JOINT BEEF

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.

  1. Neck – Meat from the frontal part suitable for steaming and cooking. The neck part is used for cooking goulash and soup.
  2. Sirloin – Meat form the frontal part of the animal. Used for cooking and steaming.
  3. Shoulder – Meat from the frontal part suitable for steaming and cooking. Excellent for fillets and sauces.
  4. Shank – Meat from the front and back legs, used for cooking and steaming. Shank is used for cooking goulash and soup.
  5. Brisket – Boned meat from the frontal part infiltrated with fat, suitable for soups.
  6. Short loin – Meat from the back, it is good for baking, ready-roasting and BBQ.
  7. Tenderloin – Meat from the back, suitable for baking, BBQ, ready-roasting and steak tartare.
  8. Flank – Suitable for cooking, mainly for soups.
  9. Round – Rear-part meat for baking and steaming.
  10. Tri-Tip – Rear-part meat, suitable for ready-roasting and BBQ. Goes with fillets, steak and fondue.
  11. Top Round Steak – Meat from the rear part used for steaming, cooking ready-roasting and BBQ.
  12. Bottom Round Steak – Meat from the rear part used for steaming, cooking and baking. Excellent for fillets.
  13. Posterior – For cooking, excellent for soups.