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.

BEEF ARM

Veal is the boneless forearm (includes shovel, neck, brisket and ribeye)

MEAT BEEF

It is the boneless part that covers the ribs that make up the arm and the entire abdominal cavity.

BEEF PADDLE-CHACK

It is the boneless meat section from the neck to the rib cage and the beginning of the shovel.

SHINBONE BEEF

It is the boneless meat section that lies between the shinbone and the bowl bone in the inner part of the whole.

BEEF NUAR

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.

BEEF TENDERLOIN

It is the boneless part of the lumbar vertebrae that extends from the inner part to the scapula.

BEEF ANTRICOT

4-11 with the ribs of the arm. It is the boneless portion of meat that lies between the dorsal vertebrae.

FLAKED BEEF

It is the cut form of beef boneless meat by removing the nerves and fats.

SAUTÉED BEEF

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.

VEAL LIVER

It is the liver of veal offal.

VEAL LIVER CHOPPED

It is the product obtained by chopping veal liver.

VEAL TRIPE

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