Categories

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

Product number:

704

ENTRECOTE STEAK BONELESS DRY AGED

Element from the upper breast section of the half-carcass, includes loin muscle. Muscle with tissue fat marbling. Element dry aged for approximately 8 weeks in strictly specified conditions. Element without bone, with fat cover retained to about 1.5 cm, portioned into steaks.

CHIILED 14 days FROZEN 730 days

approx. 2.4 kg

VAC

0-4^OC; <-18^OC

280-320 g

Product number:

705

ENTRECOTE STEAK BONE-IN DRY AGED

Element from the upper breast section of the half-carcass, includes loin muscle. Muscle with tissue fat marbling. Element dry aged for approximately 8 weeks in strictly specified conditions. Element with fat cover retained to about 1.5 cm, portioned into steaks.

CHIILED 14 days FROZEN 730 days

approx. 9 kg

VAC

0-4^OC; <-18^OC

500-650 g

Product number:

710

STRIPLOIN STEAK BONELESS

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle. Muscle without bones, with fat cover of about 0.5 cm, spots of 1.0 cm fat cover allowed, without intercostal muscles, with braid retained. Minimum eye width 5 cm. Element subject to ageing process, portioned into steaks.

CHIILED 21 days FROZEN 730 days

approx. 2.8 kg

VAC

0-4^OC; <-18^OC

300-400 g

Product number:

711

STRIPLOIN STEAK BONE-IN

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle. Element with bone and with fat cover retained at about 0.5 cm, spots of 1.0 cm fat cover allowed. Element portioned into steaks.

CHIILED 14 days FROZEN 730 days

approx. 3.2 kg

VAC

0-4^OC; <-18^OC

350-440 g

Product number:

712

TOMAHAWK FROM STRIPLOIN

Tomahawk from striploin 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.

CHIILED 14 days FROZEN 730 days

approx. 3.2 kg

VAC

0-4^OC; <-18^OC

700-900 g

Product number:

713

STRIPLOIN STEAK BONELESS MARBLED

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle. Muscle without bone, with fat cover about 0.5 cm, spots of 1.0 cm fat cover allowed and without intercostal muscles, without gluteus muscle, subject to ageing process, portioned into steaks. Muscle with tissue fat marbling.

CHIILED 21 days FROZEN 730 days

2.4 kg

VAC

0-4^OC; <-18^OC

approx. 250-340 g

Product number:

714

STRIPLOIN STEAK BONELESS DRY AGED

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle. Muscle with tissue fat marbling. Element dry aged for approximately 8 weeks in strictly specified conditions. Element without bone, with fat cover retained to about 1.5 cm, portioned into steaks.

CHIILED 14 days FROZEN 730 days

approx. 2.4 kg

VAC

0-4^OC; <-18^OC

280-320 g

Product number:

715

STRIPLOIN STEAK BONE-IN DRY AGED

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle. Element with bone, with fat cover retained to about 1.5 cm. Muscle with tissue fat marbling. Element dry aged for approximately 8 weeks in strictly specified conditions. Portioned into steaks.

CHIILED 14 days FROZEN 730 days

approx. 9 kg

VAC

0-4^OC; <-18^OC

500-650 g

Product number:

716

TOMAHAWK STEAK FROM STRIPLOIN DRY AGED

Tomahawk from striploin 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.

FROZEN 730 days

approx. 5.1 kg

VAC

<-18^OC

750-950 g 950-1100 g 1100-1300 g

Product number:

721

T-BONE STEAK

Element from the upper part of the lumbar-abdominal section of the half-carcass. Striploin and tenderloin steaks with full bone. Subject to ageing process, portioned into steaks. Minimum tenderloin eye diameter is 4.0 cm. The ratio of muscles in the steak cross-section is: 1/3 tenderloin and 2/3 striploin.

FROZEN 730 days

approx. 2.8 kg

VAC

<-18^OC

approx. 350-550 g