beef meats Serbia

... cooked. These fungal species supplement the natural enzymes in beef, by doing so they help to grow and improve the taste of meat. Thamnidium (fungal species) is especially known and it produces collagenolytic enzymes which significantly contribute to the gentleness and taste of dry old meat. Because of the expensive drying process, the prepared meat until now was only available in elite restaurants and hotels...

We are company Big Brother 025 from Serbia We are working with frozen or fresh meat pork, poultry and beef meat We are a young company and we conduct our business as intermediaries. We guarantee for the contracted quantities and all other details of the transactions.