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Frequently Asked Questions
Everything you need to know about ordering, delivery, our meat, and the Hereford Grill Bar — all in one place.
01
About Our Beef & Steaks
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Locally raised beef in Latvia comes from Cēsu Gaļas Kombināts, the largest cattle slaughterhouse in Latvia. The meat is selected according to our quality standards and delivered three times per week.
This beef comes from specially bred beef cattle breeds such as Hereford, Angus, Charolais, and Limousin.
Our wider steak selection mainly comes from Argentina, Uruguay. But we also sell steaks from USA, Canada, Australia, New Zealand, Spain and of course Latvia. -
Grass-fed steaks come from cattle that are fed grass and hay throughout their lives. The meat is typically leaner, with a more pronounced and “clean” beef flavour and less marbling.
Grain-fed steaks come from cattle that are fed grains such as corn and soy during the finishing stage. This results in meat that has more intramuscular fat, a tender texture, and a richer, buttery flavour. -
All steaks are imported fresh in specialised vacuum packaging. Inside these vacuum bags the meat continues to mature in its own natural enzymes, becoming more tender.
This process is known as wet aging, which helps the meat remain tender, preserve its colour and flavour, and allows it to be stored at temperatures between -2°C and +2°C for up to three months.
In some cases, bone-in steaks may be stored frozen. -
Dry-Aged steak is beef that has been aged in a controlled dry environment. This process creates a more intense flavour, softer texture, and a distinctive nutty taste.
Wet-Aged steak is matured inside specialised vacuum bags. During this process the meat ages in its own natural enzymes, preserving its colour, aroma, and texture, while becoming more tender and juicy. -
If you are new to cooking steak, we recommend starting with thinner cuts with moderate marbling. These are easier to cook properly in a pan and remain juicy even when cooked well done.
A striploin steak from Argentina or a thin ribeye steak are great options for beginners.
Our staff will always be happy to help you choose the right steak. -
Yes. We offer Australian Wagyu steaks as well as Japanese A5 Wagyu, including ribeye, striploin, and filet mignon, ranging from MS8+ up to MS10+.
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The MS score (Marbling Score) in the Japanese Wagyu grading system measures the amount of intramuscular fat (marbling) in the meat.
The scale ranges from 1 to 12, where:
1 indicates very little marbling
12 represents extremely high and fine marbling
This score is one of the key indicators of Wagyu quality. The higher the MS score, the more tender, juicy, and buttery the meat typically becomes.
Premium Wagyu usually starts around MS 8–9, while top-grade A5 Wagyu often reaches MS 10–12.
02
Cooking
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Yes! When you purchase a steak, we are always happy to provide cooking recommendations, temperatures, and doneness guidelines.
The most important step is to take the steak out of the refrigerator at least 30 minutes before cooking so it can reach room temperature.
Steaks can be cooked in a regular pan, grill pan, on a grill, or even in the oven. The key is to cook them at very high heat for a short amount of time. A good steak should sear, not stew. -
Steak doneness is determined by internal temperature, which is measured with a meat thermometer inserted into the thickest part of the steak.
General temperature guidelines:
Rare — ~49 °C (very red and very juicy)
Medium rare — ~52 °C (warm red centre, the most popular for steaks)
Medium — ~58 °C (pink centre, firmer texture)
Medium well — ~62 °C (slightly pink inside)
Well done — ~68 °C+ (fully cooked)
Important: remove the steak from heat about 3–5 °C earlier, as the temperature will continue to rise while the steak rests. -
There is no single correct answer — it depends on personal preference.
Salt can be added either before or after cooking, but pepper is best added after the steak is cooked to avoid burning.
Salting the steak at least 20 minutes before cooking helps create a better crust, with a well-seared exterior and juicy interior.
If the steak is not salted beforehand, it will cook more evenly and remain juicy, but without a very crispy crust.
In both cases, additional salt can be added after cooking — the only difference is the amount needed. -
Marinated steaks are prepared so they can be quickly and easily cooked using sous vide (circulator), a pan, or a grill.
The marinade, herbs, and garlic add extra flavour and aroma, making them a convenient option for home cooking.
03
Other Products
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Yes. We offer two types of burger patties, both of which are prepared in-house at HEREFORD
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Our bone broth is prepared twice a week.
It can be stored in the refrigerator for up to 10 days. After opening, it should be consumed within 2 days.
Bone broth can also be safely frozen, and it will retain its flavour and nutritional value.
04
Delivery
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Yes, we offer delivery in Riga, the surrounding Riga region, Mārupe, Jūrmala, Ādaži, Sigulda, Ogre, and nearby areas.
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Free delivery is available for orders over €100.
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Orders are usually delivered within 2–3 days, depending on the order size and delivery address.
If you would like to receive your order sooner, please contact the shop by phone.
05
Shop & Grill Bar
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Yes. Everything we sell can also be enjoyed on-site at HEREFORD, Kr. Barona 45/47.
We offer a menu with a wide selection of beef dishes, and you can even choose your steak directly from the display counter. Our chefs will prepare it to your preferred doneness, served with your choice of sides and sauce. -
We are located in the centre of Riga, at Kr. Barona Street 45/47.
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During the winter season, our opening hours are slightly shorter at the beginning of the week. In summer, we are open every day until 22:00.
The most up-to-date opening hours can always be found on our website or by contacting us directly.
06
Returns & Refunds
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Yes. You can use your right of withdrawal within 14 days after receiving your order, in accordance with applicable regulations and HEREFORD terms.
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The customer covers all costs related to returning the products.
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Returned items must be brought back to the HEREFORD store from which the order was delivered, or to the location specified by HEREFORD customer service.
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Products must be undamaged, unopened, in their original packaging, and within the expiry date (+1 day).
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Premium Selection
The Finest Cuts
Wagyu steak A5 Japan
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€112,00
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Fillet mignon steak ARG/URU
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€15,80
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Filet mignon steak Latvia
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€9,80
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Rib Eye steak ARG/URU
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€20,70
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