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:
508D

SHOULDER CLOD SLICED

Main muscle of beef blade cut into slices, thickness approx. 5 mm, packed in tray, portion weight 300-700 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:
508E

SHOULDER CLOD PORTION

Triceps muscle divided into portions weighing 0.8-1.1 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:
509

RIB FINGERS

Intercostal muscles from rib eye steak, with 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:
510A

BRISKET

Muscle from the lower breast part of the carcass, without bone, thin layer of fat 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:
510B

BRISKET CAP ON

Muscle from the lower breast part of the carcass, without bone, 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:
510C

BRISKET

Muscle from the lower breast part of the carcass, without bone, thin layer of fat retained on the outside, ends cut.
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:
511A

ENTRECOTE COVER

Element obtained from the upper breast part of the half-carcass, covering rib eye steak, processed to 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:
511B

ENTRECOTE COVER

Element obtained from the upper breast part of the half-carcass, covering rib eye steak, with 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:
512

NECK COVER

Element from the neck section of the frontal dorsal part of the carcass, covering the chuck, 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:
513A

CHUCK RETAIL

Element from the dorsal part of the carcass, external part of rib roast, small layer of 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
-
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