Our products
We offer traditional cuts of meat as well as special cuts that you won’t find anywhere else. Smoked meats and sausages, offal and our own semi-finished meat products. We will be pleased to send you the complete offer. Get in touch with us!
Beef
Czech breeders raise heifers and steers for us, from which we are able to produce perfectly tender meat with a distinctive and pure flavour. Together with the breeders, we adjust the composition of the animals’ feed in order to achieve the best possible marbling, thanks to which the meat is exceptionally juicy. We also supervise both the transport and slaughtering of the animals. We then butcher the meat ourselves and allow it to age.
We recommend: rib-eye with bone, T-bone, rump cap, chuck roll, top round steak, brisket
We recommend: rib-eye with bone, T-bone, rump cap, chuck roll, top round steak, brisket
Pork
Our pork comes from the high-quality Přeštice Black Pied breed. Thanks to their higher fat content, pigs of this breed, which were nearing extinction only a few years ago, have unbeatably good meat and lard. These hybrids resulting from the crossbreeding of a traditional Czech breed and old English breeds imported into the Přeštice, Klatovy and Domažlice areas grow slowly, but they are unrivalled in flavour.
We recommend: pork loin – bone in, pork belly, pork shoulder, pork spider steak
We recommend: pork loin – bone in, pork belly, pork shoulder, pork spider steak
Wagyu
We have our own wagyu beef raised on the Sloupnice and Horky farms. But it doesn’t end there –several inspiring trips to Japan fundamentally broadened our horizons and helped us to establish cooperation with the renowned Torikai Chikusan farm. This enabled us to perfect our approach to processing the meat and to also offer you Japanese wagyu of the highest quality.
Milk veal
Veal is considered to be a gem among ingredients. Under socialism, however, it disappeared from butcher shops along with the craftsmanship required to prepare it. Therefore, in 2021 we decided to bring Czech veal back to your tables. We found breeders in Líšná u Zbirohu who slaughter for us four-month-old calves that have been fed exclusively milk. Their meat is tender and delicate in both flavour and texture.
Sausages and air-dried salamis
We dry cuts of beef and pork from Czech breeders as well as sausages and salamis in a special room under the supervision of our butcher David Ciboch. Perhaps you know them under names such as pancetta, prosciutto and guanciale, but we make them exclusively from Czech meat according to our own recipes and we take inspiration only from traditional methods.
We recommend: Přeštice Black Pied culatello, Přeštice Black Pied rolled pancetta, Přeštice Black Pied guanciale, Czech Fleckvieh strip loin, Czech Fleckvieh bresaola, Valkovska sausage, tourist salami
We recommend: Přeštice Black Pied culatello, Přeštice Black Pied rolled pancetta, Přeštice Black Pied guanciale, Czech Fleckvieh strip loin, Czech Fleckvieh bresaola, Valkovska sausage, tourist salami
Meat and smoked products
We produce frankfurters, “fat boy” knackwursts, sausages, salamis, hams and even semi-finished products such as ground meat for burgers and salsiccie for grilling. Mostly according to original Czechoslovak recipes enjoyed by the generations who came before us. Their basis is made up only of high-quality meat, lard, salt and spices. Nothing more is needed.
