+48 790 338 605
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+48 790 338 605
Steak Club Founder Adam

Greetings!

Adam here. Hard time finding a good steak in Poland?

Originally from California, I used to share your frustration trying to find the same quality steak as I was used to. Then I went searching. Guess what? Poland has some of the best steak in Europe. Thus was born Steak Club, an online butcher that delivers the finest dry-aged steak straight to your door.

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We live in a country of world-class beef

You wouldn't believe it but Poland has some of the most amazing product available in Europe. Rather than keep it all to ourselves, our philosophy is to share the love and let them eat steak! Steak-lovers rejoice. World-class dry-aged beef is only a couple of  clicks away.

Origins of Steak Club

After years of living in Poland and being eternally frustrated in trying to find a sumptuous medium rare Rib-eye, we decided to do something about it. Thus was born Steak Club. Sure our original intentions may have been selfish. But now we're sharing first-rate quality beef to meet our own/your high expectations.

The Wow Factor

What did we find...did you know that Poland produces some of the best beef cattle in Europe? After Ireland, Poland is the second largest net exporter of beef in the EU-27. The Polish beef industry was transformed after their accession to the EU in 2004. Local supply was an excellent place to start putting the WOW factor into our steaks.

There are three basic ways to do this:

Cow Breed icon

The first is to select the type of animal and its upbringing. You can go for exotic breeds, grass-fed animals and the like, but the breed and the feed affects the flavor and smell the most.

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The cut is also very important. In general avoid anything with sinews in it. Good marbling of fat throughout the muscle is a good start. Even from the same animal the different cuts have different flavours and smells. For example, Tenderloin is the most tender of cuts but it also has the most subdued flavour. (See our simple preparation guidelines.)

Dry Ageing Icon

The third is dry-ageing. The longer meat is aged the more tender it becomes and the more flavor it develops.

Our Guarantee

At Steak Club, we stand behind the quality of our products...

If you are not absolutely satisfied with your purchase from Steak Club, we will gladly replace your purchase or refund your money*. Whichever you prefer.

*In order to be fair, we reserve the right to limit refunds and replacements. We guarantee delivery only to the addresses we are provided; which are confirmed on the order acknowledgement.

Bored of Boring Beef?

Still have some questions?

Frequently Asked Questions

HOW DO WE PUT THE WOW INTO YOUR STEAKS?
There are three basic ways to do this.
The first is to select the type of animal and its upbringing. You can go for exotic breeds, grass-fed animals and the like, but the breed and the feed affects the flavour and smell the most.
The cut is also very important. In general avoid anything with sinews in it. Good marbling of fat throughout the muscle is a good start. Even from the same animal the different cuts have different flavours and smells. For example, Tenderloin is the most tender of cuts but it also has the most subdued flavour. (See our simple preparation guidelines.)
The third is ageing. The longer meat is aged the more tender it becomes and the more flavour it develops.
FROM WHAT BREEDS DOES THE MEAT COME FROM?
All our meat comes from special breeds of cattle, bred for culinary purposes. The breeds itself are a mix of Polish NCB cattle (Holstien-Friesian) with French - Limousine and Charolaise, Scottish - Angus, English - Hereford and Swiss - Simmental cattle. We choose crossbreeds, as they’re spending their summers out on pasture, while in the winter they're fed with hay, silage grass, with a grain finish. .
FROM WHERE DO WE SOURCE OUR BEEF?
All our meat is sourced from Poland. Did you know that Poland produces some of the best beef cattle in Europe? After Ireland, Poland is the second largest net exporter of beef in the EU-27. The Polish beef industry was transformed after their accession to the EU in 2004. Local supply was an excellent place to start putting the WOW factor into our steaks.
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