Polish name for cut of beef

I would like to know the name for the cut of beef that in US we call chuck. It is used to make juicy hamburgers as it has 20% fat. Thanksj

I think it's called Karkówka.

the quality of Polish beef is rather nasty.
Aberdeen Angus it ain't

The pork is good, the chicken is tasteless as it is usually battery raised

Entrecoute is rib, beefstek is usually rump, poledwica is fillet - thats the good stuff.

Chuck will usually be labbelled as goulash wolowe, but it doesnt really matter if you use that particular cut for hamburgers, any approx 20% fatty cut of beef will do.


Yes it is, it always looks great but unless you cook / boil the hell out of it, its tough as old army boots. Its beacuse they dont hang the meat. Fillet / poladwica wolowe is always tender becuase it comes from the part of a cow where that muscle is hardly used ie no need to hang. If youre lucky you can find fillet for 70 PLN-100 PLN / KG.


I mostly found the chicken delicious, but then agiain i never bought chicken from Biedronka, Tesco's, Auchen or any other supermarket.

Ok. So if I want to buy something which will have 20% fat what should we get and is it better to but minced already or do yourself? My wife's mom has the grinder. Thanks

What about sirloin? In Polish, polędwica (I think)

Sirloin is Rostbef I made the mistake and bought antrecote which is Ribeye! Saying that being a Beef lover after being dissapointed in te quality of beef many times for grillin or frying I would only buy Fillet Poledwica as it's the only tender cut here in Poland as they don't hang there meat. Apart from that cut's for goulsh are ok for stewing :)

Should be good for burgers too though!

if you are in Warsaw there is a great store on Pulawska called Befsztek. It is an organic butcher and the animals are slaughtered humanely by vets. (sounds sick) Anyway, they have amazing meats there and a good wine selection from Mielzynski. The also offer online shopping and delivery.

The beef in any supermarket doesn't compare.

Thats an interesting point: i was talking to a butcher the other day and wanted to finally figure out how/why many cuts are just damn right infuriating. You know the score when you buy some sirloin or what ever one week and its nice and tender then another weeks its tough. Its just so annoying to smell the beef, roast, fry or grill the beef then eat the beef and its tough as old army boots.

Anyway, and back to the point: in his opinion if the cow is slaughtered in a distressing fashion it will tense up, moan (and everything else which id rather not go into detail about) thus creating a tough meat.

Also the hanging process, anybody ever wondered about that? Apparently the meat can be hung for up to four weeks no problem, obviously the outside of the carcass will become contaminated with bacteria over time (this is what always baffled me) but the inside is fine so the butcher simply cuts off the outer layers, which is mostly fat anyway.

So thats what i discovered, i always assume the toughness of the meat was in direct association with the age and gender of the animal. He could be talking BS i suppose, the study continues.... I'm not convinced as yet.

I think it has a lot more to do with the cow it came from. A young cow, milk fed, gives very tender meat. (veal) A dairy cow that has grown too old to produce will give tough stringy meat. Corn fed gives tender, fatty meat, range fed gives tougher, leaner meat....

And PLEASE don't use rib eyes for hamburger! It's a waste of a good steak and doesn't have enough fat to make a decent burger!

Cow feed for sure; i was forgetting about that, it has to be a massive factor.

I'd really like a conclusive study as to what does and doesn't provide decent steak.

So, we have the factors:

age
feed
gender
slaughter style
hanging procedure
life of animal i.e grazing or barn kept

Anything else?

Dealing with cattle, most animals will be kept on pasture during the good weather and kept indoors while the weather is bad, it's the quality of feed given to them during that indoor period that makes a massive difference on not only the meat, but also the other by-products. One of the reasons lamb/mutton is normally such a good meat is because they can be kept on pasture for longer periods and just topped up with feed once in a while if the weather is really bad. The quality of pasture is also important, for example in Ayrshire you have some of the best dairy/beef cattle in the UK due to the fact that it's on the gulf stream and hardly freezes over. On the borders you have great black mutton due to the fact that the animals spend most of their time on the hill side eating heather and other such wild grasses.

Jimmu:


Probably not in Poland though.


Anyway - are you sure? Try googling "rib eye for burgers" and have a look.

Can always add fat to the lean meat if you want a good burger ;)

Yes the hanging definitely tenderizes the meat by stretching and enzyme activity. I do the same thing when I shoot deer hunting

This true, AFAIK. Party why Kobe beef is so good is they make them very, very happy. The beer helps with this process.

They make them very very happy their whole life, not just at the end. Plus, they feed them beer lees, massage them daily and never allow them any exercise. I've heard the beef is great, but in a year and a half in Japan I never had enough money to try it.

Oh, and I think making Kobe beef burgers is a capital offense. lol
And yes, you can add fat to rib eye to make it a better burger, but why? I like my burgers, but a pan fried rib eye with mushrooms in a nice red wine sauce........

I ask because my wife and her mom made them from a lean cut and she said they were very dry and awful and I am going to prepare some for them when I go there in a week or so. I never cooked them in a pan, only over a fire grill

I would recommend you buy some beef goulash cuts slightly fatty and mince them. You could also add some pork for a nice flavour :)

This may sound really stupid but I imagine at some point it must factor. I am curious about the relationships with the other cows. --told you it sounded stupid! but cows are generally kept in a herd, no? so they must have some sort of connection or relationship to their herd mates. I can't believe I just wrote that.

ziemi uchwytu ?? Is it correct?

what is it that you wanted to say? give some broader context not just the two words in Polish (just in case, ya know)

What we use for hamburger is called ground chuck, it means like minced cut of chuck, and chuck is the cut form the shoulder which is used for roasts etc.. So I typed ground chuck into the google translate and this is what it gave me and I wanted tod see if it is correct

So much for google LOL Karkówka!!!

Yes I know many times computer translators make funny mistakes, I think language is one of the most difficult tasks for the computer.

OMG. Check Wiki for "Beef" - there are images showing the different cuts. Then open the Polish version (Wołowina) and compare the images. All done. You can thank me later.

The right name in Polish is "ROZBRATEL". "Karkówka" is from the pork meat language and means neck ("KARK", beef language).

You can see more translations on eco-beef.com.pl

Excellent page for every cut of beef from Polish to English. I've also used this site to order steaks and mince. As a English ex-pat this is the best beef I've eaten outside GB

steakclub.pl/blog/every-cut-of-beef-from-english-to-polish/