Beef Minute Steak, Chilled, Vacuum-Packed

Beef Minute Steak – Versatile, Carefully Trimmed Latvian Beef

Carefully selected Latvian beef Minute Steak – a lean, flavourful and versatile cut, suitable for quick cooking and a wide range of refined beef dishes.

At CEPLĪŠI M.S., our Minute Steak is prepared from beef hindquarter muscles obtained by carefully trimming and removing sinew and connective tissue from the Knuckle cut. This process produces clean muscle pieces that are prepared as Minute Steaks.

The cut is characterised by its relatively lean structure and pronounced beef flavour. Careful trimming makes it a versatile ingredient for home cooking and professional kitchens.

Versatile Culinary Uses

Pan-Seared Minute Steak. Quickly sear in a hot frying pan or on a grill and serve with roasted vegetables, potatoes or your favourite sauce.

Beef Tartare. Beef specifically selected, handled and verified as suitable for raw consumption may be finely hand-chopped and prepared as tartare with carefully chosen seasonings.

Beef Carpaccio. An appropriately prepared whole-muscle piece may be thinly sliced and served with olive oil, Parmigiano Reggiano, rocket and lemon.

Other Dishes. Excellent for steak sandwiches, warm salads, beef strips and creative restaurant dishes.

For tartare or carpaccio, use only beef specifically intended for raw consumption and handled under appropriate food-safety controls. Suitability must be confirmed for the individual product batch.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

The beef used for our Minute Steak is wet-aged for at least 15 days under controlled conditions. Ageing promotes tenderness and helps develop the beef's characteristic natural flavour.

How to Cook Minute Steak

For quick cooking, use a well-heated frying pan or grill. Pat the meat dry, add a little oil and cook briefly, adjusting the time to the thickness of the steak.

Very thin slices may take approximately 30–90 seconds per side, although actual doneness depends on thickness and temperature.

Allow the meat to rest briefly after cooking. Slice against the grain for a more tender eating experience.

Product Information

Source cut: Beef hindquarter – carefully trimmed and denuded Knuckle muscles.

Product type: Beef Minute Steak.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.