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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:
313A

EYE OF ROUND PAD

Element constituting part of beef leg, 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
1.5-3.5 kg
Product number:
314

HEEL MUSLCE TRIMMED

Element constituting part of beef leg, 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
1.5-3 kg
Product number:
314A

HEEL MUSLCLE PAD

Element constituting part of beef leg, 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
1.5-2.5 kg
Product number:
315

SHANK BONELESS

Element comprising of muscle from the rear 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
1.5-3 kg
Product number:
315A

SHANK BONE_IN

Element comprising of muscle from the rear 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
2-4 kg
Product number:
400A

TRIMMING 80/20

Trimmings from the processing of elements, obtained during cutting beef half-carcass, with approx. 20% fat content.
Best before
VAC 21 days
FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
VAC max. 4.5 kg
Product number:
400B

TRIMMING 90/10

Trimmings from the processing of elements, obtained during cutting beef half-carcass, with approx. 10% fat content.
Best before
VAC 21 days
FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
VAC max. 4.5 kg
Product number:
400C

TRIMMING 70/30

Trimmings from the processing of elements, obtained during cutting beef half-carcass, with approx. 30% fat content.
Best before
VAC 21 days
FROZEN 730 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Packing methods
MAP
Storage temperature
0-4OC; <-18OC
Unit weight
VAC max. 4.5 kg
Product number:
101A

AORTA

Main beef artery, processed from tallow.
Best before
CHIILED 4 DAYS, FROZEN 730 DAYS
Bulk weight
approx. 20 kg
Storage temperature
0-3OC; <-18OC
Unit weight
-
Product number:
101B

SHORT AORTA

Branching of the trunk of main beef artery, processed from tallow.
Best before
CHIILED 4 DAYS, FROZEN 730 DAYS
Bulk weight
approx. 20 kg
Storage temperature
0-3OC; <-18OC
Unit weight
-
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