{"id":4040,"date":"2025-07-08T08:53:07","date_gmt":"2025-07-08T06:53:07","guid":{"rendered":"https:\/\/manzo.sk\/?page_id=4040"},"modified":"2025-07-12T16:36:24","modified_gmt":"2025-07-12T14:36:24","slug":"steaky","status":"publish","type":"page","link":"https:\/\/manzo.sk\/en\/steaky\/","title":{"rendered":"Steaks"},"content":{"rendered":"
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Quality meat from proven farms<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Italians break beef down into about 28-30 parts, each with its own specific characteristic, taste and use in the kitchen. Not a single piece goes to waste.<\/p>

Thanks to DRY AGE we can offer you a wide variety of steaks. Even from less traditional parts , which you will find very rarely in other restaurants.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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What does DRY AGE actually mean? It is the dry aging of meat in maturing refrigerators, where the meat is hung in whole quarters at 0\u00b0C- 4\u00b0C for a minimum of 14 days after slaughter. During this time, lactic acid and enzymes transform the meat and loosen the muscle fibres. Here it is very important that the meat is sufficiently fatty, because of the preservation of the meat. Stress-free slaughter is essential for the meat to mature properly.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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It is very important to choose the right breed and also the age of the animal. The highest quality meat is from young animals up to 18 months old. We prefer heifers to young bulls, they have less pronounced taste, more fat and more tender meat. For steaks, in addition to the traditional sirloin, we use:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Cutting meat<\/h3>\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\tIt is the most tender and delicate meat. It is found on the back along the spine. The animal hardly uses this muscle, so the meat is particularly tender. It has very fine marbling, which makes the meat lean and very tender. \t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Svie\u010dkovica\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tCandlestick (Filetto)<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tIt is located on the upper back, right next to the tenderloin. This part of the meat is characterised by a fatty rim. It is this fat layer on one side of the steak that gives the meat its great flavour. Because of the tenderness and juiciness of the meat, we recommend it to anyone who has never tried steak before.\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"N\u00edzka\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tStriploin steak (Striploin steak) <\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tIt is located on the front of the back and transitions into a low grill. It is a very tender, fat-laden meat. However, its appearance is not uniform, but consists of several types of muscles that are connected by collagenous and fatty parts. After sirloin, it is the smallest part of beef. It is an oval-shaped steak with pronounced marbling, including the so-called 'fat eye', which is deeply stored fat. In some countries (e.g. Britain, the USA or France) it is more highly prized than sirloin steak. \t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Vysok\u00e1\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tHigh sirloin (Rib eye steak)<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tWe classify it as first grade beef. The tip of the thigh is actually a specific cut in the thigh called the 'first cut'. It is lean meat, juicy but a little tougher than a roast. It has a slightly stronger flavour than, for example, sirloin. A very similar steak, but even a little softer and with a slight fatty edge, is the TOP ROUND, cut from the top shawl.\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Kvetov\u00e1\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tRump steak (Rump steak)<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tIt is one of the most tender beef leg meats. It is highly valued for its tenderness, which is similar to that of sirloin. However, it has a fuller and juicier flavour. \t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Mal\u00fd\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tSmall nut (Tip Roast steak)<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tThis part of the beef from the shoulder (front of the leg) is amazingly tender. It is obtained by peeling the shoulder blade. This steak is characterised by a vein in the middle of the meat which softens with cooking. The meat is succulent, can be served overcooked and is beautiful to look at. It has a distinctive beef flavour.\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"L\u00fapan\u00e9\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tPeeled shoulder (Top Blade steak)<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tThis part is made up of several muscles that can be used to produce very high quality meat for steak preparation. It is located at the very bottom of the navel. It has very coarse and longitudinal fibres, so it is better to slice the meat finely against the grain after grilling and resting. \t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Pupok\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tPupok (Flank steak)<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tIt's a very interesting steak that has a hint of roast. This is due to the fact that it is an internal muscle - a tendon of the diaphragm, which is right next to the liver. It has long muscle fibres similar to flank steak. In our country it is also called squirrel. You hardly come across it anywhere, because most butchers used to keep it for themselves, which is how it got the name butcher's tenderloin. It is very popular in France, where it is considered a delicacy.\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Veverka\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tSquirrel (Hanger steak) <\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tThis is a very unusual and rare type of steak. It earned its name thanks to its appearance - marbling, which resembles a spider's web. It is a real rarity because it is carved from the pan well. It is particularly appreciated by the French for its succulence and flavour, which distinguishes it from other steaks. You can only have 2 pieces of this steak from one piece of cattle. It is the most popular part for butchers. \t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Pavou\u010dek\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tSpider steak<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tThe queen of steaks, the original bistecca alla fiorentina is from the Chianina breed in Tuscany. It is a high bone-in steak and its usual weight should be around 900g - 1kg. The bone gives the meat its characteristic wonderful flavour. \t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"Fiorentina\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tFiorentina steak<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\tAn impressive steak for its size alone, weighing at least 400g or more. It is named after the distinctive T-shaped bone that connects the two meats. The smaller part is sirloin and the larger part is low sirloin. In the USA, you can find it as a Porterhouse steak, but it contains a larger portion of sirloin and weighs over 1kg. This is the king of steaks. \t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
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\n\t\t\t\t\t\t\"T-Bone\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\tT-Bone steak<\/span><\/cite>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
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Quality meat from proven farms The Italians break beef down into about 28-30 parts, each with its own specific characteristics, taste and use in the kitchen. Not a single piece goes to waste. Thanks to DRY AGE we can offer you a wide variety of steaks. Even from less traditional parts , which you will find very rarely in other restaurants. What does DRY AGE actually mean? It is [...]<\/p>","protected":false},"author":1,"featured_media":4376,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4040","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/manzo.sk\/en\/wp-json\/wp\/v2\/pages\/4040","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/manzo.sk\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/manzo.sk\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/manzo.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/manzo.sk\/en\/wp-json\/wp\/v2\/comments?post=4040"}],"version-history":[{"count":0,"href":"https:\/\/manzo.sk\/en\/wp-json\/wp\/v2\/pages\/4040\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/manzo.sk\/en\/wp-json\/wp\/v2\/media\/4376"}],"wp:attachment":[{"href":"https:\/\/manzo.sk\/en\/wp-json\/wp\/v2\/media?parent=4040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}