How well do you know your beef cuts? Our Meat Atlas can help you

Amaso: Guaranteed quality meat

Amaso works alongside Czech breeders of Přeštice Black-Pied pigs and Czech Fleckvieh cattle. At their plant in Jenč, just outside Prague, butchers process the meat, curing it using both wet and dry methods. They also craft sausage products following recipes from the first republic. You'll find all of this at the Naše maso butchers' shop, or at Kantýna.

For meat lovers, passionate grillers, theoreticians and practitioners, Ambiente has launched a new website. If you ever wonder what they are called lots of beef, what they're good for and where you can find them on a cow's body, wonder no more! At atlasmas.cz you can click on each part and see at a glance, what makes them distinctive and what to cook with them..

It's the ideal starting point for anyone who wants to get to know the world of meat better - without complicated concepts, but with practical advice, pictures and recipes. It clearly shows the different parts of cattle, explains their characteristics and offers instructions on how to process and prepare meat correctly.

"We created it for restaurant guests, butcher shop customers and anyone who wants to learn more about meat. We want to inspire them and show them how meat can also be processed and used," explains the butcher František Kšána, who participated in the creation of the content.

"The Atlas of Meats project is also unique in that we are combining everything we have been doing at Amaso since 2012, when we started naming parts and parts of meat that have not yet been named in the Czech Republic. We are already outlining other lots, which we will gradually add to the map," he adds.

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Where to get the best meat in Prague? Butcher František Kšána shares his secrets

The website is closely linked to the blog We love good meat. In addition to practical pictures, you will find preparation tips and plenty of inspiration - whether you're making homemade tartare, grilled steaks or long drawn broth.

The recipes are simple, clear and often accompanied by videos or tricks directly from the pros at Amaso and Naše maso or Kantýna. The perfect combination if you want to take your cooking skills up a level.

There are already a lot of plans for the site, it will be expanded with more batches and recipes, for example. "We will be adding more detail to the individual parts and we're going to go into more depth with each batch. We're going to show how meat is variable in many ways, and in the recipes we will describe to the guests how they work with the individual parts, for example in Brasileiro, Lokal or Pasta Fresca," adds František Kšána.

The long-term vision is to make the website interactive and usable through 3D glasses. Customers will be able to touch and see the individual lots up close.