название улицы индекс страна, область, город телефон

Говядина

 

Topside

Topside is situated caudal and medial to the femur bone and attached to the os coxae.
(aitchbone), and removed by following the natural seam between the Thick Flank and Silverside.
The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed.

Fresh: 30 days —  +0-+2°С. Frozen: 12 month – minus 18°С.

Silverside

Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone)
and ii removed by following the natural seam between the Thick Flank and Topside. The leg end
of the primal is cut straight at the junction of the archilles tendon and heel muscle
(M.gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed.

Fresh: 30 days +0 -+2°С. Frozen: 12 month – minus 18°С.

 

Knuckle
Knuckle is prepared from Hindquarter (Thick Flank) and consists: M.rectum femoris, M.vastus
lateralis, M.vastus intermedius

Fresh: 30 days — +0 — +2°С.  Frozen: 12 month – minus 18°С.

 

Rump

Rump is prepared from Hindquarter (Sirloin Butt) by a cut commencing at the subiliac lymph
node to a point cranial to the acetabulum to the ischiatic lymph node and the ventral portion of
the Flank. The Loin (cranial end) is separated from the Hindquarter by a cut at the lumbosacral
junction in a straight line cranial to the tuber coxae to the ventral portion of the Flank. The
abdominal muscles are removed from the tail (flank) leaving the M.tensor faciae latae in situ.

Fresh: 30 days —  +0 — +2°С.  Frozen: 12 month – minus 18°С.

Topside is situated caudal and medial to the femur bone and attached to the os coxae (aitchbone), and removed by following the natural seam between the Thick Flank and Silverside.
The pizzle butt, fibrous tissue and inguinal lymph node and surrounding fat are removed.

 

Silverside

Silverside is situated lateral/caudal to the femur bone and attached to the os coxae (aitchbone)
and ii removed by following the natural seam between the Thick Flank and Topside. The leg end
of the primal is cut straight at the junction of the archilles tendon and heel muscle
(M.gastrocnemius). The attached cartilage/gristle (thimble) from the aitch bone is removed.

Fresh: 30 days +0 -+2°С. Frozen: 12 month – minus 18°С.

Flank
Flank is prepared from Forequarter by following the natural seem after removal of Chuck,
Shoulder, Brisket. All bones and cartilage are removed. The white fibrous tissue on the ventral
edge (linea alba) is removed.

Fresh: 30 days —  +0 — +2°С.  Frozen: 12 month – minus 18°С.

Brisket

Brisket is prepared from Forequarter by following the natural seem,
and 7th ribs. All bones and cartilage are removed.

Chuck (neck).

Chuck is prepared from Forequarter after the removal of the Brisket and consists Neck and
Chuck square cut (cutting between 6th and 7th ribs)

Fresh: 30 days  — +0 — +2°С.  Frozen: 12 month – minus 18°С.

Shoulder

Shoulder is prepared from Forequarter by following the natural seem and consists of Blade
(lies caudal to the humerus and below the spine of the scapula and comprises of a large portion
of the triceps group of muscles) and Chuck Tender (conical shape muscle lying lateral to the
blade bone on the cranial side of the blade ridge).

Fresh: 30 days —  +0 -+2°С. Frozen: 12 month – minus 18°С.

Shin & Shank

Description. Описание. Shin/Shank is prepared from the muscles of the fore and hind legs, namely the extensor and flexor group of muscles.

Fresh: 30 days —  +0 — +2°С.  Frozen: 12 month –minus 18°С.

Trimmings 80/20. Trimmings 80/20.

Trimmings are portions of meat remaining after the preparation of primal cuts from carcase.
Trimming packs not include any portion of head meat, internal organs, major tendons or
ligaments.

Frozen: 12 month – minus 18°С.

 

 

 

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