Categories

KOSHER BEEF


The beef from kosher slaughter is another category offered by Sokołów S.A. This type of meat is the foundation of the whole Jewish cuisine. The word “kosher” specifies the conditions for preparing the meat.

Beef
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Product number:
500A

ENTRECOTE BONELESS DIVEDED IN TWO

Element obtained from the upper breast part of the half-carcass, including 7 ribs. Includes loin muscle, divided into two parts.
Best before
VAC 45 days, FROZEN 450 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
500B

ENTRECOTE BONELESS

Element obtained from the upper breast part of the half-carcass, including 7 ribs. Includes loin muscle with braid and tallow retained.
Best before
VAC 45 days, FROZEN 450 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
500C

ENTRECOTE BONELESS

Element obtained from the upper breast part of the half-carcass, including 7 ribs. Includes loin muscle with braid and tallow removed.
Best before
VAC 45 days, FROZEN 450 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
500D

ENTRECOTE WITH PART OF BONE

Element obtained from the upper breast part of the half-carcass, including 7 ribs. Includes loin muscle with braid and ribs retained.
Best before
VAC 35 days, FROZEN 365 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
500E

ENTRECOTE WITH CUT BONE

Element obtained from the upper breast part of the half-carcass, including 7 ribs. Includes loin muscle with braid, cut spine, ribs and vertebral processes retained.
Best before
VAC 35 days, FROZEN 365 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
500F

ENTRECOTE BONE-IN (TOMAHAWK)

Element obtained from the upper breast part of the half-carcass, including 7 ribs. Includes loin muscle with braid and ribs retained with cleaned ends.
Best before
VAC 35 days, FROZEN 365 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
500G

ENTRECOTE SLICED

Beef rib eye steak cut into slices, thickness approx. 20 mm, packed in trays by 1-2 slices, portion weight 250-600 g.
Best before
VAC 35 days, FROZEN 365 days
Bulk weight
approx. 10 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
501A

SHIN 8

Element comprising of muscle from the anterior shin, includes finger flexors and extensors.
Best before
VAC 45 days, FROZEN 450 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
501B

SHIN 8

Element comprising of muscle from the anterior shin, includes finger flexors and extensors, slightly removed perimysium.
Best before
VAC 45 days, FROZEN 450 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
Product number:
501C

SHIN 88

Element comprising of muscle from the anterior shin, includes finger flexors and extensors, located in the rear part of the shin.
Best before
VAC 45 days, FROZEN 450 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
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