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BURGERS, STEAKS, MINCED MEATS

A beef burger is a delicious, easy and quick meal, popular across the world. The secret of a delicious burger is hidden in the quality of the meat it is made from. The most important requirements in this regard are met by Sokołów’s products. Selected beef, proper structure and grinding, as well as the following elements, based on customer research: the perfect shape, diameter and thickness, define Sokołów burgers.

Steaks are one of the most popular beef dishes in Poland. Sokołów S.A. offers seasoned steaks, with both dry and wet rub seasoning. The ageing process under special conditions ensures the tenderness of meat from young cattle. For complete flavour experiences, we recommend trying all available SOKOŁÓW culinary beef steaks. We offer a wide range of such products, both fresh and frozen, bone-in and boneless.

Minced meat from Sokołów is perfect for classic dishes like meatballs, spaghetti bolognese or simply home-made burgers. We produce minced meat from carefully selected raw materials, the product does not contain cartilages or sinews. Moreover, the fat content is inspected on an ongoing basis to meet the highest quality standards and satisfy customers.

Beef
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Product number:
821

BURGER HOME STYLE

Beef burger, 100% beef meat, fat content approx. 20%. Home made type, round shape, diameter approx. 105 mm, thickness approx. 18 mm.
Best before
FROZEN 365 days
Bulk weight
approx. 5 kg
Storage temperature
<-18OC
Unit weight
160 g
Product number:
822

BUTCHER STYLE BURGER

Beef burger, 100% beef meat, fat content approx. 15%. Round shape, with visible threads, diameter approx. 95 mm, thickness approx. 15 mm.
Best before
FROZEN 365 days
Bulk weight
approx. 5 kg
Storage temperature
<-18OC
Unit weight
100 g
Product number:
823

BUTCHER STYLE BURGER

Beef burger, 100% beef meat, fat content approx. 20%. Round shape, with visible threads, diameter approx. 105 mm, thickness approx. 16 mm.
Best before
FROZEN 365 days
Bulk weight
approx. 5 kg
Storage temperature
<-18OC
Unit weight
120 g
Product number:
824

BUTCHER STYLE BURGER

Beef burger, 100% beef meat, fat content approx. 20%. Round shape, with visible threads, diameter approx. 105 mm, thickness approx. 19 mm.
Best before
FROZEN 365 days
Bulk weight
approx. 5 kg
Storage temperature
<-18OC
Unit weight
150 g
Product number:
700

ENTRECOTE STEAL BONELESS

Element from the upper breast section of the half-carcass, includes loin muscle. Element without intercostal muscles and without outer muscle cover, but with intramuscular fat layer retained. Subject to ageing process, portioned into steaks.
Best before
CHIILED 21 days FROZEN 730 days
Bulk weight
approx. 2.4 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
300-400 g
Product number:
701

ENTRECOTE STEAK BONE-IN

Element from the upper breast section of the half-carcass, includes loin muscle. Element with bone, without outer muscle cover, but with intramuscular fat layer retained. Element subject to ageing process, portioned into steaks.
Best before
CHIILED 14 days FROZEN 730 days
Bulk weight
approx. 3.2 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
350-440 g
Product number:
703

ENTRECOTE STEAK BONELESS MARBLED

Element from the upper breast section of the half-carcass, includes loin muscle. Element without intercostal muscles and without outer muscle cover, but with intramuscular fat layer retained. Element subject to ageing process, portioned into steaks. Muscle with tissue fat marbling. Permissible intramuscular fat marbling 2x5cm or 4x4cm.
Best before
CHIILED 21 days FROZEN 730 days
Bulk weight
approx. 2.4 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
approx. 250-340 g
Product number:
723

KANSAS CITY STEAK

Element from the upper breast section of the half-carcass, includes loin muscle. Element with bone, without outer muscle cover, but with intramuscular fat layer retained. Element subject to ageing process, portioned into steaks.
Best before
FROZEN 730 days
Bulk weight
approx. 3.6 kg
Packing methods
VAC
Storage temperature
<-18OC
Unit weight
approx. 450 g
Product number:
702

TOMAHAWK FROM ENTRECOTE

Tomahawk from rib eye steak is an element obtained from the upper breast part of the half-carcass. Includes loin muscle and prolonged rib bone from deboned short plate. Element without muscle cover, with intramuscular fat layer retained, portioned into steaks.
Best before
CHIILED 14 days FROZEN 730 days
Bulk weight
approx. 3.2 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
700-900 g
Product number:
706

TOMAHAWK FROM ENTRECOTE DRY AGED

Tomahawk from rib eye steak is an element obtained from the upper breast part of the half-carcass. Includes loin muscle and prolonged rib bone from deboned short plate. Muscle with tissue fat marbling. Element dry aged for approximately 8 weeks in strictly specified conditions. Element without muscle cover, with intramuscular fat layer retained to about 1.5 cm. Element portioned into steaks, between ribs.
Best before
FROZEN 730 days
Bulk weight
approx. 5.1 kg
Packing methods
VAC
Storage temperature
<-18OC
Unit weight
750-950 g 950-1100 g 1100-1300 g
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