Beef - Import export

Marucha Schaufelstuck Trowel Paleron Cappello di Prete

Chingolo Falsches Fish Fish Twin Fusello

Center de Paleta Dickes Bugstuck Espaldilla Epaule Sotto Spalla

Square Unterschale Contra Noix from Gite Sotto Fesa

Bola de Lomo Kugel Babilla Tranche Grasse Noce

Buttock Oberschale Cap Coeur de Tende de Tranche Fesa

Nacken Needle Basse Cote Collo Needle

Little Seemerolle Redondo Rond from Gite Magatello

Rump Tail Burger Meister Stuck Rump of Hip Aiguillettebaronne Spinacino

Bife de Vacío Bavette Vacío Flank steak Flank steak Bavetta

Vacuum Crescent Grosse Bavette Vacuum Crescent Bavette D'Aloyau Bavetta Grande

Tapa de cuadril Tafelspitz Picanha Aiguillette De Rumpstek Picanha

Steak Ancho Entrecote Lomo Alto Noix D'Entrecote Entrecote

Lomo Fillet Solomillo Fillet Pure Fillet

Heart of Hip Herz der Hufte Heart of Hip Heart of Rumpstek Cuore di Scamone

Bife Angosto Roast Beef Lomo Bajo Faux Fillet Versus Tenderloin

Fine entrapment Saumfleisch Fine entrapment Hampe Diaframma

Practically all entrails of the pig are used industrially. Butchers mostly se the small intestines, more widely known as casings. Small intestine casings are available in various calibers. The choice of caliber depends on what kind of sausage the manufacturer or butcher wants to make. Hog casings are ideally suited for these types of sausage: Fresh sausage Bratwurst (frying sausage) Barbecue sausage Black pudding Smoked sausage Dried sausage How we deliver your hog casings: Hog casing: any size from 26 mm up to 45/+ mm. dry-salted

The food industry processes almost all of the entrails of beef cattle. The small intestine (or beef runner) is mainly used to make saveloys (cervelas), black puddings and dried sausages. Another widely used intestine is the beef bung-cap, which is used to produce ham sausage (spam), veal sausage, black pudding and dried sausage.

Natural casings are a natural product. They have been used since time immemorial to store and preserve meat in a natural way (drying, smoking or for preparations like salami) or to wrap meat preparations in an edible casing. It is a simple, honest and fair product, which was already being described in Homer's Odyssey, almost 3,000 years ago! It is natural, easily digestible and safe. It breathes, yet is both strong and flexible. No man-made product comes close to reproducing the qualities of natural casings, never mind matching them. Our VDJ-natural casing is processed from pig, sheep or bovine intestines. Depending on which part of the intestine is used, the different animals provide different qualities and calibers. It is extremely important to make the right choice for the product or preparation you want to create.

Natural casings are a natural product, as you can tell from the name. Natural casings are washed, cleaned with water and then stored, using the traditional natural brine method. Water and salt are the only additives. While many others in the industry use phosphates in their treatment, our process is phosphate-free, based on a procedure designed in collaboration with the University of Louvain: our VDJ Pre-Flushed Wet Pack. In order to help sausage-fillers work more efficiently, many of our casings are supplied on plastic tubes. This can save a significant amount of time, particularly in industrial applications. We guarantee that both the soft and the hard tubes are recyclable. We use only reusable and resealable packaging. All of our packaging is recycled. As with all meat products, the origin of our casings is fully traceable.

The preparation and sorting of natural casings is a trade - a craft - where experience and precision are of the utmost importance. Natural casing, after all, does not come from a machine, it is a naturally grown product with a variable caliber (diameter), length and properties. The skill and workmanship involves cleaning and sorting the natural casings to make a product that the professional sausage maker can work with. Moreover, thanks to our three generations of experience and our use of the latest technology, we can provide a reliable product that is always the right size and the right length. It is impossible to predict how the casing will come out of the animal. However, you can always be certain how the casing will come out of our packaging: because the caliber, quality and length are clearly listed on the outside.

ABC CUP (SOUP)BEEF / MEATBALL

The Navel End is more square-shaped than the point end brisket and slices up more neatly. Same as the point end brisket, this cut needs to be cooked low and slow.

The standing rib roast is the scotch fillet with the rib bones attached. Because it’s taken from muscles not heavily exerted, the meat is very tender and succulent. The retention of the rib bones imparts extra flavor during cooking.

The word sirloin was derived from the Old French word surge, meaning sur la longe or above the loin. Sirloin roast is the piece of beef between the rump and the ribs. Coming from an area of the animal where the muscles do less work, the sirloin is tender and flavourful and well suited to roasting. If you don’t feel like a roast though, this cut can also be sliced into steaks or stir-fry strips.

Shin bone-in is prepared from the bottom portion of either the front or rear leg. As this cut comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full-bodied flavor and a delicious gelatinous texture.

Scotch fillet steak is prepared from a boneless beef rib set. The scotch fillet is found on the back of the animal and runs from the striploin (sirloin) to the chuck. Being a ‘support’ muscle not subjected to the heavy work of moving the animal around, scotch fillet steaks are tender, tasty, and moist and perform best with fast hot cooking methods such as pan-frying and barbecuing or stir-frying when thinly sliced.

The scotch fillet or cube roll sits between the chuck and the striploin (sirloin) muscles over the back of the animal and is a very tender, moist, and flavourful cut of beef perfect for a special roasting occasion. Given its tender nature, it can also be sliced into steaks to barbecue and pan-fry or strips to stir-fry.