Discover the culinary benefits of Polish beef A get-together in the Production Facility in Koło

The Sokołów Flavour Academy brought cooking bloggers together again. This time, they were invited to the Production Facility Sokołów S.A. in Koło, specializing in the production of beef.

The Sokołów Flavour Academy brought cooking bloggers together again. This time, they were invited to the Production Facility Sokołów S.A. in Koło, specializing in the production of beef. Our guests had a unique opportunity to see the production lines and find out more about the benefits of the seasoned Polish beef.

Beef has plenty of nutritive value and can be cooked and served in many and various ways. However, it is still not very popular in Poland. Statistically, we, the Poles, consume very little of it, ca 1.5 kg annually, while the average per capita consumption in the EU states amounts to 12 kg. As we want to educate people about proper composition of their everyday diet, we organized another workshop dedicated to the Polish beef.

Food bloggers, as well as the editors of the culture and food magazine “Kukbuk” were invited to visit the Production Facility Sokołów S.A. in Koło. Before entering the production part, the attendees had to comply with all sanitary requirements like putting on protective clothing and passing through disinfection gates. Stringent adherence to these principles by all persons entering the facility is mandatory to maintain the standards of sterility and production safety, and the high quality of the products. Paweł Nowak, the facility manager, showed the guests all production stages, paying special attention to beef seasoning, also called beef drying. Beef seasoning may take from 10 days to as long as 6 weeks. The meat is kept in steady low temperature, vacuum packed and sealed, or – when dry-aged – unpacked.

Dominik Moskalenko, culinary expert and master chef at Sokołów, told the attendees about the importance of seasoning for the flavour and quality of the meat. Seasoning improves the tenderness, juiciness and flavour of the meat chiefly by breaking down the connective tissue. Dominik Moskalenko strongly recommended less popular cuts of beef such as flan steak and underlined the importance of marbling fat in beef for the meat’s flavour.

The participants had the chance to see and taste all the benefits of seasoned beef during the culinary climax of their get-together. They barbecued juicy steaks served with appetizing seasonal additions – white and green asparagus.

Sokołów wizyta w Kole
Sokołów wizyta w Kole
Sokołów wizyta w Kole
Sokołów wizyta w Kole

 

 

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