BEEF LEG SHORT
The whole is boneless. It consists of beef fillet, tenderloin, set of 5 and claws.
BEEF UPPER LEG
the upper part of the whole, the knee joint is the boneless meat section that lies between the calyx and the sternum in the lower part.
Veal is the boneless forearm (includes shovel, neck, brisket and ribeye)
It is the boneless part that covers the ribs that make up the arm and the entire abdominal cavity.
It is the boneless meat section from the neck to the rib cage and the beginning of the shovel.
It is the boneless meat section that lies between the shinbone and the bowl bone in the inner part of the whole.
It is the boneless meat section that lies between the thorax and the shin, located between the trunk and the counternuar on the back of the whole.
SET OF 5 BEEF
The veal consists of whole trance, egg, thorax, contranua and nuar parts.
SET OF 3 BEEF
Veal consists of whole egg, rump and counter-parts.
SHINBONBEEF QUARTZE BEEF
It is the boneless meat section that starts from the whole 11th dorsal vertebra and extends from the lumbar vertebra to the scapula.
It is the boneless part of the lumbar vertebrae that extends from the inner part to the scapula.
4-11 with the ribs of the arm. It is the boneless portion of meat that lies between the dorsal vertebrae.
It is the cut form of beef boneless meat by removing the nerves and fats.
It is the cut of beef shovel meat in the form of smaller cubes by removing the nerves and fats.
GRINDED BEEF LOW FAT
Veal shovel is obtained after the fatty parts of the neck-breast parts are separated.
GRINDED BEEF MEDIUM FAT
It is obtained from veal shovel, neck – breast part.
It is the liver of veal offal.
VEAL LIVER CHOPPED
It is the product obtained by chopping veal liver.