Frequently asked questions

Local Ukrainian full-cycle farms. We control the whole path — from raising and finishing to ageing. Every batch comes with a passport of its origin.

It is the data on a specific batch of meat shown on the product card: batch number, farm and region, feeding, ageing and dates. The passport shows exactly where your steak comes from.

Ageing is maturing meat in the cold: its own enzymes soften the fibres, and the steak becomes more tender. Wet ageing (14–30 days) happens in a vacuum pack and keeps the steak juicy with a clean flavour. Dry ageing (21–60 days) takes place in a chamber in open air: the meat loses moisture, the flavour concentrates, and nutty and creamy notes appear. The dried crust is trimmed off, so noticeably less of the original weight remains, and it takes weeks of chamber time and a butcher’s handwork — that is why dry-aged costs more.

The price depends on the cut, the marbling grade and the ageing. Marbling is the thin streaks of fat inside the muscle: juiciness, aroma and tenderness depend on it. PrimeBeef has four grades — Select, Classic, Choice and Prime — and the higher the grade, the pricier the steak. The same steak also costs more after dry ageing than after wet ageing.

Every order comes with a step-by-step guide for your cut, and a manager will suggest the time and temperature. Plus — chef's recipes on the site.

Cuts differ in marbling, texture and flavour. Ribeye is the juiciest, with generous marbling. Striploin and New York are denser, with a pronounced beef flavour. Filet mignon is the most tender, with almost no fat. Alternative cuts — picanha, bavette, flank and others — offer a bold flavour, varied textures and an honest price.

A thermal box, vacuum packing and an unbroken cold chainvacuum and a cold chain. The meat leaves on the day of the order andand arrives chilled and fresh.

Nova Poshta across Ukraine to branches and parcel lockers, a same-day taxi in Kyiv, or a pickup point. Thermal boxes keep it cold on the way.

Pickup point — collect at a convenient time.

Choose meat in the catalog or leave a request — a manager will call you back and help you choose.

By Visa / Mastercard online or on delivery, in crypto, and for B2B by IBAN bank transfer.

Yes, no sign-up is needed. All you need to order is your name, phone and email: the phone is for delivery, and the order confirmation goes to your email.

Yes. For HoReCa we offer premium cuts for your menu, steady volumes and personal service.

We travel to your event: cook on site or deliver freshly prepared meat, salads and sides. Every order is assembled individually.