Buša (mountainous cattle) stayed out of reach of hyper production and industrialization because of its main characteristics. Lesser percentage of meat compared to size and lesser milk production are the main characteristics that Buša is not popular for breeding.
Its meat is pure, with no supplement and very aromatic. If we consider its natural environment and life style, it is clear that the meat is tougher because the muscles are more active. This is why we do not recommend brief forms of cooking (grill, pan,…) for Buša beef.
Through New Balkan Cuisine we try to highlight the richness of its aroma and to present, if we my say, faults (toughness) in the perfect form.
Sirloin and Rib-eye are suitable to be eaten raw after a short dry curing in a mixture of aromatic herbs (wild oregano, wild garlic, thyme,…). While cutting the meat it is important to slice across the grain (which way the muscle fibers are aligned) rather than parallel with it. That way the slices are going to be more tender. Slices of Buša beef can be a component of salad, sandwich or can be served separately as a delicacy, along with good quality oil and butter and homemade bread.
When it comes to cooking, it is best to cook it on lower temperatures for a longer period of time. Sous Vide is suitable in a restaurant, while simmering and braising are more suitable for home cooking. That way we get the best result, where the meat is tender and fragrance pronounced.
A sauce can be cooked from the bones. It can be used on its own or as a basis for further elaboration. Bones reflect the way of life and diet, as they influence the final result. As it is almost impossible to change Buša’s way of life, from the bones we get the best sauce which is an explosion of aromas. We use it in small quantities to intensify the experience and richness of flavor.
It is clear that modern technologies allow us to use Buša in different ways than it was used in traditional Balkan cuisine. That is why though New Balkan Cuisine, we want to work on innovations and expand the use of local ingredients.
Like with every other ingredient you need to understand Buša. Consider all of its characteristics and adapt to them while cooking.
It is almost impossible to find Buša beef in regular butcher shops. However, it is available through farms that breed Buša and in mountainous villages where it is still present.
