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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:
722

PORTERHOUSE STEAK

Element from the upper part of the lumbar-abdominal section of a quarter. Striploin and tenderloin steaks with full bone. Subject to ageing process, portioned into steaks. Minimum tenderloin eye diameter is from 6.0 cm to 7.0 cm. The ratio of muscles in the steak cross-section is: 1/3 tenderloin and 2/3 striploin.
Best before
FROZEN 730 days
Bulk weight
approx. 4.4 kg
Packing methods
VAC
Storage temperature
<-18OC
Unit weight
approx. 550 g
Product number:
724

FIORENTINA STEAK DRY AGED

Element from the upper part of the lumbar-abdominal section of the half-carcass. Includes loin muscle and tenderloin muscle (without the head). Element with full bone and fat cover retained. Muscle with tissue fat marbling. Element dry aged for approximately 8 weeks in strictly specified conditions.
Best before
CHIILED 14 days FROZEN 730 days
Bulk weight
9.6 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
approx. 800 g
Product number:
732

HEAD OF TENDERLOIN STEAK

Element separated from beef hindquarter. Tenderloin constitutes an entire inner lumbar muscle and part of the hip muscle. Muscle without braid and without fat. Tenderloin head portioned into steaks.
Best before
CHIILED 21 days FROZEN 730 days
Bulk weight
approx. 1.6 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
approx. 200 g
Product number:
730

CHATEAUBRIAND STEAK

Element separated from beef hindquarter. Tenderloin constitutes an entire inner lumbar muscle and part of the hip muscle. Muscle without braid and without fat, middle portion of tenderloin portioned into steaks.
Best before
CHIILED 21 days FROZEN 730 days
Bulk weight
1.6 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
200 g
Product number:
731

FILET MIGNON STEAK

Element separated from beef hindquarter. Tenderloin constitutes an entire inner lumbar muscle and part of the hip muscle. Muscle without braid and without fat. Tenderloin tail portioned into steaks.
Best before
CHIILED 21 days FROZEN 730 days
Bulk weight
approx. 1.6 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
approx. 200 g
Product number:
741

BEEF RUMP STEAK

Element from the leg muscle complex. Gluteus muscle. Element without membrane, with base. Element subject to ageing process, portioned into steaks.
Best before
CHIILED 21 days FROZEN 730 days
Bulk weight
approx. 1.8 kg
Packing methods
VAC
Storage temperature
0-4OC; <-18OC
Unit weight
200-250 g
Product number:
743

ONE-MINUTE STEAKS

Steaks obtained from the top round, with membrane removed, an element from the beef leg muscle complex. Element subject to ageing process, portioned into 10-13 mm slices.
Best before
CHILLED 21 days
Bulk weight
approx. 2.1 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
300-400 g
Product number:
742

BEEF SHOULDER STEAK

Element including muscles from upper part of the forelimb. Blade without bone includes infraspinatus muscle. Element without membranes, with permissible layer of fat. Element subject to ageing process, portioned into steaks.
Best before
CHILLED 21 days
Bulk weight
approx. 1.8 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
approx. 220 g
Product number:
825

IQF MINCED MEAT

Minced meat comprising of 100% beef, fat content approx. 20%, thread diameter 4 mm. Also available in Halal version.
Best before
FROZEN 365 days
Bulk weight
approx. 5 kg
Storage temperature
<-18OC
Unit weight
1 kg
Product number:
826

IQF MINCED MEAT

Minced meat comprising of 100% beef, fat content approx. 20%, thread diameter 4 mm. Also available in Halal version.
Best before
FROZEN 365 days
Bulk weight
approx. 5 kg
Storage temperature
<-18OC
Unit weight
1 kg, 2.5 kg
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