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Roast Beef
Striploin Faux Fillet Contro Filetto Origin: Argentina, Uruguay, Brazil, Australia, Ireland, and Poland Storage Temperature: Chilled at -1º/+2º, fr...
Whole beef carcass
Explore our offering of whole beef carcasses, perfect for professional butchers and quality meat enthusiasts. Each carcass comes from cattle raised in...
Beef - Fresh beef
Even if we take care to wrap the beef so the flavour and its properties are best preserved it is good to consider some important tips for transporting...
Beef Kidney
Beef Kidney...
Meat Industry
0,00 €
1. Combined cleaner and disinfectant Z/4An alkaline cleaner & disinfectant that rapidly disinfects equipment, tools and facilities due to its high...
Rawhide Duck
Composition: Duck 32%, Beef skin 60%, starch 4%, glycerine 1.8%, salt 0.1%, sorbitol 2%, potassium sorbate 0.1 Analytical components: Crude protein: 6...
Veal
Veal - butcher's meat...
Washing Machine for White Offal (Stomachs)
PIG / BOVINE SLAUGHTER LINE - The machine is designed for cleaning the stomachs (white offal) of pigs or cattle. The stomachs enter through the top d...
Shoulder steak
Shoulder steak...
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Kidney
The Rognon is a popular choice for meat lovers, offering a tender texture and rich flavor that enhance your favorite dishes. This kidney is carefully ...
Dry Sausage
7,00 €
Dry Pork Sausage 100% homemade Ingredients: pork meat, natural casing, salt, pepper, dextrose, stabilizer E450, sodium diphosphate, antioxidant E316, ...
Pork Belly
Berkshire Pork Belly Berkshire Pork Belly Think of the belly of the pig as fatback with the meat still on it. Chefs love using its bacony flavor to ...
Shackle Meat
We refer to sheep meat as meat from animals that were older than 12 months at the time of slaughter. Notably, sheep meat is characterized by its dark ...
Frozen Pork Neck
Are you interested in pig hind legs? We specialize in the trade of pig legs and other high-quality pork cuts.
filet - Beef
Beef filet without chainette...
AGED BEEF - Beef
Even though it may seem science, it’s more about tradition. Aging is a process that tenders the beef thanks to natural processes. We keep the Carpat...
Nervous Beef Cut - Beef Meat
Nervous vacuum-packed beef...
Diets - Meat beef
Meat should be a part of any diet in a balanced quantity and in combination with tasty vegetables. This is confirmed by nutritionists who recommend b...
Knuckle Beef - Beef Meat
It is the fifth cut of the beef leg and includes the anatomical region of the thigh bone biceps. The name is given by the round shape of the cut. The...
Tenderloin in vacuum - Beef Meat
The tenderloin is the most valuable cut. It is made of soft, tender and succulent muscular tissue. One of the most common procedures is aging it for...
The silverside in vacuum - Beef
The silverside is the second cut of the beef leg and is leaner than the topside. Just like the other cuts, the half silverside can be steamed or cook...
Health and beef - Beef meat
Eating lean beef helps reduce the LDL cholesterol, the so called bad cholesterol. According to a study conducted in the United States the participants...
Beef rump in vacuum - Beef rump
Is the third cut from the beef leg and it’s very tender. We recommend cooking by boiling, steaming, grilling or in the oven. Parts of the tail of th...
Boneless Beef Shin
Boneless Beef Shin...
Beef meat Vaccum paking - Beef vaccum packed
Roboloader is a performant machine wich do vaccum packing without touching pices of meat...
Beef Heart
Beef Heart...
Beef steak for cooking - Beef meat
The main element that shows if beef is cooked well enough is the color. A medium steak will have an outer brown color while the inside will keep the p...

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