{"id":736,"date":"2017-03-10T20:12:24","date_gmt":"2017-03-10T18:12:24","guid":{"rendered":"http:\/\/newbalkancuisine.com\/?p=736\/"},"modified":"2017-03-10T20:12:24","modified_gmt":"2017-03-10T18:12:24","slug":"busa-beef-today","status":"publish","type":"post","link":"https:\/\/newbalkancuisine.com\/en\/busa-beef-today\/","title":{"rendered":"Bu\u0161a beef today"},"content":{"rendered":"

Bu\u0161a (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 Bu\u0161a is not popular for breeding.<\/p>\n

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\u00a0Bu\u0161a beef.<\/p>\n

Through\u00a0New Balkan Cuisine<\/a>\u00a0we try to highlight the richness of its aroma and to present, if we my say, faults (toughness) in the perfect form.<\/p>\n

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\u00a0slice 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 \u00a0Bu\u0161a 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.<\/p>\n

When it comes to cooking, it is best to cook it on lower temperatures for a longer period of time.\u00a0\u00a0Sous Vide<\/a>\u00a0is suitable in a restaurant, while simmering and braising are more suitable for home cooking. \u00a0That way we get the best result, where the meat is tender and \u00a0fragrance pronounced.<\/p>\n

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 Bu\u0161a’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.<\/p>\n

It is clear that modern technologies allow us to use\u00a0Bu\u0161a 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.<\/p>\n

Like with every other ingredient you need to understand\u00a0Bu\u0161a. Consider all of its characteristics and adapt to them while cooking.<\/p>\n

It is almost impossible to find\u00a0Bu\u0161a beef in regular butcher shops. However, it is available through farms that breed\u00a0Bu\u0161a and in mountainous villages where it is still present.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Bu\u0161a (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 Bu\u0161a is not popular for breeding. Its meat is pure, with no supplement and very aromatic. If we consider its natural environment […]<\/p>\n","protected":false},"author":1,"featured_media":208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[],"class_list":["post-736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nBu\u0161a beef today - New Balkan Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/newbalkancuisine.com\/en\/busa-beef-today\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bu\u0161a beef today - New Balkan Cuisine\" \/>\n<meta property=\"og:description\" content=\"Bu\u0161a (mountainous cattle) stayed out of reach of hyper production and industrialization because of its main characteristics. 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