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Beef medallions

( pcs.)

Beef eye round steaks. Well it sounds a bit controversial. Not many people will say that eyeround (the toughest of the leg muscles), is suitable for steaks. Well, and indeed it is. To make steaks out of this cut, the beef must be of extremely high quality. Such as the black angus we offer, aged a minimum of 40 days. Americans usually prepare this steak in a form similar to the Polish pork chop. They gently break it up, add a coating and then fry it. We recommend for it the technique of braising in a creamy aromatic sauce. Served with potatoes and vegetables, it can be an excellent option for a nutritious, healthy, everyday dinner. It will also be perfect for a beef tartare.

Eyeround medallions Black Angus USA Eyeround medallions Black Angus USA
-20%
34.22 zł 42.77 zł
  • Price for 100g: 11.41 zł
  • Price for 100g:
    11.41 zł
  • Origin: USA
  • Quality assurance: USDA CHOICE
Black Angus USA eyeround medallions are a very lean beef steaks. They will taste best braised and served with a creamy sauce such as mushroom sauce. They are relatively inexpensive, so they are ideal for an everyday...

Characteristics of eye round medallions

Eye round medallions are very low in fat. So they are ideal for anyone on a low-fat diet and athletes in need of valuable protein. As a leg muscle, the ligaw does a lot of motor work, so the meat structure contains a lot of connective tissue and the meat is much tougher than non-motor muscles.

The cooking techniques that will work best for this particular item are braising or pan-frying. You can make a perfectly tasty and tender dish out of medallions. You just need to know how to prepare them. It is definitely worth using a softening marinade before preparation and marinating the meat for up to 24 hours. Alternatively, you can break up the meat a bit, just like you break up a pork loin for a pork chop. It is worth complementing the dish with a flavorful, creamy sauce. 

It's also a great cut of meat for tartare lovers, and it comes at a very attractive price.

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