Beef
Most beef is consumed in America and Australia. But it is becoming more and more popular in Europe as well. Germans annually consume ca. 12 kg per capita of beef.
Our customers favor our beef strip loin which belongs to the most tender part of the animal. It is part of the hindquarter and has a fine-grained structure. It is tender and especially suitable for pan-frying, oven roasts and barbecues.
Classical steaks such as the fillet steak are cut from the finest beef.
| Product | Nr |
|---|---|
| Roastbeef PAD | 420001 |
| Roastbeef, boneless | 420002 |
| Topside without cap | 420003 |
| Topside with cap | 420004 |
| Silverside flat | 420005 |
| Tenderloin, chain off | 420006 |
| Entrecote bone-in | 420007 |
| Knuckle | 420009 |
| Knuckle PAD | 420010 |
| Eye of round | 420011 |
| Eye of round PAD | 420012 |
| Neck, boneless | 420013 |
| Neck, bone-in | 420014 |
| Rump heart | 420015 |
| Beef carpaccio | 420016 |
| Trimmings 90/10 | 420017 |
| Trimmings 80/20 | 420018 |
| Tongue | 420019 |
| Innards | on request |
