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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:
205H

SHOULDER CLOD FAT ON

Element constituting the main muscle of beef blade, 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
4-8 kg
Product number:
205AH

SHOULDER CLOD PAD

Meat element constituting the main muscle of beef blade, 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
3-7 kg
Product number:
206H

SHOULDER BLADE FAT ON

Component of beef blade, 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
2-4 kg
Product number:
206AH

SHOULDER BLADE PAD

Component of beef blade, without 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
1.5-3 kg
Product number:
207H

CHUCK TENDER TRIMMED

Component of beef blade, 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
1-3 kg
Product number:
207AH

CHUCK TENDER PAD

Component of beef blade, 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
1-2.5 kg
Product number:
208H

FISH MUSCLE

Component of beef blade, 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
0.25-0.45 kg
Product number:
209H

SHIN BONELESS

Element comprising of muscle from the anterior 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
1.5-4 kg
Product number:
209AH

SHIN BONE-IN

Element comprising of muscle from the anterior 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
2.5-4.5 kg
Product number:
210H

BRISKET BONELESS

Muscle from the lower breast part of the carcass, without bone. Meat 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
4-10 kg
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