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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:
302A

STRIPLOIN PAD

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle 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
2.5-5.5 kg
Product number:
302B

STRIPLOIN TRIMMED TO THE MEMBRANE

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle without fat cover, processed to 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
3-6.2 kg
Product number:
302C

STRIPLOIN WITH ENTRECOTE CAP ON

Element obtained from the upper lumbar-abdominal part of the half-carcass, comprising of striploin and rib eye steak, 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
6.5-13 kg
Product number:
302D

T-BONE

Element obtained from the upper lumbar-abdominal part of the half-carcass, comprising of striploin and tenderloin, 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
11-15 kg
Product number:
302E

LONGLOIN FAT ON

Element obtained from the upper breast and lumbar-abdominal part of the half-carcass, comprising of striploin and rib eye steak, 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
15-30 kg
Product number:
303

TENDERLOIN CHAIN ON

Element found in the rear part of the carcass, along the spine, with braid.
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
2.2-4.5 kg
Product number:
303A

TENDERLOIN CHAIN OFF

Element found in the rear part of the carcass, along the spine, without braid.
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
1.8-4 kg
Product number:
304

CHAIN OF TENDERLOIN

Element found in the rear part of the carcass, adjacent to tenderloin, 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
0.4-0.8 kg
Product number:
305

RIB FINGERS

Muscles located between ribs, adjacent to striploin and rib eye steak.
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
0.1-0.2 kg
Product number:
306

RIBLETS BONE-IN

Element including ribs and intercostal muscles, adjacent to striploin and rib eye steak.
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
0.9-1.5 kg
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