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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:
213A

FLANK

Element from the lower, lumbar-abdominal part of the carcass.
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
5-9 kg
Product number:
214

BAVETTE D'ALOYAU PAD

Element from the lower, lumbar-abdominal part of the carcass, part of the flank, 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
0.7-2 kg
Product number:
214A

BAVETTE D'ALOYAU

Element from the lower, lumbar-abdominal part of the carcass, part of beef flank, with 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
0.8-2.5 kg
Product number:
215

FLANKSTEAK PAD

Element from the lower, lumbar-abdominal part of the carcass, part of the flank, 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
0.5-1 kg
Product number:
216

MEAT FOR SOUP

Element from the lower, lumbar-abdominal part of the carcass, part of beef flank.
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
3.4-5.7 kg
Product number:
301

RIB EYE

Element obtained from the upper breast part of the half-carcass. Includes loin muscle.

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
2.5-5.5 kg
Product number:
301A

ENTRECOTE CAP ON

Element obtained from the upper breast part of the half-carcass. Includes loin muscle with rib eye 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
3.5-7 kg
Product number:
301B

ENTRECOTE BONE-IN CAP ON

Element obtained from the upper breast part of the half-carcass. Includes loin muscle with rib eye cover and 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
6.5-13 kg
Product number:
301C

ENTRECOTE PARTIALLY DEBONED

Element obtained from the upper breast part of the half-carcass. Includes loin muscle with rib eye cover with ribs left.
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
3.5-6 kg
Product number:
302

STRIPLOIN FAT ON

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle 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
4-8 kg
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