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HALAL BEEF


The beef from Halal slaughter is a special beef type offered by Sokołów S.A. The meat of this origin is used in Muslim cuisine and delivers unique flavour combinations.
 

Beef
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Product number:
300GH

TOP BIT AND RUMP

Major part of the hindquarter, with fat cover.
Best before
7 days
Bulk weight
-
Storage temperature
0-4OC
Unit weight
-
Product number:
201H

NECK BONELESS

Element from the neck section of the dorsal part of the carcass, 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
6-12.5 kg
Product number:
201AH

NECK BONELESS PAD

Element from the neck section of the frontal dorsal 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
5-12 kg
Product number:
202H

CHUCK BONELESS

Element from the dorsal section of the carcass, 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
5-12 kg
Product number:
202AH

CHUCK BONELESS PAD

Element from the dorsal section 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
5-11 kg
Product number:
202BH

CHUCK EYE

Element from the dorsal part of the carcass, being part of the rib roast following removal of the outer rib roast cover and parallel cutting of the long sides.
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
2-8 kg
Product number:
202CH

HEART OF CHUCK

Element from the dorsal part of the carcass, being part of the rib roast following parallel cutting of the long sides.
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
3-9 kg
Product number:
202DH

CHUCK TAIL

Element from the dorsal section of the carcass, part of the rib roast. Element constituting side of the long chop, cut along the longer side.
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
0.4-1 kg
Product number:
203H

CHUCK WITH NECK BONELESS

Element from the dorsal and neck part of the carcass, comprising of chuck and rib roast, 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
10-25 kg
Product number:
204H

SHOULDER

Element containing muscles from the upper part of the forelimb, including: triceps, infraspinatus, supraspinatus. Element 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
7-20 kg
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