In our production, beef round is made through a carefully managed process that takes up to 40 days. It always starts the same way — we personally select bulls from local farmers in the Jagodina area, because we know that real meat comes from controlled, locally raised livestock. We use only first-class beef, without additives or process accelerators.
After precise salting, the round is cold-smoked over beechwood at temperatures up to 20°C. During this time, the meat develops a gentle smoky aroma while retaining its juiciness, tenderness, and natural color. We don’t push it to dryness — our goal is for every bite to preserve the full flavor and texture of high-quality beef.
The beef round we produce is made for those who value a homemade product, a slow and natural preparation process, and meat that speaks for itself — through its quality, origin, and flavor.
