Beef steaks

The highest quality aged steaks from around the world

The tenderness and juiciness of a steak depends on many factors. It will not be ensured by marbling, cattle breed or seasoning alone. Quality is the sum of the above components, breeding, nutrition, age of cattle and many other elements. With full awareness and responsibility, we choose only those brands and producers that provide 100% repeatable products. This means that they will guarantee you the highest culinary satisfaction every time.

Iron classic

In our store you will find a wide range of classic boneless steaks. Ribeye steaks, strip steaks, T-bone, Porterhouse, Tomahawk or Cowboy are well known to all grilling enthusiasts. Among our offer you can choose products from the most exclusive Japanese Wagyu beef steaks to more economical Polish or Brazilian beef steaks.

Steaks less popular, but with outstanding taste

As a shop specializing mainly in beef for years, we would like to offer you steaks that are less popular, but have an amazing taste and tenderness. Alternative steaks are real gems for beef connoisseurs. 

You may have never heard of these fantastic steaks. Meet the perfect grill steaks that will surprise even a grillmaster like you with their taste. Surely you know many ways to prepare the perfect new york, ribeye or tenderloin steak. But did you know that the second most tender steak in the whole carcass, after tenderloin, is flat iron steak? Did you know that the teres major is a small shoulder muscle that looks like a small tenderloin and is just as tender? Did you know that hanger steak and flank steak are probably the most delicious beef steaks, outclassing most others with their expressive taste?

Be sure to test these steaks from our offer. They are brilliant value for money. Don't be afraid to try new things. These wonders will really surprise you very positively.

The most important rule should be emphasized: the meat must be of the highest quality to get tender and delicious steaks from elements that are not part of the dorsal muscles. For "alternative" steaks to melt in the mouth instead of becoming a bone in the throat, you need beef from young beef cattle, preferably Black Angus or Wagyu. The meat must be matured for a minimum of 28 days. Our steaks meet all these conditions. If you have any doubts, we have many recipes on the Stekopedia blog, as well as on our You Tube channel with instructions for their preparation.