a special project with ABH Miratorg.

Steaks, goulash and, of course, kebabs. Let's dwell a little on how to cook Miratorg marbled beef correctly. In addition, we will tell you about the rules for choosing this semi-finished product.

What is marbled beef?

It got its name due to the fact that it is similar to the stone of the same name. The meat has very thin layers of fat, which makes it so juicy and tender. Miratorg marbled beef is no exception. You can prepare excellent dishes from this semi-finished product.

When choosing, you need to pay attention to the cut surface. The pattern on the semi-finished product should resemble marble.

Marbled beef is an expensive meat. Let's take a closer look at the reasons for this phenomenon. This meat is obtained only from young bulls raised using special technology. The animal is fed grain for three to four months before slaughter, limiting movement as much as possible.

Marbled beef steak "Miratorg"

Meat must be purchased without bones. You will need marbled beef "Miratorg" (one kilogram). Rinse the meat with cold water and dry with paper towels. Using a sharp knife, cut the piece into wide steaks across the grain. The thickness must be set to two centimeters.

To obtain a juicy steak, it is recommended to dry marinate the meat. To do this, rub it with seasonings and salt on all sides. Leave the beef for half an hour in a deep bowl with a lid. Fry the steaks in olive oil. If desired, the degree of readiness can be varied. Sprinkle the finished dish with a little sea salt and herbs. It is recommended to serve it with fresh vegetables and aromatic herbs.

Dinner "Hearty" with marbled beef

This dish turns out to be very nutritious. Miratorg marbled beef is cut into large strips. You need to sprinkle the meat with coarse salt and ground pepper. Mix thoroughly and leave it for an hour. Pour olive oil into a saucepan, add chopped garlic and meat and fry everything together until golden brown. Next, reduce the heat and cook covered for fifteen minutes. At this time, let the rice cook. Divide the Brussels sprouts into florets. Place them in salted boiling water and cook for five to ten minutes. Drain the water and pour in olive oil.

Place rice on the bottom of the plate and meat on top. Place Brussels sprouts on the sides. Drizzle the dish with a little olive oil and sprinkle with ground black pepper. It is recommended to serve immediately hot.

Goulash "Juicy" from marbled beef

This dish can be prepared very simply and quickly. To do this, cut the marbled beef into large cubes, rinse and dry with a towel. Pour flour into a plate, salt and pepper it. Roll the meat in it so that all the pieces are covered.

Heat olive oil in a saucepan and add beef to it. Cook the semi-finished product over low heat. The meat should give juice. As soon as the liquid is released, close the saucepan with a lid and cook for twenty minutes. You can add a little beef broth if desired.

While the meat is cooking, chop a few green onions and green beans. Add to beef, mix thoroughly. Sprinkle the dish with freshly ground black pepper. Simmer under the lid for another five minutes and turn off. It is recommended to leave the meat for a while so that it infuses and is saturated with the aroma of onions. You can serve it with any side dish. The ideal option is rice and boiled round potatoes.

For many meat dishes, the ideal semi-finished product is Miratorg marbled beef. Recipes may vary. According to reviews, preparing it will not take much of the housewife’s time. Thanks to the method of cultivation and thin layers of fat, it turns out very tender and cooks quickly. Therefore, the high cost of the semi-finished product can be compensated for by the excellent culinary result. We recommend you try it.

What is beef rump? Many people have no idea what part of the carcass this is or where it is located. And you can prepare very tasty treats from it, but it requires a long preparation process. Beef rump is ideal for baking; it turns out very juicy and has a golden brown crust. Proper preparation of the rump will make it very soft and tender. But first you need to consider the detailed characteristics of this part of the carcass.

Beef rump - what is it, how to choose it correctly

Beef rump is a cut from the carcass at the thigh, which is taken between the pelvic bone and the sacrum.

This type of beef is boneless and has medium fat content. In this case, fat deposits envelop the entire surface of the rump, so they can be easily removed. By removing the fat, low-calorie meat is obtained, which can be included in the diet.

When choosing this type of beef, you should pay attention to several important points:

look carefully at the appearance. It should be a single piece of pulp without seeds;
there should be a large amount of fat on the surface, a small amount of fat inclusions on top and inside is allowed;
pay attention to the color. Fresh meat has a bright red color;
The pulp should not be weathered or have an unpleasant odor. These qualities indicate that the meat is not the freshest.

Properties and calorie content

In cooking, beef rump is highly valued. This part of the carcass is most suitable for preparing a strong and clean broth. The structure of the beef rump is quite meaty, it has juicy and soft flesh.

Not only can you make a delicious broth from beef rump, it is also suitable for stewing and boiling. It can be baked, and the meat turns out very juicy, and a fragrant crispy crust forms on top. It makes very tasty cutlets, meatballs, first and second courses.

The calorie content of beef rump is not high. Per 100 grams it is about 156 kcal.

Regular consumption of this type of meat is very beneficial for health. The thing is that it contains a large number of useful components:

B vitamins;
vitamin K;
vitamin PP;
vitamins of group E;
mineral components - manganese, selenium, zinc, copper, iron, phosphorus, potassium, magnesium, sodium, calcium.

What to cook with beef rump? We invite you to consider the recipes.

Cooking chopped steak with bleu cheese sauce and spinach and feta salad

Ingredients	Quantity
beef rump -	500 g
Gorgonzola cheese -	50 g
sour cream with 30% fat content -	1 large spoon
young spinach -	100 g
Chees Feta -	100 g
ground paprika -	half a teaspoon
sea salt -	to your taste
freshly ground black pepper -	to your taste
dried oregano -	½ teaspoon
olive oil -	to your taste
Cooking time: 60 minutes	Calorie content per 100 grams: 750 Kcal

How to cook:

First, wash the meat; if desired, you can remove excess fat;
Using a knife with a sharp blade, cut the rump into small pieces. It can be passed through a meat grinder or ground in a blender, but then it will no longer be chopped steak;
Place the finely chopped meat in a container, add salt, sprinkle with pepper, add paprika and oregano;
Mix the meat thoroughly so that the spices are evenly distributed;
You can put the minced meat in a bag and lightly tap it on the table;
After this, put it in the refrigerator for several hours;
Cut the gorgonzola cheese into medium cubes and place them in a bowl;
Add sour cream to the cheese, mash the cheese with a fork and mix with sour cream until a mass with a more or less uniform consistency is formed;
Add salt and pepper to the cheese sauce, stir well;
From minced meat we make steaks with a thickness of 2-3 cm and fry them in a frying pan on each side for 2-3 minutes;
Next, place it on a baking sheet; you can pre-lay it with foil;
Place the pan in the oven and bake at 180 degrees for 5-7 minutes;
Cut feta cheese into cubes;
Rinse the spinach leaves and cut into small pieces;
Mix feta cheese with spinach, season with salt and olive oil;
Serve steaks with cheese sauce and feta and spinach salad.

Recipe of borsch

What products will you need:

800 grams of beef rump;
water – 2.5 liters;
300 grams of potatoes;
400 grams of red beans, can be used in canned form;
onion – 100 grams;
½ beets;
one small carrot;
sweet pepper – 1 piece;
half a fork of cabbage;
2 large spoons of tomato paste;
bay leaf – 1-2 pieces;
vegetable oil;
salt to taste;
some seasoning mixture.

Cooking period: 2.5 hours.

Calorie content – 420 kcal.

How to cook:

We wash the rump and can cut it into several parts;
Pour water into a saucepan, place the meat in it and let it boil until done;
The rump is cooked for about 1 hour 20 minutes, it all depends on the meat and age of the animal;
Meanwhile, prepare the vegetables. Peel the potatoes and cut them into medium cubes;
We wash, peel and rub the carrots on a coarse grater;
We clean the beets, grate them into coarse shavings;
Peel the onion and chop into cubes;
Place all vegetables, except potatoes, into a frying pan;
Cut the cabbage into thin strips;
As soon as the meat is ready, it needs to be removed from the pan. If necessary, add water;
Add potatoes and cabbage to the broth. Leave to boil for about 15 minutes;
Next, pour vegetable oil into the frying pan with vegetables and put on fire;
Fry the vegetables for about 10 minutes, then add the tomato and stir;
Fry the tomato mixture for another 5-7 minutes;
Place the roast into the broth with potatoes and cabbage;
We put canned beans there;
Add salt, bay leaf and season with spices;
Stir the borscht well and boil for another 7-8 minutes;
Serve the finished borscht with pieces of meat and herbs.

Baked rump in the oven

What ingredients will be needed:

beef rump 1.5 kilograms;
4-5 garlic cloves;
coarse black pepper to your taste;
meat seasoning mixture;
salt to your taste.

Cooking time – 2 hours.

Calorie content – 730 kcal.

How we will cook:

In order for the beef rump to be soft and juicy after cooking, it must first be beaten and marinated in spices;
if you want to use this type of meat for a dietary menu, be sure to cut off the fat from the surface during its preparation;
Boil or bake the rump for at least 1.5 hours, preferably two.

Beef rump requires a lot of preliminary preparation. Many experienced chefs recommend pre-beating it and rubbing it with spices; it is advisable to then put the meat in the refrigerator for a couple of hours. If these conditions are met, you can end up with very soft and juicy meat.

Beef rump not as tender as the tenderloin and not as marbled as the thick end. Nevertheless, many tasty and aromatic dishes are prepared from it. Read our article on what to cook from beef rump.

How to cook beef rump?

Beef rump is a muscle located between the pelvic bone and the sacrum. It actively contracts during the life of the animal, so the cut itself turns out to be somewhat harsh. In addition, it contains a lot of connective tissue. Beef rump is the back of the thigh, which is ideal for low-temperature baking, stewing and simmering. Experienced chefs even grill the rump. In this case, the meat is thoroughly cleaned, cut into steaks, beaten a little and marinated overnight. Then fried at high temperature. Such a dish will not be tender, you will have to work hard with your teeth, but the taste and aroma will be very rich.
A bottom round is cut from the bottom of the rump. This is a boneless cut with a low degree of marbling, but there are still threads of fat in it. The meat may be riddled with thin veins of connective tissue, which, when cooked for a long time, melt and turn into gelatin. It is better to simmer this part of the rump in a heat-resistant container for at least two hours until completely softened. But, located closer to the croup of a young bull, can be marinated and grilled. for your favorite dishes, visit T-Bone Butcher Shop at Capital Market.

Beef rump recipe Boeuf Pilsener

Boeuf Pilsener is a tender stew of meat in a flavorful gravy. Belgian cuisine recipe. For this dish, remove membranes from the beef rump and cut into medium-sized cubes. Finely chop the onion and prepare a bouquet garni.
Prepare a baking dish and preheat the oven to 160°C. Heat a cast iron frying pan, add olive oil, and fry the meat cubes. Remove the beef from the pan, add a little more oil and fry the onion. After 10-15 minutes, remove the pan from the heat. Add a couple of cloves of pressed garlic, salt and pepper.
Place half the meat in a baking dish and season with pepper and salt. Place a layer of onions. Place a bouquet of Garni on top. Place a layer of meat and a layer of onions again. Pour beef broth into the pan left after frying the meat and onions. Add brown sugar and heat thoroughly. Pour the stock into the pan, then add the light Pilsner beer until the liquid almost completely covers the meat. Cook the dish in the oven for 2.5 hours.
Remove the bouquet garni and pour all the liquid into a saucepan. Dissolve one and a half tablespoons of starch in two tablespoons of wine vinegar and pour this mixture into a saucepan. Boil for 3-4 minutes until thickened and return the sauce to the pan. Serve aromatic beef rump in beer with mashed potatoes.

Beef from Miratorg is tasty, rich in useful microelements, biologically pure meat without additives, impurities, pesticides and other harmful substances. Naturalness and naturalness are the main qualities of beef. In this article we will tell you how to cook meat so as not to lose its taste.

Marbled beef schnitzel: how to cook

Miratorg offers customers beef schnitzel. The tenderloin is already prepared for frying - thin slices of fresh meat from Aberdeen Angus cows are laid out on a tray. Schnitzel can be prepared at home or in a restaurant; it is surprisingly suitable both for meeting guests - it can become a table decoration, and for a quick dinner at home, since you can cook beef quickly and without complex additional ingredients.

Chef tip: “Never use frozen beef tenderloin. The dish will turn out delicious only from fresh meat.”

Ingredients:

portioned beef rump from Miratorg marked “schnitzel” – 0.5 kg (3 pieces);
egg – 1 pc.;
flour – 1 tbsp;
breadcrumbs – 100 gr.;
milk – 100 ml;
olive or sunflower oil – 15 g;
lemon – 2-3 slices.

Recipe:

We open the package - there are three portioned pieces on the backing.
We beat the marbled thigh flesh a little on both sides so that it is soft. You need to hit with a backhand to stretch the muscle tissue to the sides.
We make lizone, that is, batter. To do this, break the egg, add a little milk, whisk, add some salt, sprinkle pepper to taste and mix thoroughly until the salt is completely dissolved. Lizon is ready.
Pour flour onto a straight surface and roll the chopped pieces of meat in it. Shake off excess flour with your hands.
Dip the steak in a mixture of egg, milk and spices.
Roll in breading.
Turn on the stove and heat the frying pan, add vegetable oil. Rusks absorb a lot of moisture, so you can’t skimp on the oil; it should completely cover the entire bottom of the pan.
Fry Miratorg marbled beef schnitzel for 2 minutes - 1 minute on each side.
After cooking, you need to blot the thigh tenderloin with paper napkins - they will absorb excess oil.
Place the beef on a plate and garnish with lemon and a sprig of herbs. The dish is ready to serve.

Advice from the chef: “When preparing marbled meat, do not salt the tenderloin itself, since the salt and spices are in the lemon.”

Beef rump steak recipe

Beef rump is also called Viennese Tafelspitz. This is one of the most popular dishes in Austria. When cooking, only the lean part of beef is used - the rump of a meat breed of cow. The minimum amount of fat makes this recipe dietary and healthy for the body.

To prepare you will need:

beef – 0.5 kg;
hot beef broth - 1.5-2 liters;
horseradish and sour cream for dressing;
vegetables and herbs: carrots, celery root and stalk, leeks, onions - 1 pc.

Cooking steps:

We quickly and conveniently open the sealed packaging of Miratorg meat.
We cut the beef in half, since there is a large piece of tenderloin on the substrate.
Place the meat in the already boiling beef broth.

Advice from the chef: “To preserve all the beneficial substances, amino acids and vitamins of the product, it is necessary to immerse it only in boiling water. And to get broth, you need to immerse the broth in cold water in order to draw out all the useful substances during the cooking process.”

Remove the protein foam from the pan.
Cook the following ingredients in the oven for 20 minutes at 180 degrees: carrots, celery root and stalk, leeks, onions. Before the baking process, they must be cut into equal pieces.
Add baked vegetables and herbs to the meat broth.
Add thyme, rosemary, bay leaf to the water.
Cook for 40-50 minutes.
At the same time, prepare the sour cream sauce. We grate the horseradish on a fine grater, pour it into a container, add a little salt, stir - juice and a strong aroma appear. Add sour cream, a spoonful of sugar, mix everything thoroughly.
At this time the meat is already ready. To check this, pierce it with a knife. We take out the beef. Cut into portions.
Add pepper to the broth.
Pour the broth over the meat, add vegetables, season with chopped parsley, and place a gravy boat next to it.

Viennese beef rump steak called tafelspitz can be served. This is a wonderful way to cook meat quickly and tasty in a pan.

How to cook beef thigh pulp

The back end doesn't lend itself well to steaks. Beef meat turns out to be tough, so it is better to buy diaphragm, fatty neck or shoulder blades in the meat department for steaks. And if you have thigh pulp, you can boil it or bake it in the oven. In the oven, beef cooks faster than a similar stew recipe. Let's look at this method.

Chef's advice: “you can use different dishes for baking, but it is best to choose foil or a baking sleeve so that the tenderloin simmers in its juice.”

Sprinkle the beef with salt and pepper to taste and grind thoroughly. It is better to use freshly ground black pepper - it is more flavorful.
Make the marinade: 2 tablespoons of soy sauce and grated garlic clove. Rub the meat with this mixture and leave for 2-3 hours.
Make cuts in the piece, insert slices of garlic and carrots into them.
Wrap the stuffed beef tightly in foil and put it in the oven for two hours. The oven should be preheated to 220 degrees. 15 minutes before the end of cooking, unfold the foil to create a crust.
Serve with greens.

Price and reviews of Miratorg products

If you want to buy marbled beef, then you need to look at the products of this company. They have a reasonable price and high quality. Reviews about tenderloins and steaks are the best.

Miratorg's strategy is to provide consumers with fresh, high-quality Black Angus beef tenderloin at an affordable price. Availability is due to the fact that the Miratorg line of meat products is represented in different price categories in accordance with different cuts.

Prices:

Striploin 640 g – 1,880 rub.
Ribeye 640 g – 3,035 rub.
Chuck roll 600 g – 745 rub.
Shoulder tenderloin 1.5 kg – RUB 1,339.
Vegas steak 480 g – 503 rub.

We have shown that there are high and optimal prices. Premium cuts are more expensive - ribeye is considered the most expensive.

Feedback from the chef: “In the restaurant we use only Miratorg for marbled steaks, since only they retain their marbling, that is, streaks of fat, and at the same time juiciness, even when heavily frying.”

Feedback from the owner: “For the holidays, we often buy cuttings from Miratorg. They become a wonderful table decoration both in the form of portioned steaks or schnitzels, and as baked dishes.”

Feedback from a meat department seller: “In all our sales, we have never delivered an expired product. All products are always delivered fresh, without freezing.”

Every cook will find the optimal recipe for cooking meat from Miratorg.