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:
513B

CHUCK SPECIAL

Element from the dorsal section of the carcass, inner part of the rib roast, 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:
513C

CHUCK RETAIL

Element from the dorsal part of the carcass, inner 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
-
Product number:
513D

CHUCK SPECIAL

Element from the dorsal section of the carcass, outer part of the rib roast, 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:
513E

CHUCK SPECIAL SLICED

Inner part of beef rib roast cut into slices, thickness 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:
513F

CHUCK SPECIAL PORTION

Rib roast 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:
514A

PLATE (ASADO) BONELESS DIVIDED

Element obtained from the middle part of the forequarter. Meat without bone, with fat marbling, element divided in the middle in 2 pieces.
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:
514B

PLATE (ASADO) BONELESS

Element obtained from the middle part of the forequarter. Meat without bone, with fat marbling.
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:
514C

PLATE (ASADO) BONE-IN DIVEDED

Element obtained from the middle part of the forequarter. Meat with bone and fat marbling, element divided in the middle into 2 pieces.
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:
514D

PLATE (ASADO) BONE-IN PLUS

Element obtained from the middle part of the forequarter. Meat with bone and fat marbling, cut into strips.
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:
514E

PLATE (ASADO) BONE-IN

Element obtained from the middle part of the forequarter. Meat with bone and fat marbling cut into 2 pieces perpendicular to ribs.
Best before
VAC 35 days, FROZEN 365 days
Bulk weight
approx. 15-20 kg
Packing methods
VAC
Storage temperature
0-2OC; <-18OC
Unit weight
-
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