Taste Polish beef

Sokołów Group actively participated in the preparation of „Study Tour: Szlakiem polskiego mięsa – smakuj WOŁOWINĘ! 2017”. The main purpose of the meating was to promote polish beef and meat sector among industry media and national media journalist. Invited guests took part in the culinary contest and had a unique opportunity to visit Sokołów S.A. plant in Koło.

On April 3-5th, Związek Polskie Mięso realized for the third time a meeting of the cycle: „Szlakiem polskiego mięsa – smakuj WOŁOWINĘ! 2017”.

The main attraction of this year trip was the 2nd Culinary Contest – „Meat Master 2017”. Journalists were divided into teams and their task was to prepare the dish, whose main ingredient was rib-eye steak. After tumultuous meeting, the Jury under the leadership of the famous culinary critic – Maciej Nowak, selected three winning teams:

1st place – Monika Jankowska-Kapica, Agnieszka Domańska
2nd place – Jolanta Wilczak, Anna Wysoczańska, Tadeusz Wojciechowski
3rd place – Anna Guttman, Przemysław Bociąga

The special prize in the competition was Sokołów culinary workshops, which was won by Anna Guttman i Przemysław Bociąga.

An important part of the meeting was an expert conference, where journalist gained in-depth knowledge of beef. The first of the speakers was the Director of the Institute of Economics of Agriculture and Nutrition – Professor Dr hab. Andrzej Kowalski. He told about the structure of the consumption of beef in Poland and what are the predictions for the future. Sokołów’s Chef showed and explained where the beef fragments come from, which we buy in stores and how they can be used in the kitchen.

This long day ended with a barbecue. Dominik Moskalenko showed everyone interested how to properly prepare a steak or do the perfect beef burgers.

The last point of the program was visiting Sokołów S.A. plant in Koło. Visitors were impressed with the cleanliness of the production and the process of seasoing meat. During lunch, guests had a unique opportunity to compare two types of beef – wet-aged and dry-aged.