Alternative cuts

Alternative cuts are muscles from the rump, the round, the chuck and the flank: picanha, rump, topside, silverside, tri-tip, top blade, flank, bavette and chuck eye roll.

Picanha with its fat cap and tri-tip shine on the grill, flank and bavette soak up marinades, topside suits roast beef and carpaccio, and silverside rewards slow cooking. Top blade is where the flat iron comes from, and chuck eye roll continues the ribeye into the chuck.

Every cut is wet-aged for 14–30 days. Prices are per kilogram; delivery by taxi in Kyiv on the day of the order and by Nova Poshta across Ukraine.