What is Prussian Heifer, the Selection of Meats That Has Won Over Enthusiasts

From the peaceful pastures that frame the rivers and lakes of Masuria, one of the most beautiful regions of Poland called the “land of a thousand lakes”, comes the new obsession of all lovers of the world of meat. It is the Prussian heifer, which let's be clear right away is not a breed: it is a selection of beef raised in Masuria (which until 1945 was part of what was East Prussia, hence the name) that is particularly distinguished by the way in which the animals are raised and fed. Some connoisseurs swear that it is one of the best beefs ever, comparable even to the legendary Japanese Wagyu . But what makes the Prussian heifer so special and why is it becoming so popular? Here's everything you need to know.

What is Prussian Heifer?

Prussian heifer does not refer to a single breed, but to a group of beef from breeds raised in the Polish region of Masuria, located in north-eastern Poland and historically known as East Prussia. Specifically, it is high-quality meat from mixed breeds of animals that are almost exclusively female and between the ages of 14 and 20 months, which have not yet given birth, which is why it would be more correct to speak of “Prussian heifer”.

Characteristics of the Prussian Heifer

The combination of breed, age of the animal and above all the way in which they are raised and fed, make it possible to obtain a meat with unique organoleptic characteristics. In particular, the Prussian heifer stands out for its remarkable tenderness that makes it ideal even for the most demanding palates, and for its rich and intense flavor, due to the marbled fat that, well distributed, enhances the taste and juiciness of the meat.

The animals from which the meat is obtained are animals raised in the wild in the beautiful nature of Masuria, but above all what makes the difference is that in the last stage of breeding their diet is supplemented with sugar beet. It is this aspect, more than any other, that defines and differentiates the Prussian heifer: since the fat of the animal has absorbed the beet, during cooking the caramelization of the sugars present occurs causing the formation of the succulent surface crust, thanks to which the meat retains its liquids. The result is a refined tasting carte, with sweetish notes that make it unique.

Furthermore, Prussian heifer also has a very good quality-price ratio, which makes it more accessible than other types of quality but much more expensive meat: its cost is between 40 and 70 euros per kilo, a price which can however increase based on the type of cut you are going to buy.

How to Cook Prussian Heifer

The most common cuts of Prussian beef are Florentine steak and rib eye, the flagship of this selection of meats and those in which they give their best, both rich in fat because it is precisely this element that makes the difference in terms of taste: the higher the percentage of fat in the meat, the higher the quality.

The type of cooking that best enhances the Prussian beef is the embers, even better if obtained from wood: the embers allow the fat not only to melt but also to caramelize, bringing out all the sugars of the beetroot until it creates the typical external crust that seals the meat, preventing the escape of liquids. The result is an explosive, sweetish and very tasty flavor.