O R G A N S KO JUNEĆE MESO
5 R AZLOGA Z AŠTO T R E BA JE ST I ORGAN SKO M E S O
REASONS WHY YOU SHOULD EAT ORGANIC MEAT
Kvalitet MESA Organsko meso ima povećanu biološku i nutritivnu vrednost koja se sastoji u povećanom sadržaju vitamina i minerala, kalcijuma, magnezijuma, gvožđa, a naročito omega 3 masnih kiselina i antioksidanasa. Zato se ističe značaj upotrebe organskog mesa u ishrani, pre svega dece i trudnica. Organsko meso ne sadrži aditive, hormone, konzervanse, emulgatore, veštačke boje, arome i pojačivače ukusa.
meat quality
Organic meat has an elevated biological and nutritive value due to a higher content of vitamins and minerals, calcium, magnesium, iron, and especially omega-3 fatty acids and anti-oxidants. This is why it is important to include organic meat in the diet, especially for children and pregnant women. Organic meat contains no additives, hormones, emulsifiers, artificial colors, aromas and flavor enhancers.
Bezbednost hrane Organsko meso je proizvedeno po strogim zakonskim propisima Evropske unije i Srbije i kontrolisano je od strane ovlašćenih sertifikovanih organizacija – ne sme da sadrži hormone, pesticide, teške metale i aditive. U ishrani goveda, od kojih se dobija organska junetina, koristi se hrana koja je proizvedena na njivama bez upotrebe pesticida, hormona i mineralnih đubriva, a strogo je zabranjena upotreba antibiotika i drugih lekova u lečenju goveda. Najveća prednost organski uzgojenih goveda jeste u tome što se u ishrani koristi sveža trava sa organskih pašnjaka i livada.
food Safety
Organic meat is produced in compliance with strict EU and Serbian regulations and controlled by authorized certified institutions. It must not contain any hormones, pesticides, heavy metals and additives. Food used for the nutrition of the cattle from which the organic beef is produced comes from the fields cultivated without the use of pesticides, hormones and mineral fertilizers. The use of antibiotics and other drugs is strictly forbidden in the treatment of the cattle. The main advantage of organically raised cattle is that they are fed fresh grass from organic grazing fields and pastures.
Ishrana bez upotrebe genetskog inženjeringa (GMO FREE) Genetski modifikovani organizmi (GMO) i njihovi proizvodi apsolutno su zabranjeni u organskoj proizvodnji, odnosno ishrani goveda.
Diet Without the Use of Genetic Engineering (GMO FREE)
Genetically modified organisms (GMO) and their products are strictly forbidden in organic production, including the production of cattle food.
UKUS Organsko meso ima karakterističan ukus, miris i boju, što se često karakteriše kao „zaboravljeni ukus namirnica sa sela”, pre svega zbog upotrebe sveže organske trave u ishrani goveda bez upotrebe koncentrata.
TASTE
Organic meat has a specific taste, smell and color, often described as “the forgotten taste of farm food”, resulting from the fact that the cattle is fed fresh organic grass, without the use of concentrate feeds.
DOBROBIT ŽIVOTINJA I BIODIVERZITET Radi napredovanja životinja, organski standardi insistiraju na tome da životinje moraju imati dovoljno prostora za ispašu i svežeg vazduha kako bi se razvijale, pri čemu se garantuje istinska sloboda u tom procesu. Organske farme i njihovi zaštitni pojasevi predstavljaju utočište za divlje životinje i domove pčelama, pticama i leptirima. Utvrđeno je da je na organskim farmama biljni i životinjski svet, kao i svet insekata veći i do 50%, što pozitivno utiče na biodiverzitet.
ANIMAL WELFARE AND BIODIVERSITY
To ensure animal wellbeing, organic standards stipulate that the animals must have sufficient grazing space and fresh air in order to develop properly, in a process that guarantees them true freedom. Organic farms and their protective belts serve as a refuge for wildlife, bees, birds and butterflies. It has been determined that flora and fauna, as well insect population, is up to 50% higher on organic farms, which has a positive effect on biodiversity.
NA ŠA FA RMA JE PRVA FARMA ORGA NSKI PROIZVEDENOG MLEKA I ME SA U S RBIJI O U R FARM IS T H E FIRST O R G AN I C M ILK AN D ME AT P RO D U C I N G FARM IN S E RBIA
Organsko meso koje ste odabrali dolazi iz Srbije, sa farme u Čurugu, odakle se od 2013. godine tržištu već isporučuje organsko mleko.
The organic meat you have chosen comes from Serbia, from a farm in Čurug present on the organic milk market since 2013.
Na našoj organskoj farmi goveda jedu čistu organsku hranu, imaju dovoljno prostora za ispašu, borave na otvorenom i na suncu kada to žele, piju vodu kada su žedna, a ne kada im drugi odrede, nikada nisu vezana i žive u skladu sa svojim prirodnim potrebama.
The cattle on our farm is fed pure organic food, has enough grazing and living space, enjoys the sun at its own free will, drinks water whenever it is thirsty, is never tied and lives in accordance with its natural needs.
Obezbedili smo im dovoljno pašnjaka, dok se ostatak biljne organske proizvodnje obavlja na 2000 ha plodne bačke ravnice. Mi brinemo o 2000 goveda i hranimo ih samo organskom hranom koju samostalno proizvodimo. Životinjama boravak na otvorenom prostoru, na pašnjacima i ispustima, omogućava da se osećaju bolje, zdravstveno stanje i apetit su im na višem nivou nego onima koje su zatvorene, a samim tim i kvalitet mleka i mesa je viši. Na našoj organskoj farmi primenili smo dostignuća savremene tehnologije u skladu sa pravilima organske proizvodnje. Našim potrošačima organskog mesa i organskog mleka omogućavamo da svake prve subote u mesecu sa članovima svoje porodice posete našu farmu u Čurugu kako bi se na licu mesta upoznali sa procesom organske proizvodnje i videli gde i kako se proizvodi hrana koju oni unose u svoj organizam.
We have ensured sufficient grazing area, while the rest of the organic plant production takes place on a 2,000 ha of fertile land in the Bačka region. We tend to the needs of our 2,000 heads of cattle and feed them exclusively the organic food we produce ourselves. Spending time out in the open, on grazing fields and pastures, the animals feel better, their health and appetite are higher compared to those of the animals living in confinement, which in turn adds to the quality of milk and meat. On our organic farm we have implemented modern technology in accordance with the rules of organic production. Consumers of our organic meat and organic milk have the possibility to visit our farm in Čurug, together with their family members, on the first Saturday of each month, in order to gain personal insights into the process of organic production and learn about the production of the food they enter into their system.
www.globalseed.info/live Na ovom linku možete uživo pogledati našu organsku farmu, kao i film o našoj organskoj proizvodnji.
At this link you can see live streaming from our organic farm, as well as a film about our organic production.
Organsko meso se proizvodi u Čurugu, u bačkoj ravnici, najplodnijem delu Panonske nizije po kojem je i dobilo ime „Bio Panon”. Our organic meat is produced in Čurug, in the Bačka region, the most fertile area of the Panonian Plain, landing our product its name – Bio Panon.
Katalog O RGAN SKO G M E SA za restorane ORGANIC MEAT CATALOGUE
TRADICIONALNI REZOVI
TRADITIONAL CUTS
„Bio Panon” je punu pažnju posvetio vrstama i kvalitetu rezova organskog junećeg mesa. Restorani koji prihvate članstvo u našem ekskluzivnom klubu prepoznaće ovaj kvalitet i svojim gostima moći će da ponude najkvalitetnije rezove organskog junećeg mesa u sopstvenom meniju. Oni znaju odakle meso dolazi i biće ponosni da kažu da je proizvedeno u Srbiji.
Bio Panon devotes a lot of attention to the types and quality of their organic beef cuts. Restaurants that become members of our exclusive club will recognize the importance of offering their patrons quality organic beef cuts on their menus. They are familiar with the origin of the meat and will be proud to say that it is made in Serbia.
ZRENJE MESA Naše organsko meso se ostavlja na zrenju u vakuumu (takozvano vlažno zrenje). Zrenje mesa u strogo kontrolisanim uslovima traje 21 dan. Pre završetka zrenja (3–5 dana), zavisno od količine izdvojenog mesnog soka, meso se raspakuje i ostavlja da mu se površina zasuši u struji hladnog vazduha. Ovo je tradicionalna tehnika koja omekšavanjem mišića unapređuje ukus i teksturu mesa. Tokom ovog perioda, prirodna voda koja se nalazi u mesu nestaje. Ovim se koncentrišu i unapređuju prirodni ukusi mesa.
PROŠARANOST MESA Naše organsko juneće meso karakteriše fina prošaranost. Prošaranost podrazumeva tanke pruge „blede“ masti, koje se nalaze između mišićnih vlakana. Prošaranost je veoma značajno i poželjno svojstvo, posebno kod junećeg mesa. Dobro prošaran stek uvek će biti ukusniji i mekši nego onaj koji uopšte nema masti. Životinje koje se uzgajaju i hrane na pašnjacima generalno imaju više prošarano meso nego životinje koje se drže u zatvorenom prostoru i hrane žitaricama.
Maturation of MEAT Our organic meat is left to age in vacuum (the process known as wet aging). The meat matures for 21 days in carefully controlled conditions. Three to five days before the maturation is completed, depending on the quantity of the extracted meat juices, the meat is unwrapped, its surface left to dry in a current of cold air. This is a traditional technique to improve the flavor and texture by softening muscle tissues. In this process, the water naturally present in the meat is removed. This allows for concentration and improvement of the meat’s natural flavors.
MARBLED MEAT Our organic beef is finely marbled. Marbled meat contains thin strips of light-colored, intramuscular fat. Marbledness of the meat is an important, desired quality, especially with beef. A well-marbled steak will always possess better softness and flavor than the one containing no fat at all. Meat of the animals that live and graze on pastures is generally more marbled than of those that live confined and are fed grain.
ORGANSKI
ORGANSKi
(JUNEĆI BIFTEK)
( K apak )
ORGANIC FILET (BEEF STEAK)
ORGANIC RUMP (RUMP CAP)
FILE
RUMP
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Najmekši i najkvalitetniji. Mišić koji obavlja jako malo posla i praktično nema eksternih masti. Zahvaljujući ovim karakteristikama, laganog je ukusa i najbolji je kada je dobro osušen. Koristi se za tzv. turnedo i wellington biftek i takođe se može zvati file minjon ili tenderloan. Chateaubriand je šnicla debelog reza odsečena iz glave (debelog kraja) filea i može se služiti za dvoje.
Nalazi se iza ramsteka, iznad kukova životinje. Veliki rez koji se sastoji od nekoliko mišića različitih karakteristika. Ovi mišići rade prilično naporno, tako da kapak poseduje i teksturu i ukus. Od glavnih komponenti mišića, sama sredina kapka je najmekša, dok kapa i rep kapka imaju i masnije, jače delove. Kapak je u Škotskoj poznat kao papino oko. Pav rump je parče koje je isečeno na kvadrate ili pravougaonike – a dolazi od francuske reči pave koja označava trotoar ili pločnik. U Brazilu ili Argentini, rump cap poznat je pod nazivom picanha.
Best softness and quality. A muscle that does very little work and has practically no external fat, to which it owes its mild flavor. Best when well dried. Used for beef tournedos and beef Wellington. Also known as filet mignon or tenderloin. Chateaubriand is a steak cut from the thickest part of the filet, sufficient for two persons.
Located behind the rump steak, above the hips of the animal. A large cut consisting of several muscles with different characteristics. This muscles do a lot of work, to which the rump cap owes its texture and flavor. Of all the muscle parts, the central portion of the rump cap has the most softness, while the top and back portions contain more fat. In Scotland, rump steak is known as the popeseye steak. Pave rump steak is a piece cut into cubes or rectangles, named after the French word pave, meaning pavement. In Brasil and Argentina, rump cap is known as picanha.
ORGANSKI
ORGANSKI
"SIRLOIN"
" T- B O N E "
JUNEĆI RAMSTEK
O R G A N I C T- B O N E
O R G A N I C S I R LO I N BEEF RUMP STEAK
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Kost na kojoj se sa jedne strane nalazi ramstek, a sa druge strane biftek. T-Bonovi rezani sa kapka imaju veće količine filea. Oni su poznati kao porterhouse u Engleskoj i fiorentina u Italiji. Prilikom pripremanja, vodite računa, filei će se ispeći brže od ramsteka!
Verovatno najpopularnija vrsta steka. Uzet sa donje srednje sekcije leđa. Može se služiti sa koskom ili bez nje, u šniclama ili pečeno u komadu. Sastoji se od jednog mišića koji je dobro prošaran i uniformnog omota masti. Ovaj rez ima dobar ukus i kod njega se primećuju velike koristi od zrenja, koje doprinose poboljšanju mekoće i jačanju ukusa. Amerikanci ga zovu striploin, u Njujorku ili Kanzas sitiju steak, dok je u Francuskoj faux filet.
The bone with rump steak on one side and beef steak on the other. T-bones cut from the cap contain more filets. In England they are known as porterhouse and in Italy as fiorentina. When roasting these steaks, keep in mind that the filets will be ready before the rump steak.
Probably the most popular type of steak Cut from the lower middle section of the back, sirloin can be served with or without bone, sliced into steaks or roasted in one piece. It consists of a single well marbled muscle with its uniform fat sheath. This cut has a good flavor and can benefit greatly from maturation, which adds to the softness and intensifies the flavor. In the USA it is known as striploin, New York or Kansas City steak. In France it is known as faux filet.
ORGANSKi
ORGANSKI
"RIB EYE"
"HANGER"
ORGANIC RIB EYE
ORGANIC HANGER
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Uzet iz rebarnog dela ramsteka. Rib eye je izbor poznavalaca kada su u pitanju ukus i sočnost. Veoma je prošaran i ima meku i otvorenu teksturu. Najbolje je spremati ga slabo ili srednje pečenog. Veliki rib eye koji se služi sa koskom, često za dve osobe, zove se cote de boeuf.
Mišić koji drži dijafragmu, poznat i kao mesarov stek. Mesari su ga često zadržavali za sebe, prepoznajući kvalitet ovog komada mesa. Hanger je jak mišić. Nalazi se ispod dijafragme životinje i, u stvari je unutrašnji organ. Ovaj organ naporno radi tako da je pun teksture! Tradicionalno, hanger se spremao dinstanjem. Kada se sprema kao odrezak, mora se peći kratko na jakoj temperaturi i služiti kao slabo pečen ili srednje pečen. Veoma je popularan u Evropi, u Francuskoj je poznat kao onglet, a u Italiji kao lombatello.
Cut from the rib area of the rump steak. Appreciated by connoisseurs when it comes to flavor and juiciness, rib eye is amply marbled and possesses a soft, open texture. It is best served rare or medium. A large rib eye served together with the bone, often as a two-person dish, is known as cote de boeuf.
The muscle that carries the diaphragm, also known as the butcher’s steak, because butchers would often keep it for themselves, recognizing its quality. Located under the diaphragm of the animal, this strong muscle is really an internal organ. It does a lot of work and therefore possesses a rich texture. Traditionally, the hanger was prepared by stewing. When prepared as a steak, it should be roasted for a short time at a high temperature, and served rare or medium. Very popular in Europe. In France it is known as onglet and in Italy as lombatello.
ORGANSKI
ORGANSKI
" B AV E T T E "
" F E AT H E R B L A D E "
ORGANIC BAV ET T E
ORGANIC F E AT H E R B L A D E
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Ova terminologija je francuska i veoma je popularan u toj zemlji. To je deo boka, rez od dugačkog pljosnatog potrbušnog mišića životinje. Ima dugačka, prilično gruba vlakna i takođe naporno radi. Zbog ovoga, najbolje je da se pri sečenju koristi tehnika poprečnog sečenja vlakana. Kao i onglet, ima pun, bogat ukus, mora se peći kratko na visokoj temperaturi i služiti slabije pečen.
Rameni deo životinje. Poznat kao featherblade zbog teškog centralnog nerva koji se, nalik peru, proteže celom dužinom mišića. Nalazi se na ramenu životinje. Treba ga seći suprotno od pravca vlakana kako bi se postigla odgovarajuća tekstura i pun ukus. Prilično naporno radi tako da je najbolje tražiti slabije ili srednje pečen. Poznat je kao flat iron steak u Americi i oyster blade steak u Australiji i na Novom Zelandu.
A French word for a steak very popular in France. A portion of the flank cut from the long flat abdominal muscle of the animal. It does a lot of work and contains elongated, coarse fibers. It is therefore recommended to cut it using the transversal fiber cutting technique. Just like onglet, it has a full, rich flavor, and should be roasted for a short period of time at high temperature and served rare.
Shoulder area of the animal. Known as the feather blade, because of the large feather-like central nerve that spans the whole length of the muscle. Located in the shoulder area of the animal. To achieve the right texture and full flavor, it should be cut in the direction opposite to the fibers. This muscle does a lot of hard work, so it is best served rare or medium. Known in the USA as flat iron steak, and in Australia and New Zealand as oyster blade.
KO NFEKCIONIRANJE I PAKOVANJE PROC ESSING A ND PA C KA G ING
Odabrali smo da se naše organsko juneće meso konfekcionira i pakuje u savremenoj klanici „BIG BULL FOODS“, koja poseduje naprednu tehnologiju konfekcioniranja i pakovanja mesa u aseptičnim uslovima u čitavom lancu i jedina je u Srbiji sertifikovana za klanje i konfekcioniranje organskog mesa.
For the processing and packaging of our organic beef we have chosen the modern “BIG BULL FOODS” abattoir, which possesses advanced technology for meat processing and packaging in aseptic conditions throughout the whole chain of production, and is the only abattoir in Serbia certified for the slaughtering and processing of organic meat.
Organska proizvodnja u svetu pojavila se krajem XX veka kao odgovor na sve veću upotrebu pesticida, mineralnih đubriva, hormona, aditiva, GMO i antibiotika u proizvodnji hrane. Danas je organska proizvodnja regulisana vrlo rigoroznim zakonima i kontrolišu je ovlašćene organizacije, koje posle kontrole izdaju sertifikat.
Organic production emerged in the late 20th century as a reaction to the increased use of pesticides, mineral fertilizers, hormones, additives, GMO and antibiotics in food production. Today’s organic production is regulated by a strict set of laws and controlled by authorized organizations, with the issuance of certificates upon the control.
Proizvodnju organskog mleka i mesa „Bio Panon” kontrolišu:
Production of “Bio Panon” organic milk and meat is controlled by:
Organic control system iz Srbije Organic control system from Serbia
Znak organski proizvedene hrane Evropske unije mogu da nose samo proizvodi koji su prošli kontrolu od strane ovlašćenih inspektora iz Evrope.
CERES iz Nemačke CERES from Germany
The organically produced EU food label can be found exclusively on the products that have passed quality control by authorized European inspectors.
Meso goveda hranjenih isključivo travom
Meso goveda hranjenih žitaricama / dohranjenih travom
grass-fed
grain-fed/ grass finished
Šta je razlika
? What's the differEnce Goveda se slobodno kreću i hrane na pašnjacima
Goveda su zatvorena u štalama i hrane se koncentratom
cattle roam free on a pasture & eat only grass
cattle confined in feed lots & eat mostly grain
• Manje masna i sočnija zahvaljujući višem sadržaju vlage u hrani • Bogata omega 3 masnim kiselinama, vitaminom B6 i beta-karotenom • Svega 140 kalorija po porciji • Niži holesterol
• Masna, a ne sočna • Ugojena različitim nusproizvodima žitarica ili kukuruza i hormona • U zdravoj ishrani se ne preporučuje redovna konzumacija konvencionalne hrane • Viši holesterol
• Leaner and juicier, thanks to higher moisture content • Rich in omega-3 fatty acids, vitamine B6 & beta-carotene • As little as 140 calories per serving • Lower cholesterol
• Greasy not juicy • „Fattened up“ on a varietty of grain or corn-by products • Regular consumption not recommended as part of healthy diet • Higher cholesterol
• BEZ GMO • BEZ ANTIBIOTIKA • BEZ HORMONA • BEZ OSTATAKA TEŠKIH METALA I PESTICIDA
• GMO • SA ANTIBIOTICIMA • SA HORMONIMA • SA OSTACIMA TEŠKIH METALA I PESTICIDA
• GMO-FREE • ANTIBIOTICS-FREE • HORMONS-FREE • HEAVY METAL AND PESTICIDE RESIDUE-FREE
• GMO • CONTAINS ANTIBIOTICS • CONTAINS HORMONS • CONTAINS HEAVY METAL AND PESTICIDE RESIDUE
Od farme do kućnog praga Farm to door
Organsko meso možete poručiti koristeći sledeće kontakte: Please order via: • www.organichd.rs • prodaja@organichd.rs • tel: 011.244.11.43 • 060.655.57.10 „Organic Home Delivery“ je ekskluzivni distributer organskog mesa proizvedenog na farmi u Čurugu
“Organic Home Delivery” is the exclusive distributor of the organic meat produced on the “Bio Panon” farm.
Poručivanje se vrši putem telefona, imejla, i veb-aplikacije. Uvek se isporučuje sveže meso sa rokom trajanja od maksimalno 10 dana, a isporuka se vrši 4 puta mesečno. Kupac dobija organsko meso u aseptičnom pakovanju, 24 časa od momenta klanja. Plaćanje se obavlja na kućnom pragu, a moguće je platiti gotovinom i karticom, uz izdavanje fiskalnog računa. Isporuka se vrši restoranima i domaćinstvima.
Orders are placed via telephone, e-mail or online application. The meat is always delivered fresh with an expiry date or a maximum of 10 days, while the delivery is carried out 4 times a month. The buyer receives the organic meat in an aseptic packaging, 24 hours upon the slaughter. Payment is carried out at the door, using cash or credit card, with the issuance of a receipt. We deliver to restaurants and private homes.
Principi organske proizvodnje i propisi nalažu da organsko meso mora biti proizvedeno i prodato lokalno bez dugotrajnog transporta, upakovano kako bi se izbegla kontaminacija proizvoda i u što kraćem roku isporučeno kupcu u svežem stanju. Mi smo se zato opredelili za direktnu dostavu svežeg organskog junećeg mesa na kućnu adresu jer želimo da garantujemo našem kupcu da će uvek dobiti svež i zdravstveno ispravan proizvod u kontrolisanom lancu hladne distribucije.
Organic Home Delivery doo, Beograd Šumatovačka 124/13
Principles and regulations of organic production stipulate that organic meat must be both produced and sold locally with no long-distance transport, packaged in such a way to avoid product contamination, and delivered fresh to the client in the shortest amount of time. This is why our organic beef is delivered directly to your home, guaranteeing you a fresh, healthy product delivered in a controlled cold distribution chain.