MYASYA Blog
On steaks — from the people who import them
How to cook ribeye and read doneness, how Nelore differs from Angus, how to store a vacuum-packed cut and what the batch documents should contain. No advertising: just what we explain to clients every day.
Kitchen
How to sear, how long to boil, what temperature to braise at — for a restaurant kitchen, not a home one.
Internal temperature after resting. A guide, not a rule.
KitchenHow to Cook Ribeye in a Restaurant Kitchen: Grill, Cast Iron and Reverse SearThawing in the vacuum bag, portioning into 2.5–3.5 cm steaks, salting 10–40 min ahead, grill, cast iron with thyme, reverse sear and a temperature table by.7 min read · 13 September 2026
KitchenSteak Doneness Levels: Temperatures, Time per Side and Probe ChecksSix doneness levels from blue to well done: temperatures at pull and after resting, colour of the cut surface, time per side for a 3 cm steak and how to.5 min read · 13 September 2026
KitchenBeef Cheeks: How to Braise Them into a 'Collagen Bomb'How to braise beef cheeks: trimming, searing, 3–4 hours at 140–160 °C or sous vide, doneness cues, serving ideas, yield and cost per portion.5 min read · 13 September 2026
KitchenBeef tongue in the professional kitchen: how to cook, peel and serveHow long to cook Swiss cut beef tongue (2.5–4 h by weight), peeling after an ice bath, 60–65% yield, portion cost at 320 ₴/kg and six ways to serve it.5 min read · 13 September 2026
KitchenStoring and thawing frozen beef in a professional kitchenWhat a stable −18 °C means, indicative shelf life for vacuum-packed beef, how to thaw a 1.2–5.5 kg cut at 0…+4 °C and how to plan thawing for a banquet.5 min read · 13 September 2026
Cuts and origin
What is what on the carcass, what it is called in the Brazilian specification, and why Nelore is not Angus.
CutsRibeye or Striploin: Which to Choose for a Restaurant MenuRibeye vs striploin compared: position on the carcass, marbling, grill behaviour, cut weight 1.2–5.5 kg, price 598–789 ₴/kg and raw cost per 250–300 g.5 min read · 13 September 2026
OriginThe Nelore Breed and 70/30 Feeding: How Brazilian Beef Differs from AngusNelore is a zebu-type Bos indicus breed: how its texture and flavour differ from Angus, why 70/30 feeding matters, how to read the SIF stamp and what it.5 min read · 13 September 2026
CutsBeef Cuts Glossary: Ukrainian, English and Brazilian NamesRibeye, striploin, tenderloin, eye of round, tongue, cheeks, trimmings: English and Brazilian names, carcass section, uses. Plus chain on/off, Swiss cut, CL.5 min read · 13 September 2026
For business
Documents, suppliers, trimmings for the plant — what procurement people ask about.
For businessHow to Choose a Beef Supplier for a Restaurant: 9 Questions Before the First BatchChecklist for chefs and buyers: the producing plant, documents with every batch, −18 °C in transit, batches from 5 kg, cost per portion rather than per kg.5 min read · 13 September 2026
For businessDocuments for an imported beef batch: what restaurants and meat plants should receiveInternational certificate, labelling, specification, invoice and consignment note: what to check when receiving beef, whether a veterinary certificate is.5 min read · 13 September 2026
For businessBeef trimmings 70/30, 80/20 and 90/10: what the numbers mean and which to use for burgers, sausages and dumplingsThe numbers on beef trimmings are the lean-to-fat split. How 70/30, 80/20 and 90/10 affect juiciness, shrinkage and cost, and how to blend 90/10 with 70/30.5 min read · 13 September 2026
Blog last updated — 13 September 2026. We write when there's something to say, not on a schedule.
