| ≥1 piece |
The company offers a wide range of high quality products of different price categories:
1. Halves and compensated quarters of beef (frozen, chilled) which are compliant with Ukrainian state standards GOST 779-55.
2. Meat in blocks:
a) Premium beef trimming - 100 %
§ includes pure muscle without fat, membranes and other visible inclusions;
§ pieces of meat weigh not less than 60 grams;
§ trimming - 100 % is obtained from the hip and the shoulder carcasses, as well as from the dorsal and lumbar muscles.
b) Trimming beef - 95/5
§ trimming - 95/5 refers to muscle tissue, the connective and adipose tissue can’t be more than 5% of the total weight of the meat; the trimming doesn’t have any blood clots, fibrous connective tissue, bones, cartilage;
§ trimming - 95/5 is obtained from all parts of the carcass: pelvic, femoral, shoulder, spinal part, ribs, neck and chest.
c) Trimming beef - 80/20
§ trimming - 80/20 includes less valuable parts of the carcass: intercostal meat, shank, neck, flank, sternum and less than 20 % of the connective tissue and fat;
§ small tendons and membranes are allowed in trimming 80/20;
§ trimming - 80/20 is obtained from the following parts of the carcass: hip, shoulder, spinal part, ribs, neck, flank, sternum, dorsal and lumbar muscle;
§ there is not any fibrous connective tissue, cartilage, blood clots, small bones.
3. Butchering boneless beef in six parts:
1. The back of the beef with rump + shank;
2. Brisket beef;
3. Flank beef;
4. Chuck and Blade + shin beef;
5. Neck beef;
6. Spinal part + ribs (the intercostal muscles are inside).
4. Australian beef cuts: Knuckle; Topside; Silverside; Rump; Eye Round; Chuck and Blade; Neck; Shortloin; Tenderloin; Striploin; Outside Flat; Cube Roll; Chuck Tender; Outside; Chuck Roll; Spencer Roll; D-Rump; Chuck-Square Cut;