Beef Stewing Meat (Shank & Neck), Chilled, Vacuum-Packed

Beef Stewing Meat – Premium Latvian Beef Shank and Neck for Slow Cooking

CEPLĪŠI M.S. Beef Stewing Meat is high-quality boneless beef sourced from the shank and neck muscles of carefully selected cattle raised in Latvia. These cuts are known for their rich beef flavour, firm muscle structure and connective tissue that softens during prolonged cooking. Ideal for hearty stews, goulash, soups and slow-cooked dishes, the product is supplied chilled and vacuum-packed.

Beef shank and neck muscles are actively used during the animal's life, giving them a relatively firm structure and varying amounts of connective tissue.

Shank Meat comes from the muscles of the lower legs. It contains collagen-rich connective tissue, making it particularly suitable for long, moist cooking.

Neck Meat comes from the muscles of the neck. It has a distinctive beef flavour and is well suited to stews, goulash and other slow-cooked dishes.

Together, these cuts are ideal for preparing satisfying meals with a rich, full-bodied beef taste.

During slow cooking, collagen gradually converts into gelatin, helping the meat become tender while enriching the sauce.

CEPLĪŠI M.S. Beef Stewing Meat is supplied chilled and vacuum-packed.

Characteristics of CEPLĪŠI M.S. Beef Stewing Meat

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Shank and Neck Meat. Cuts naturally suited to prolonged cooking.

Rich Beef Flavour. These muscles provide a distinctive, full-bodied beef taste.

Collagen-Rich Connective Tissue. Slow cooking helps develop tenderness and a rich sauce.

Ideal for Slow Cooking. Particularly suitable for stews, goulash and Dutch oven dishes.

Versatile Preparation. Also suitable for soups, ragù and other slow-cooked beef dishes.

Chilled and Vacuum-Packed. Supplied in a practical refrigerated format.

Why Choose Beef Stewing Meat?

Beef Stewing Meat is an excellent choice for customers looking to prepare flavourful home-cooked meals.

Unlike tender steak cuts such as Ribeye or Striploin, beef shank and neck are best suited to long, gentle cooking.

During braising, the meat gradually becomes tender while the cooking liquid develops a rich beef flavour.

This product is suitable for everyday meals, family gatherings and professional restaurant kitchens.

Culinary Uses

Classic Beef Stew. Cook slowly with onions, carrots, garlic, beef stock and herbs.

Beef Goulash. Braise with onions, paprika, tomatoes and spices.

Beef Ragù. Slowly cook with tomatoes, vegetables and aromatic herbs.

Beef Soup. Prepare hearty soups with root vegetables, potatoes or pearl barley.

Dutch Oven Beef Stew. Cook gently with stock and seasonal vegetables.

Slow-Cooked Beef. Ideal for dishes requiring tender meat and a rich sauce.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who 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.

How to Prepare Beef Stewing Meat

1. Prepare the Meat. Remove from the vacuum packaging and pat dry. Cut into evenly sized pieces if necessary.

2. Season. Add salt and freshly ground black pepper.

3. Brown the Meat. Sear in small batches in a hot pan or Dutch oven to develop flavour.

4. Add Vegetables. Use onions, carrots, celery, garlic and your preferred vegetables.

5. Add Liquid. Pour in beef stock, water or stock with a small amount of wine.

6. Cook Slowly. Braise covered over low heat or in an oven at approximately 140–160°C.

7. Check Tenderness. Depending on piece size and muscle structure, cooking often takes approximately 2–3.5 hours or longer. The meat should become tender and easy to separate with a fork.

8. Finish the Sauce. Reduce the cooking liquid if necessary and adjust the seasoning.

Serving Suggestions

Beef Stewing Meat pairs beautifully with mashed potatoes, boiled potatoes, buckwheat, rice, pearl barley and creamy polenta.

Braised vegetables, mushrooms, fresh herbs and rich beef gravy complement its flavour.

Product Information

Product name: Beef Stewing Meat (Shank & Neck), Chilled, Vacuum-Packed.

Cuts: beef shank and neck muscles.

Cutting style: boneless beef for stewing.

Product type: fresh, chilled, boneless beef.

Ingredients: 100% beef.

Characteristics: rich beef flavour, firm muscle structure and collagen-rich connective tissue.

Uses: stews, goulash, ragù, soups and slow cooking.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight.

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

Preparation: cook thoroughly before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.