Ingredient list

Bone-in beef ribs are a bold and aromatic cut taken from the rib section of cattle. The bone and surrounding fat contribute exceptional flavor and aroma during cooking. Beef ribs are best suited for slow roasting in the oven, braising, or smoking, methods that allow the meat to become tender and easily fall off the bone. In American BBQ tradition, beef ribs are considered one of the most celebrated specialties. They are also excellent in hearty soups and broths. A marinade or dry rub spice blend greatly enhances their natural flavor. The result is always a deeply satisfying and richly flavored dish.

Beef round is a large, lean cut taken from the hindquarters of the animal. It is one of the most versatile cuts, suitable for roasting, stews, rolled stuffed preparations, schnitzels, or even steak tartare. The meat has a firm texture and a clean, mild beef flavour. Because it contains relatively little fat and connective tissue, it can also be prepared using quicker methods such as pan-frying or grilling thin slices. The round is divided into several sub-cuts, each with slightly different culinary uses. Overall, it offers excellent value for money and is a staple in many kitchens.

Beef shank is a tough, sinewy cut of meat taken from the leg of the animal. It has a high collagen content, which makes it ideal for slow cooking, during long braising or stewing, the collagen breaks down into gelatin, giving the meat exceptional tenderness and the sauce a rich, thick consistency. It is excellent for stews, ragouts, osso buco, or slow-roasted dishes. The flavour is deep and robust, and when properly cooked low and slow, the meat becomes incredibly soft and juicy. It is one of the more economical cuts, yet offers outstanding depth of flavour.

Beef shoulder is a cut from the front quarter of cattle, taken from the shoulder blade area. It is a tougher cut with a higher proportion of connective tissue, which makes it best suited for slow cooking methods such as braising, stewing, or roasting. With sufficient cooking time, the meat becomes tender, juicy, and full of flavor. Beef shoulder is commonly used in goulash, pot roast, bolognese sauce, and other slow-cooked dishes. Compared to premium cuts, it is an affordable and versatile option for everyday cooking. The meat has a rich, pronounced beef flavor that develops beautifully over long cooking.

Beef steak is a premium cut of beef, typically taken from the tenderloin, sirloin, or ribeye, cooked quickly by pan-frying or grilling. The result is juicy meat with a crispy crust and a tender center, with doneness ranging from rare to well done. The flavor is full and intensely meaty, depending on the quality of the cut and the cooking method. It is most commonly served with fries, roasted potatoes, or salad, accompanied by various sauces such as peppercorn, béarnaise, or herb butter. A key step in preparation is letting the meat rest before slicing to preserve its juiciness.

Beef tallow is a solid animal fat rendered primarily from beef or mutton, specifically from the fat surrounding the kidneys and other fat deposits. Its high melting point gives it a firm consistency at room temperature and excellent heat stability, making it well-suited for frying and baking. In traditional cooking, it was widely used for pies, pastries and fried dishes. Today it is making a comeback in culinary circles as a natural alternative to hydrogenated fats, prized for its rich flavour and clean origins.

Beef tenderloin is the most tender and delicate cut of beef, located along the spine in the loin region. It comes from a muscle that does very little work, resulting in exceptionally soft meat with minimal fat and connective tissue. In Czech cuisine, it is famous as the base for svíčková na smetaně, a classic Sunday roast with a creamy root vegetable and cream sauce, served with cranberries. Internationally, it is the foundation of premium steaks such as filet mignon and tournedos. The meat cooks quickly and is best prepared in a pan or on a grill, served medium rare to preserve its exceptional tenderness.

Beef tongue is a tender offal cut from cattle, prized for its delicate, juicy texture and rich, meaty flavor. It is a traditional ingredient in Czech and Central European cuisine, as well as in many other culinary traditions worldwide. Before use, it is simmered in salted water with root vegetables, bay leaves, and peppercorns, then peeled and sliced. It can be served warm, for example with horseradish or tomato sauce and bread dumplings, or cold as part of a charcuterie or meat platter. It is rich in protein, zinc, and B vitamins. When properly prepared, it is remarkably tender and flavorful.

Beer is one of the oldest and most widely consumed alcoholic beverages in the world, produced by fermenting malt, hops, water, and yeast. In the kitchen, it is used as an ingredient in frying batters, soups, braised meats, and marinades. It adds a characteristic bitterness, depth of flavor, and helps tenderize meat. Pale lagers are the most common variety, but dark, wheat, or unpasteurized beers also work well in recipes. In Czech cuisine, beer is a traditional ingredient in goulash, beer soup, and batter for fried cheese. During cooking, the alcohol evaporates, leaving behind a distinctive malty aroma.

Beer cheese is a bold, aromatic cheese whose rind or body is washed with beer during the ripening process. This gives it a characteristic golden rind, a mildly bitter and yeasty flavour, and an intense aroma. It is most commonly made from cow's milk and belongs to the traditional specialities of Central European cheesemaking, particularly in Germany, Belgium and the Czech Republic. It is well suited to cheese boards, fondue, baked dishes and sandwiches. It pairs excellently with dark beer, bread and mustard. The fat content and flavour vary depending on the type of beer used and the length of maturation.

Beet greens are the edible leafy tops of beets, most commonly red beetroot (Beta vulgaris) or chard. They are nutritionally valuable, providing vitamins A, C and K, iron, calcium and antioxidants. In the kitchen they can be used much like spinach, wilted in butter or oil with garlic, added to soups, salads, smoothies or served as a side dish. Young leaves are more tender and suitable for cold preparations, while older leaves are best cooked. Beet greens have a mildly earthy, slightly bitter flavour. Buying beetroot with fresh, vibrant greens is a great way to get two ingredients in one, the root and a nutritious leafy vegetable.

Řepa je kořenová zelenina s výraznou tmavě červenou až purpurovou barvou, patřící do druhu Beta vulgaris. Nabízí sladkou, zemitou chuť a je oblíbená po celé Evropě. Lze ji konzumovat vařenou, pečenou, syrovou a nastrouhanou, nebo nakládanou v octě. Skvěle se hodí do salátů, polévek (například ruského boršče), smoothies, příloh a dokonce i dezertů. Přirozeně barví pokrmy na živou červenofialovou barvu. Řepa je bohatým zdrojem folátu, draslíku, manganu a přírodních nitrátů, které mohou mít pozitivní vliv na krevní tlak a sportovní výkon.