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:
501D

SHIN BONE-IN

Element with bone, comprising of muscle from the anterior shin, includes finger flexors and extensors.
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:
501E

SHIN BONE-IN

Element comprising of muscle from the anterior shin, includes finger flexors and extensors, perimysium and muscle in the rear portion removed, ends cut parallel.
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:
501F

SHIN BONE-IN

Element with bone, comprising of muscle from the anterior shin, includes finger flexors and extensors, perimysium removed, ends cut parallel.
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:
501G

SHIN BONE-IN

Element comprising of muscle from the anterior shin, includes finger flexors and extensors, muscle from the rear part removed, perimysium 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:
501H

SHIN BONE-IN SLICED

Anterior shin with bone cut into slices, thickness approx. 3-4 cm, packed in trays by 1-2 slices, portion weight 500-1000 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:
501I

SHIN PORTION

Anterior shin divided into portions weighing 0.5-0.8 kg, packed in foil.
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:
502A

NECK

Element from the neck section of the frontal dorsal part of the carcass, without membrane.
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:
502B

NECK

Element from the neck section of the dorsal part of the carcass, with 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:
503

BONES

Tubular bones cut in pieces.
Best before
FROZEN 365 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
<-18OC
Unit weight
-
Product number:
504

KNEE BONES

Shin base bones.
Best before
FROZEN 365 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
<-18OC
Unit weight
-
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