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HúsSzabóság

Hússzabóság Beef Neck Fillet

ca. 1.05 kg

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Country: Hungary,
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HúsSzabóság Beef Neck

Cleaned, boneless beef neck meat, usually used in chopped or minced form. Juicy, tender meat part. Excellent base for stew, goulash, minced meat, as well as very fine soup can be made from it. Due to its excellent marbling, it is also perfect for making pulled meat.

Usage information

Raw meat must be stored and processed separately from other foods! The product requires heat treatment, it is not suitable for human consumption raw!

Usage suggestion: Chili for real men

Ingredients for 4 people

  • 1.5 kg HúsSzabóság beef neck
  • 1 pc HúsSzabóság marrow bone
  • 3 pcs dried chili
  • 200 g bacon
  • 4 cloves garlic
  • 3 pcs bay leaf
  • 4 teaspoons oregano
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons ground caraway
  • 1 teaspoon pepper
  • 1 teaspoon thyme
  • 3 tablespoons corn flour
  • 400 ml beef stock
  • 800 g concentrated tomato (Italian passata)
  • 400 g canned beans
  • 4 pcs tortilla wrap
  • 100 g cheddar cheese

Preparation

  1. Boil water and cook the dried chili in it for about 20 minutes. When done, drain, let cool and cut into strips. In a large, thick-walled pot, fry the diced bacon, then set the browned bacon aside on a plate. In the remaining fat, sauté the chopped onion until glassy, add the chili, crushed garlic, oregano, thyme, paprika, cumin and caraway. Mix thoroughly and add the marrow bone and the diced beef neck. Brown the meats for at least 10 minutes, then sprinkle with corn flour and salt and after a thorough stir, add the passata and the stock, throw in the bay leaf and the bacon as well, then cover and cook the whole thing for at least 2-2.5 hours over medium heat, stirring occasionally, and if necessary, replace the evaporated liquid with some water. In the last 20 minutes, add the drained canned beans, then serve in small bowls with grated cheddar and tortilla, or sour cream.

  2. Thoroughly mix and add the marrow bone and the diced beef neck. Brown the meats for at least 10 minutes, then sprinkle with corn flour and salt and after a thorough stir, add the passata and the stock, throw in the bay leaf and the bacon as well, then cover and cook the whole thing for at least 2-2.5 hours over medium heat, stirring occasionally, and if necessary, replace the evaporated liquid with some water. In the last 20 minutes, add the drained canned beans, then serve in small bowls with grated cheddar and tortilla, or sour cream.

Producer information

Expertise and passion for work characterize the butchers of HúsSzabóság. Thanks to their many years of experience, they have selected their products in such a way that everyone can find the meats that meet their own needs and ideas. They believe in quality, so they offer only premium products from everything - be it beef, pork, poultry or smoked goods - which, in addition to local producers, come to their offer from many parts of the world, and now also to our shelves.

Storage

Store in a dry, cool place protected from light, between 2 and 5 °C! Use the product immediately after opening the vacuum packaging!

Distributor

Ignátz Húskereskedelmi Kft.
1124 Budapest, Apor Vilmos tér 11-12.


Product information

The information provided here on the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.

Durability

Average durability from the time of delivery: 3 days.

Composition

marha

Nutritional values per 100 g

Energy value536 kJ/128 kCal
Fats4.5 g
including saturated fatty acids1.9 g
Carbohydrates0.16 g
including sugars0 g
Protein21.75 g
Salt0.08 g
Fibre g