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
Reset filters
Product number:
210A

BRISKET BONELESS PAD

Muscle from the lower breast part of the carcass, without bone and 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
2-6 kg
Product number:
210B

BRISKET BONE-IN

Muscle from the lower breast part of the carcass. Meat with bone, with permissible layer of fat.
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
8-14 kg
Product number:
210C

LONG BRISKET

Muscle from the lower breast part of the carcass. Element without bone, constituting rear part after cutting of the whole brisket behind the 5th rib.
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
2.5-5 kg
Product number:
210D

SHORT BRISKET

Muscle from the lower breast part of the carcass, below the short plate. Element without bone, constituting anterior part after cutting of the whole brisket behind the 5th rib.
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:
211

PLATE BONELESS

Element obtained from the middle part of the forequarter. Meat without bone, 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
4-12 kg
Product number:
211A

PLATE BONE-IN

Element obtained from the middle part of the forequarter. Meat with bone, with fat marbling.
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
4.5-15 kg
Product number:
211B

STRIPS FROM PLATE BONE-IN

Element obtained from the middle part of the forequarter. Meat with bone, with fat marbling cut into strips perpendicular to the ribs.
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
1.2-3 kg
Product number:
211C

UPPER PLATE

Element obtained from the middle part of the forequarter. Element cut from the short plate, including 4 ribs, without bone.
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
2.5-5 kg
Product number:
212

BROTH MEAT

Element obtained from the middle part of the forequarter. Meat without bone, with fat marbling, meat content min. 45%, cut into portions.
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
0.3-1.2 kg
Product number:
213

FLANK PAD

Element from the lower, lumbar-abdominal 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
4-9 kg
Export PDF