Categories

BEEF

Beef is the general term for meat from breeding cattle, mainly bulls and slaughter heifers less than one year old. It is one of the most popular meats consumed in the world. It is a noble species of meat ranked among the most valuable in terms of nutritional value. Beef is a medium-calorie meat and is a source of iron and vitamins (especially B vitamins), as well as potassium, magnesium and zinc. It is also one of the best sources of conjugated linoleic acid (CLA), L-carnitine and creatine. 

Beef
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Product number:
300G

TOP BIT AND RUMP

Major part of the hindquarter, with fat cover.
Best before
7 days
Bulk weight
-
Storage temperature
0-4OC
Unit weight
-
Product number:
201

NECK BONELESS

Element from the neck section of the dorsal part of the carcass, with membrane
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
6-12.5 kg
Product number:
201A

NECK BONELESS PAD

Element from the neck section of the frontal dorsal part of the carcass, without membrane.
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
5-12 kg
Product number:
202

CHUCK BONELESS

Element from the dorsal section of the carcass, with membrane
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
5-12 kg
Product number:
202A

CHUCK BONELESS PAD

Element from the dorsal section of the carcass, without membrane.
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
5-11 kg
Product number:
202B

CHUCK EYE

Element from the dorsal part of the carcass, being part of the chuck following removal of the outer chuck cover and parallel cutting of the long sides.
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
2-8 kg
Product number:
202C

HEART OF CHUCK

Element from the dorsal part of the carcass, being part of the rib roast following parallel cutting of the long sides.
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
3-9 kg
Product number:
202D

CHUCK TAIL

Element from the dorsal section of the carcass, part of the rib roast. Element constituting side of the long chop, cut along the longer side.
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
0.4-1 kg
Product number:
203

CHUCK WITH NECK BONELESS

Element from the dorsal and neck part of the carcass, comprising of chuck and rib roast, with perimysium.
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
10-25 kg
Product number:
204

SHOULDER

Element containing muscles from the upper part of the forelimb, including: triceps, infraspinatus, supraspinatus. Element with perimysium and fat cover.
Best before
VAC 35 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
7-20 kg
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