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:
531A

STRIPLOIN

Element obtained from the upper lumbar-abdominal section of the half-carcass, includes loin muscle with partial fat cover, without veins.
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:
531B

STRIPLOIN PORTION

Beef striploin with cover, cut into portions weighing 500-1000 g, packed in tray.
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:
531C

STRIPLOIN SLICED

Beef striploin with cover, cut into slices, thickness approx. 20 mm, 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:
532

RUMP TAIL

Element constituting part of beef leg, part of fat cover retained, membrane removed on the inner side, tendons 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:
533

RUMP

Element constituting part of beef leg, part of fat cover retained, membrane removed on the inner side, tendons 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:
534

EYE OF ROUND

Element constituting part of beef leg, fat cover retained, remaining part with membrane removed, tendons 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:
535

KNUCKLE

Element constituting part of beef leg, with membrane completely removed, all membrane and tendons 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:
536

SILVERSIDE

Element constituting part of beef leg, fat cover retained, membrane removed on the inner side, tendons 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:
537

TOPSIDE

Element constituting part of beef leg, fat cover retained, membrane removed on the inner side, tendons 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:
540

NECK SWEETBREAD

Chuck sweetbreads, processed from excess tallow.
Best before
FROZEN 180 days
Bulk weight
approx. 20 kg
Packing methods
VAC
Storage temperature
<-18OC
Unit weight
-
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