beef cuts Belgium

...Typically the tenderest cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited for portioning into steaks for pan-frying and barbecuing or strips for stir-frying.

... are processed here from pork, beef, or chicken. All our meat is professionally packaged according to the customer's wishes before it leaves our facility. We package the meat frozen, in polyblocks, or in boxes. Our cold storage has space for 3000 pallets. Transport for the Benelux is handled by our own vehicles. Furthermore, we have reliable certified partners for other transport.

...Piron & Gotta offers an expanded range of fresh and frozen meats (Beef, heifer, veal with or without label, Pork and piglet with or without label, Lamb, Poultry, rabbit, Game meats, Meat preparations, artisanal charcuterie: ham, bacon, lard, etc.) in various forms (Carcass, cuts, ready-to-slice, consumer portions) and packaging under film, vacuum-sealed, or in modified atmosphere.

The Belgian group Sopraco is one of the leading meat suppliers in Europe. The Sopraco group provides customized meat for large distribution, retail chains, butcheries, and the hospitality sector: veal, beef, pork, goat meat, game, and poultry. Their wide range of meat products includes both technical cuts and portioned, fresh, frozen, processed, or cooked meat, all the way to packaging in a protective atmosphere.

Lovenfosse aims to market pig carcasses and cuts intended for butcher shops, large retailers, and charcuterie producers.

...smoked or not. Noix: The fine part of the ham, salted in a mild brine, natural or in a net, smoked or not. Lard: Dry salted belly, smoked or not. Artisanal cooked ham: Top-quality ham, salted by hand, cooked and braised in the oven. Dry sausage: A preparation made from top-quality pork and beef.

Theo Bauwens SA is a family-owned business established in 1909, now led by the fourth generation. We are one of the largest producers of cooked meats in Europe. Our reputation for exceptional quality and hygiene is backed by our IFS (International Food Standard) certification, and verified by our accredited internal microbiological laboratory and our chemical laboratory. Our products are subject t...

... its flavor and texture. Over oak, beech, or wood chips from gueuze or bourbon barrels, the rib cuts in the open kitchen gain a subtle added value. Peter is much more than just a meat chef. He is passionate about products and preparation techniques, going beyond mere purchasing. Nowadays, he serves vegetables, fruits, herbs, chickens, pigs, and lambs from his own farm and employs exceptional techniques for the preparations.

Ets W.Strobbe has breeding companies in both Flanders and Wallonia to ensure their supply of top-quality livestock: preparations made from beef, pork, veal, and lamb. They also offer all cuts of meat: beef, pork, veal, and lamb. Our cutting room, which meets the highest standards, allows us to provide first-rate meats. Our range extends from half a beef in front or back quarters to the entire range of possible cuts.

...Looking for delicious fresh meat, from the smallest, tastiest cuts to bulk products for large kitchens? Then you’ve come to the right place at 't Vleeshuis. 30 years of excellent service Our retail and wholesale business has grown into a well-established name over the past 30 years, catering to both private individuals and various institutions. We owe our excellent reputation not only to the...

Antwerp Super Butchery ASB AMIC sells meat to individuals but also supplies restaurants. You can also turn to the butcher for meat sales to retail.