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JUNEE MESO
5
R AZLOGA Z ATO T R E BA JE ST I
ORGAN SKO M E S O
Kvalitet MESA
Organsko meso ima poveanu bioloku i nutritivnu
vrednost koja se sastoji u poveanom sadraju vitamina
i minerala, kalcijuma, magnezijuma, gvoa, a naroito
omega 3 masnih kiselina i antioksidanasa. Zato se istie
znaaj upotrebe organskog mesa u ishrani, pre svega dece
i trudnica.
Organsko meso ne sadri aditive, hormone, konzervanse,
emulgatore, vetake boje, arome i pojaivae ukusa.
meat quality
Bezbednost hrane
Organsko meso je proizvedeno po strogim zakonskim
propisima Evropske unije i Srbije i kontrolisano je od strane
ovlaenih sertifikovanih organizacija ne sme da sadri
hormone, pesticide, teke metale i aditive.
U ishrani goveda, od kojih se dobija organska junetina,
koristi se hrana koja je proizvedena na njivama bez upotrebe pesticida, hormona i mineralnih ubriva, a strogo je
zabranjena upotreba antibiotika i drugih lekova u leenju
goveda. Najvea prednost organski uzgojenih goveda jeste
u tome to se u ishrani koristi svea trava sa organskih
panjaka i livada.
food Safety
Organic meat is produced in compliance with strict EU and Serbian regulations and controlled by authorized certified institutions. It must not contain any hormones, pesticides,
heavy metals and additives.
Food used for the nutrition of the cattle from which the organic
beef is produced comes from the fields cultivated without the use
of pesticides, hormones and mineral fertilizers. The use of antibiotics and other drugs is strictly forbidden in the treatment of the
cattle. The main advantage of organically raised cattle is that they
are fed fresh grass from organic grazing fields and pastures.
UKUS
Organsko meso ima karakteristian ukus, miris i boju, to se
esto karakterie kao zaboravljeni ukus namirnica sa sela,
pre svega zbog upotrebe svee organske trave u ishrani
goveda bez upotrebe koncentrata.
TASTE
Organic meat has a specific taste, smell and color, often described
as the forgotten taste of farm food, resulting from the fact that
the cattle is fed fresh organic grass, without the use of concentrate feeds.
DOBROBIT IVOTINJA
I BIODIVERZITET
Radi napredovanja ivotinja, organski standardi insistiraju
na tome da ivotinje moraju imati dovoljno prostora za
ispau i sveeg vazduha kako bi se razvijale, pri emu se
garantuje istinska sloboda u tom procesu.
Organske farme i njihovi zatitni pojasevi predstavljaju
utoite za divlje ivotinje i domove pelama, pticama i
leptirima. Utvreno je da je na organskim farmama biljni
i ivotinjski svet, kao i svet insekata vei i do 50%, to
pozitivno utie na biodiverzitet.
www.globalseed.info/live
Na ovom linku moete uivo pogledati nau
organsku farmu, kao i film o naoj organskoj
proizvodnji.
TRADICIONALNI REZOVI
TRADITIONAL CUTS
ZRENJE MESA
Nae organsko meso se ostavlja na zrenju u vakuumu
(takozvano vlano zrenje). Zrenje mesa u strogo
kontrolisanim uslovima traje 21 dan.
Pre zavretka zrenja (35 dana), zavisno od koliine izdvojenog mesnog soka, meso se raspakuje i ostavlja da mu se
povrina zasui u struji hladnog vazduha.
Ovo je tradicionalna tehnika koja omekavanjem miia
unapreuje ukus i teksturu mesa. Tokom ovog perioda,
prirodna voda koja se nalazi u mesu nestaje. Ovim se
koncentriu i unapreuju prirodni ukusi mesa.
PROARANOST MESA
Nae organsko junee meso karakterie fina proaranost.
Proaranost podrazumeva tanke pruge blede masti, koje
se nalaze izmeu miinih vlakana. Proaranost je veoma
znaajno i poeljno svojstvo, posebno kod juneeg mesa.
Dobro proaran stek uvek e biti ukusniji i meki nego onaj
koji uopte nema masti.
ivotinje koje se uzgajaju i hrane na panjacima generalno
imaju vie proarano meso nego ivotinje koje se dre u
zatvorenom prostoru i hrane itaricama.
Maturation of MEAT
Our organic meat is left to age in vacuum (the process
known as wet aging). The meat matures for 21 days in
carefully controlled conditions.
Three to five days before the maturation is completed,
depending on the quantity of the extracted meat juices,
the meat is unwrapped, its surface left to dry in a current
of cold air.
This is a traditional technique to improve the flavor and
texture by softening muscle tissues. In this process, the
water naturally present in the meat is removed. This allows
for concentration and improvement of the meats natural
flavors.
MARBLED MEAT
Our organic beef is finely marbled.
Marbled meat contains thin strips of light-colored, intramuscular fat. Marbledness of the meat is an important,
desired quality, especially with beef. A well-marbled steak
will always possess better softness and flavor than the one
containing no fat at all.
Meat of the animals that live and graze on pastures is
generally more marbled than of those that live confined
and are fed grain.
ORGANSKI
ORGANSKi
(JUNEI BIFTEK)
( K apak )
ORGANIC FILET
(BEEF STEAK)
ORGANIC RUMP
(RUMP CAP)
FILE
RUMP
1.
2.
Najmeki i najkvalitetniji.
Mii koji obavlja jako malo posla i praktino nema eksternih
masti. Zahvaljujui ovim karakteristikama, laganog je ukusa i
najbolji je kada je dobro osuen.
Koristi se za tzv. turnedo i wellington biftek i takoe se moe
zvati file minjon ili tenderloan. Chateaubriand je nicla
debelog reza odseena iz glave (debelog kraja) filea i moe se
sluiti za dvoje.
Located behind the rump steak, above the hips of the animal.
A large cut consisting of several muscles with different characteristics. This muscles do a lot of work, to which the rump cap owes its
texture and flavor. Of all the muscle parts, the central portion of the
rump cap has the most softness, while the top and back portions
contain more fat.
In Scotland, rump steak is known as the popeseye steak. Pave
rump steak is a piece cut into cubes or rectangles, named after the
French word pave, meaning pavement. In Brasil and Argentina,
rump cap is known as picanha.
ORGANSKI
ORGANSKI
"SIRLOIN"
" T- B O N E "
JUNEI RAMSTEK
O R G A N I C T- B O N E
O R G A N I C S I R LO I N
BEEF RUMP STEAK
3.
4.
The bone with rump steak on one side and beef steak on
the other.
T-bones cut from the cap contain more filets. In England they
are known as porterhouse and in Italy as fiorentina. When
roasting these steaks, keep in mind that the filets will be
ready before the rump steak.
ORGANSKi
ORGANSKI
"RIB EYE"
"HANGER"
ORGANIC
RIB EYE
ORGANIC
HANGER
5.
6.
ORGANSKI
ORGANSKI
" B AV E T T E "
" F E AT H E R B L A D E "
ORGANIC
BAV ET T E
ORGANIC
F E AT H E R B L A D E
7.
8.
KO NFEKCIONIRANJE
I PAKOVANJE
PROC ESSING A ND
PA C KA G ING
Odabrali smo da se nae organsko junee meso konfekcionira i pakuje u savremenoj klanici BIG BULL FOODS,
koja poseduje naprednu tehnologiju konfekcioniranja i
pakovanja mesa u aseptinim uslovima u itavom lancu i
jedina je u Srbiji sertifikovana za klanje i konfekcioniranje
organskog mesa.
CERES iz Nemake
CERES from Germany
grass-fed
grain-fed/
grass finished
ta je
razlika
?
What's the
differEnce
Goveda se slobodno kreu i hrane
na panjacima
Masna, a ne sona
Ugojena razliitim nusproizvodima itarica
ili kukuruza i hormona
U zdravoj ishrani se ne preporuuje redovna
konzumacija konvencionalne hrane
Vii holesterol
BEZ GMO
BEZ ANTIBIOTIKA
BEZ HORMONA
BEZ OSTATAKA TEKIH
METALA I PESTICIDA
GMO
SA ANTIBIOTICIMA
SA HORMONIMA
SA OSTACIMA TEKIH
METALA I PESTICIDA
GMO-FREE
ANTIBIOTICS-FREE
HORMONS-FREE
HEAVY METAL AND
PESTICIDE RESIDUE-FREE
GMO
CONTAINS ANTIBIOTICS
CONTAINS HORMONS
CONTAINS HEAVY METAL
AND PESTICIDE RESIDUE