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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:
210AH

BRISKET BONELESS PAD

Muscle from the lower breast part of the carcass, without bone and 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
2-6 kg
Product number:
210BH

BRISKET BONE-IN

Muscle from the lower breast part of the carcass. Meat with bone, with permissible layer of fat.
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
8-14 kg
Product number:
210CH

LONG BRISKET

Muscle from the lower breast part of the carcass. Element without bone, constituting rear part after cutting of the whole brisket behind the 5th rib.
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 kg
Product number:
210DH

SHORT BRISKET

Muscle from the lower breast part of the carcass, below the short plate. Element without bone, constituting anterior part after cutting of the whole brisket behind the 5th rib.
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:
211H

PLATE BONELESS

Element obtained from the middle part of the forequarter. Meat without bone, 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
4-12 kg
Product number:
211AH

PLATE BONE-IN

Element obtained from the middle part of the forequarter. Meat with bone, with fat marbling.
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
4.5-15 kg
Product number:
211BH

STRIPS FROM PLATE BONE-IN

Element obtained from the middle part of the forequarter. Meat with bone, with fat marbling cut into strips perpendicular to the ribs.
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
1.2-3 kg
Product number:
211CH

UPPER PLATE

Element obtained from the middle part of the forequarter. Element cut from the short plate, including 4 ribs, without bone.
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 kg
Product number:
212H

BROTH MEAT

Element obtained from the middle part of the forequarter. Meat without bone, with fat marbling, meat content min. 45%, cut into portions.
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
0.3-1.2 kg
Product number:
213H

FLANK PAD

Element from the lower, lumbar-abdominal part of the carcass, without membrane. Also available in Halal version.
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
4-9 kg
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