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O R G A N S KO

JUNEE MESO

5
R AZLOGA Z ATO T R E BA JE ST I
ORGAN SKO M E S O

REASONS WHY YOU SHOULD EAT ORGANIC MEAT

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

Organic meat has an elevated biological and nutritive value due


to a higher content of vitamins and minerals, calcium, magnesium, iron, and especially omega-3 fatty acids and anti-oxidants.
This is why it is important to include organic meat in the diet,
especially for children and pregnant women. Organic meat
contains no additives, hormones, emulsifiers, artificial colors,
aromas and flavor enhancers.

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.

Ishrana bez upotrebe


genetskog inenjeringa
(GMO FREE)
Genetski modifikovani organizmi (GMO) i njihovi proizvodi
apsolutno su zabranjeni u organskoj proizvodnji, odnosno
ishrani goveda.

Diet Without the Use of Genetic


Engineering (GMO FREE)

Genetically modified organisms (GMO) and their products are


strictly forbidden in organic production, including the production of cattle food.

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.

ANIMAL WELFARE AND BIODIVERSITY

To ensure animal wellbeing, organic standards stipulate that the


animals must have sufficient grazing space and fresh air in order to
develop properly, in a process that guarantees them true freedom.
Organic farms and their protective belts serve as a refuge for
wildlife, bees, birds and butterflies. It has been determined that
flora and fauna, as well insect population, is up to 50% higher on
organic farms, which has a positive effect on biodiversity.

NA A FA RMA JE PRVA FARMA


ORGA NSKI PROIZVEDENOG
MLEKA I ME SA U S RBIJI
O U R FARM IS T H E FIRST
O R G AN I C M ILK AN D ME AT
P RO D U C I N G FARM IN S E RBIA

Organsko meso koje ste odabrali dolazi iz Srbije, sa farme


u urugu, odakle se od 2013. godine tritu ve isporuuje
organsko mleko.

The organic meat you have chosen comes from Serbia,


from a farm in urug present on the organic milk market
since 2013.

Na naoj organskoj farmi goveda jedu istu organsku


hranu, imaju dovoljno prostora za ispau, borave na otvorenom i na suncu kada to ele, piju vodu kada su edna,
a ne kada im drugi odrede, nikada nisu vezana i ive u
skladu sa svojim prirodnim potrebama.

The cattle on our farm is fed pure organic food, has


enough grazing and living space, enjoys the sun at its own
free will, drinks water whenever it is thirsty, is never tied
and lives in accordance with its natural needs.

Obezbedili smo im dovoljno panjaka, dok se ostatak


biljne organske proizvodnje obavlja na 2000 ha plodne
bake ravnice. Mi brinemo o 2000 goveda i hranimo ih
samo organskom hranom koju samostalno proizvodimo.
ivotinjama boravak na otvorenom prostoru, na
panjacima i ispustima, omoguava da se oseaju bolje,
zdravstveno stanje i apetit su im na viem nivou nego
onima koje su zatvorene, a samim tim i kvalitet mleka i
mesa je vii.
Na naoj organskoj farmi primenili smo dostignua
savremene tehnologije u skladu sa pravilima organske
proizvodnje.
Naim potroaima organskog mesa i organskog mleka omoguavamo da svake prve subote u mesecu sa lanovima svoje
porodice posete nau farmu u urugu kako bi se na licu mesta
upoznali sa procesom organske proizvodnje i videli gde i kako
se proizvodi hrana koju oni unose u svoj organizam.

We have ensured sufficient grazing area, while the rest of


the organic plant production takes place on a 2,000 ha of
fertile land in the Baka region. We tend to the needs of
our 2,000 heads of cattle and feed them exclusively the
organic food we produce ourselves.
Spending time out in the open, on grazing fields and pastures, the animals feel better, their health and appetite
are higher compared to those of the animals living in
confinement, which in turn adds to the quality of milk
and meat.
On our organic farm we have implemented modern
technology in accordance with the rules of organic
production.
Consumers of our organic meat and organic milk have the
possibility to visit our farm in urug, together with their
family members, on the first Saturday of each month, in
order to gain personal insights into the process of organic
production and learn about the production of the food
they enter into their system.

www.globalseed.info/live
Na ovom linku moete uivo pogledati nau
organsku farmu, kao i film o naoj organskoj
proizvodnji.

At this link you can see live streaming from


our organic farm, as well as a film about our
organic production.

Organsko meso se proizvodi


u urugu, u bakoj ravnici,
najplodnijem delu Panonske
nizije po kojem je i dobilo ime
Bio Panon.
Our organic meat is produced
in urug, in the Baka region,
the most fertile area of the
Panonian Plain, landing our
product its name Bio Panon.

Katalog O RGAN SKO G M E SA


za restorane
ORGANIC MEAT
CATALOGUE

TRADICIONALNI REZOVI

TRADITIONAL CUTS

Bio Panon je punu panju posvetio vrstama i kvalitetu


rezova organskog juneeg mesa. Restorani koji prihvate
lanstvo u naem ekskluzivnom klubu prepoznae ovaj
kvalitet i svojim gostima moi e da ponude najkvalitetnije
rezove organskog juneeg mesa u sopstvenom meniju.
Oni znaju odakle meso dolazi i bie ponosni da kau da je
proizvedeno u Srbiji.

Bio Panon devotes a lot of attention to the types and


quality of their organic beef cuts. Restaurants that become
members of our exclusive club will recognize the importance of offering their patrons quality organic beef cuts on
their menus. They are familiar with the origin of the meat
and will be proud to say that it is made in Serbia.

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.

Nalazi se iza ramsteka, iznad kukova ivotinje.


Veliki rez koji se sastoji od nekoliko miia razliitih karakteristika.
Ovi miii rade prilino naporno, tako da kapak poseduje i teksturu i ukus. Od glavnih komponenti miia, sama sredina kapka je
najmeka, dok kapa i rep kapka imaju i masnije, jae delove.
Kapak je u kotskoj poznat kao papino oko. Pav rump je pare koje
je iseeno na kvadrate ili pravougaonike a dolazi od francuske
rei pave koja oznaava trotoar ili plonik. U Brazilu ili Argentini,
rump cap poznat je pod nazivom picanha.

Best softness and quality.


A muscle that does very little work and has practically no
external fat, to which it owes its mild flavor. Best when well
dried.
Used for beef tournedos and beef Wellington. Also known as
filet mignon or tenderloin. Chateaubriand is a steak cut from
the thickest part of the filet, sufficient for two persons.

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.

Kost na kojoj se sa jedne strane nalazi ramstek, a sa druge


strane biftek.
T-Bonovi rezani sa kapka imaju vee koliine filea. Oni su
poznati kao porterhouse u Engleskoj i fiorentina u Italiji.
Prilikom pripremanja, vodite rauna, filei e se ispei bre
od ramsteka!

Verovatno najpopularnija vrsta steka.


Uzet sa donje srednje sekcije lea. Moe se sluiti sa koskom
ili bez nje, u niclama ili peeno u komadu. Sastoji se od
jednog miia koji je dobro proaran i uniformnog omota
masti. Ovaj rez ima dobar ukus i kod njega se primeuju
velike koristi od zrenja, koje doprinose poboljanju mekoe i
jaanju ukusa.
Amerikanci ga zovu striploin, u Njujorku ili Kanzas sitiju steak,
dok je u Francuskoj faux filet.

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.

Probably the most popular type of steak


Cut from the lower middle section of the back, sirloin can be
served with or without bone, sliced into steaks or roasted in
one piece. It consists of a single well marbled muscle with its
uniform fat sheath. This cut has a good flavor and can benefit
greatly from maturation, which adds to the softness and
intensifies the flavor.
In the USA it is known as striploin, New York or Kansas City
steak. In France it is known as faux filet.

ORGANSKi

ORGANSKI

"RIB EYE"

"HANGER"

ORGANIC
RIB EYE

ORGANIC
HANGER

5.

6.

Uzet iz rebarnog dela ramsteka.


Rib eye je izbor poznavalaca kada su u pitanju ukus i sonost.
Veoma je proaran i ima meku i otvorenu teksturu. Najbolje
je spremati ga slabo ili srednje peenog. Veliki rib eye koji se
slui sa koskom, esto za dve osobe, zove se cote de boeuf.

Mii koji dri dijafragmu, poznat i kao mesarov stek. Mesari su ga


esto zadravali za sebe, prepoznajui kvalitet ovog komada mesa.
Hanger je jak mii. Nalazi se ispod dijafragme ivotinje i, u stvari
je unutranji organ. Ovaj organ naporno radi tako da je pun
teksture! Tradicionalno, hanger se spremao dinstanjem. Kada se
sprema kao odrezak, mora se pei kratko na jakoj
temperaturi i sluiti kao slabo peen ili srednje peen.
Veoma je popularan u Evropi, u Francuskoj je poznat kao
onglet, a u Italiji kao lombatello.

Cut from the rib area of the rump steak.


Appreciated by connoisseurs when it comes to flavor and
juiciness, rib eye is amply marbled and possesses a soft,
open texture. It is best served rare or medium. A large rib
eye served together with the bone, often as a two-person
dish, is known as cote de boeuf.

The muscle that carries the diaphragm, also known as the


butchers steak, because butchers would often keep it for
themselves, recognizing its quality.
Located under the diaphragm of the animal, this strong muscle
is really an internal organ. It does a lot of work and therefore
possesses a rich texture. Traditionally, the hanger was prepared
by stewing. When prepared as a steak, it should be roasted for
a short time at a high temperature, and served rare or medium.
Very popular in Europe. In France it is known as onglet and in
Italy as lombatello.

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.

Ova terminologija je francuska i veoma je popularan u toj zemlji.


To je deo boka, rez od dugakog pljosnatog potrbunog miia
ivotinje. Ima dugaka, prilino gruba vlakna i takoe naporno
radi. Zbog ovoga, najbolje je da se pri seenju koristi tehnika
poprenog seenja vlakana.
Kao i onglet, ima pun, bogat ukus, mora se pei kratko na
visokoj temperaturi i sluiti slabije peen.

Rameni deo ivotinje.


Poznat kao featherblade zbog tekog centralnog nerva koji
se, nalik peru, protee celom duinom miia. Nalazi se na
ramenu ivotinje. Treba ga sei suprotno od pravca vlakana
kako bi se postigla odgovarajua tekstura i pun ukus. Prilino
naporno radi tako da je najbolje traiti slabije ili srednje
peen. Poznat je kao flat iron steak u Americi i oyster blade
steak u Australiji i na Novom Zelandu.

A French word for a steak very popular in France.


A portion of the flank cut from the long flat abdominal muscle
of the animal. It does a lot of work and contains elongated,
coarse fibers. It is therefore recommended to cut it using the
transversal fiber cutting technique.
Just like onglet, it has a full, rich flavor, and should be roasted
for a short period of time at high temperature and served rare.

Shoulder area of the animal.


Known as the feather blade, because of the large feather-like
central nerve that spans the whole length of the muscle.
Located in the shoulder area of the animal. To achieve the
right texture and full flavor, it should be cut in the direction
opposite to the fibers. This muscle does a lot of hard work,
so it is best served rare or medium. Known in the USA as flat
iron steak, and in Australia and New Zealand as oyster blade.

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.

For the processing and packaging of our organic beef we


have chosen the modern BIG BULL FOODS abattoir,
which possesses advanced technology for meat processing
and packaging in aseptic conditions throughout the whole
chain of production, and is the only abattoir in Serbia certified for the slaughtering and processing of organic meat.

Organska proizvodnja u svetu pojavila se krajem XX veka kao


odgovor na sve veu upotrebu pesticida, mineralnih ubriva, hormona, aditiva, GMO i antibiotika u proizvodnji hrane.
Danas je organska proizvodnja regulisana vrlo rigoroznim
zakonima i kontroliu je ovlaene organizacije, koje posle
kontrole izdaju sertifikat.

Organic production emerged in the late 20th century as a


reaction to the increased use of pesticides, mineral fertilizers,
hormones, additives, GMO and antibiotics in food production.
Todays organic production is regulated by a strict set of laws
and controlled by authorized organizations, with the issuance
of certificates upon the control.

Proizvodnju organskog mleka i mesa Bio Panon kontroliu:

Production of Bio Panon organic milk and meat is controlled by:

Organic control system iz Srbije


Organic control system from Serbia

Znak organski proizvedene hrane Evropske unije


mogu da nose samo proizvodi koji su proli kontrolu od strane ovlaenih inspektora iz Evrope.

CERES iz Nemake
CERES from Germany

The organically produced EU food label can be


found exclusively on the products that have passed
quality control by authorized European inspectors.

Meso goveda hranjenih


iskljuivo travom

Meso goveda hranjenih


itaricama / dohranjenih travom

grass-fed

grain-fed/
grass finished

ta je
razlika

?
What's the
differEnce
Goveda se slobodno kreu i hrane
na panjacima

Goveda su zatvorena u talama i


hrane se koncentratom

cattle roam free on a pasture


& eat only grass

cattle confined in feed lots


& eat mostly grain

Manje masna i sonija zahvaljujui viem


sadraju vlage u hrani
Bogata omega 3 masnim kiselinama,
vitaminom B6 i beta-karotenom
Svega 140 kalorija po porciji
Nii holesterol

Masna, a ne sona
Ugojena razliitim nusproizvodima itarica
ili kukuruza i hormona
U zdravoj ishrani se ne preporuuje redovna
konzumacija konvencionalne hrane
Vii holesterol

Leaner and juicier, thanks to higher


moisture content
Rich in omega-3 fatty acids, vitamine B6
& beta-carotene
As little as 140 calories per serving
Lower cholesterol

Greasy not juicy


Fattened up on a varietty of grain
or corn-by products
Regular consumption not recommended as
part of healthy diet
Higher cholesterol

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

Od farme do kunog praga


Farm to door

Organsko meso moete poruiti


koristei sledee kontakte:
Please order via:
www.organichd.rs
prodaja@organichd.rs
tel: 011.244.11.43 060.655.57.10
Organic Home Delivery je ekskluzivni distributer organskog
mesa proizvedenog na farmi u urugu

Organic Home Delivery is the exclusive distributor of the


organic meat produced on the Bio Panon farm.

Poruivanje se vri putem telefona, imejla, i veb-aplikacije.


Uvek se isporuuje svee meso sa rokom trajanja od maksimalno 10 dana, a isporuka se vri 4 puta meseno. Kupac
dobija organsko meso u aseptinom pakovanju, 24 asa od
momenta klanja. Plaanje se obavlja na kunom pragu, a
mogue je platiti gotovinom i karticom, uz izdavanje fiskalnog
rauna. Isporuka se vri restoranima i domainstvima.

Orders are placed via telephone, e-mail or online application.


The meat is always delivered fresh with an expiry date or
a maximum of 10 days, while the delivery is carried out 4
times a month. The buyer receives the organic meat in an
aseptic packaging, 24 hours upon the slaughter. Payment is
carried out at the door, using cash or credit card, with the
issuance of a receipt. We deliver to restaurants and private
homes.

Principi organske proizvodnje i propisi nalau da organsko


meso mora biti proizvedeno i prodato lokalno bez dugotrajnog transporta, upakovano kako bi se izbegla kontaminacija
proizvoda i u to kraem roku isporueno kupcu u sveem
stanju. Mi smo se zato opredelili za direktnu dostavu sveeg
organskog juneeg mesa na kunu adresu jer elimo da garantujemo naem kupcu da e uvek dobiti sve i zdravstveno
ispravan proizvod u kontrolisanom lancu hladne distribucije.

Organic Home Delivery doo, Beograd


umatovaka 124/13

Principles and regulations of organic production stipulate


that organic meat must be both produced and sold locally
with no long-distance transport, packaged in such a way
to avoid product contamination, and delivered fresh to the
client in the shortest amount of time. This is why our
organic beef is delivered directly to your home, guaranteeing
you a fresh, healthy product delivered in a controlled cold
distribution chain.

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