BEEF BONELESS PRODUCTS
| Description | : | Meat from hindquarter |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 1,5-2,5 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Cleaned boneless loin |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 2,7-4 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Deboned meat from beef hindquarter flank, trimmed outer and inner membran |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 5-8 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Meat from hindquarter taken out membran |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 1,5-2,5 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Meat from hindquarter taken out membran and tendon |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 5-8 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Meat from hindquarter taken out over fat |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 5-8 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Meat from hindquarter taken out fat layer and tendon |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 5-8 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Meat from hindquarter taken out over fat |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 5-8 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Meat from forequarter that is cut from neck side leaving 1 rib, taken out side nerve tissue |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 3,5-5 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Boneless meat of neck, cleaned all bloudy parts |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 9-12 kg |
| Shelf Life | : | in vacuum package 0-4 °C 10 days, -18 °C 12 months |
| Description | : | Boneless meat from forequarter shoulder part |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 11-15 kg |
| Shelf Life | : | in vacuum package 0-4 °C 10 days, -18 °C 12 months |
| Description | : | Boneless meat from forequarter brisket part which is prepared by grazing. |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 9-13 kg |
| Shelf Life | : | in vacuum package 0-4 °C 10 days, -18 °C 12 months |
| Description | : | Deboned meat of beef hindquarter bone-in shank |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | 3-4,5 kg |
| Shelf Life | : | in vacuum package 0-4 °C 15 days, -18 °C 12 months |
| Description | : | Meat and fat without any tender and cartilage. |
| Packaging | : | Shrink vacuumed, carton box/plastic box |
| Weight | : | - |
| Shelf Life | : | in vacuum package 0-4 °C 10 days, -18 °C 12 months |