vitelný

Vitelný is a Czech adjective that denotes the meat of cattle, commonly translated into English as "beef." The term is derived from the Czech word "vit" meaning "cattle," and it is used in culinary contexts to describe products made from cow flesh. In Czech cuisine, vitelný is distinguished from hovězí, which typically indicates more mature beef; vitelný usually refers to meat from younger animals, yielding a more tender texture and milder flavor.

Used in a variety of dishes, vitelný appears in traditional Czech preparations such as grilled steak, braised goulash, and seared cutlets. Czech culinary practice often involves marinating vitelný with dill, green onions, and sour cream-based sauces, a method that highlights the meat's delicate flavor. The term also extends to processed foods such as cured pork and meatballs where beef is a primary ingredient.

Nutrition-wise, vitelný is a rich source of protein, iron, and vitamin B12, making it a staple in diets that prioritize muscle-building and overall health. From an agricultural perspective, cattle raised for vitelný typically belong to beef breeds selected for high yield of tender muscle fibers. Animal welfare, traceability, and eco‑efficiency have become important factors in modern production practices that influence the quality and labeling of vitelný products.

In vernacular Czech, people occasionally use vitelný as a shorthand for "beef meat" in casual conversation, appearing in menus, grocery listings, and culinary discussions alike.