According to the market requirements and in accordance with the norms of processing technology we provide a full line of joint beef and pork. All meat and offal are specially treated and satisfy even the most demanding requirements.
Neck – Meat from the frontal part suitable for steaming and cooking. The neck part is used for cooking goulash and soup.
Sirloin – Meat form the frontal part of the animal. Used for cooking and steaming.
Shoulder – Meat from the frontal part suitable for steaming and cooking. Excellent for fillets and sauces.
Shank – Meat from the front and back legs, used for cooking and steaming. Shank is used for cooking goulash and soup.
Brisket – Boned meat from the frontal part infiltrated with fat, suitable for soups.
Short loin – Meat from the back, it is good for baking, ready-roasting and BBQ.
Tenderloin – Meat from the back, suitable for baking, BBQ, ready-roasting and steak tartare.
Flank – Suitable for cooking, mainly for soups.
Round – Rear-part meat for baking and steaming.
Tri-Tip – Rear-part meat, suitable for ready-roasting and BBQ. Goes with fillets, steak and fondue.
Top Round Steak – Meat from the rear part used for steaming, cooking ready-roasting and BBQ.
Bottom Round Steak – Meat from the rear part used for steaming, cooking and baking. Excellent for fillets.