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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:
213AH

FLANK

Element from the lower, lumbar-abdominal part of the carcass.
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
5-9 kg
Product number:
214H

BAVETTE D'ALOYAU PAD

Element from the lower, lumbar-abdominal part of the carcass, part of the flank, 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
0.7-2 kg
Product number:
214AH

BAVETTE D'ALOYAU

Element from the lower, lumbar-abdominal part of the carcass, part of beef flank, with 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
0.8-2.5 kg
Product number:
215H

FLANKSTEAK PAD

Element from the lower, lumbar-abdominal part of the carcass, part of the flank, 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
0.5-1 kg
Product number:
216H

MEAT FOR SOUP

Element from the lower, lumbar-abdominal part of the carcass, part of beef flank.
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
3.4-5.7 kg
Product number:
301H

RIB EYE

Element obtained from the upper breast part of the half-carcass. Includes loin muscle.

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:
301AH

ENTRECOTE CAP ON

Element obtained from the upper breast part of the half-carcass. Includes loin muscle with rib eye 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
3.5-7 kg
Product number:
301BH

ENTRECOTE BONE-IN CAP ON

Element obtained from the upper breast part of the half-carcass. Includes loin muscle with rib eye cover and 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
6.5-13 kg
Product number:
301CH

ENTRECOTE PARTIALLY DEBONED

Element obtained from the upper breast part of the half-carcass. Includes loin muscle with rib eye cover with ribs left.
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
3.5-6 kg
Product number:
302H

STRIPLOIN FAT ON

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle 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
4-8 kg
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