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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:
205

SHOULDER CLOD FAT ON

Element constituting the main muscle of beef blade, 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
4-8 kg
Product number:
205A

SHOULDER CLOD PAD

Meat element constituting the main muscle of beef blade, 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
3-7 kg
Product number:
206

SHOULDER BLADE FAT ON

Component of beef blade, with 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
2-4 kg
Product number:
206A

SHOULDER BLADE PAD

Component of beef blade, without fat, 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
1.5-3 kg
Product number:
207

CHUCK TENDER TRIMMED

Component of beef blade, 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
1-3 kg
Product number:
207A

CHUCK TENDER PAD

Component of beef blade, 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
1-2.5 kg
Product number:
208

FISH MUSCLE

Component of beef blade, 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
0.25-0.45 kg
Product number:
209

SHIN BONELESS

Element comprising of muscle from the anterior shin, includes finger flexors and extensors.
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
1.5-4 kg
Product number:
209A

SHIN BONE-IN

Element comprising of muscle from the anterior shin, includes finger flexors and extensors, with bone.
Best before
VAC 14 days, FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
2.5-4.5 kg
Product number:
210

BRISKET BONELESS

Muscle from the lower breast part of the carcass, without bone. Meat with fat marbling.
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
4-10 kg
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