Description & Catalogue

Transcription

1 Description & Catalogue S'il vous plaît connaissez les informations sur le fabricant ukrainien, le fournisseur de viande halal et produits semi-finis. A propos de la société: La société - l'un des plus grands fabricants de viande halal en Ukraine, est une boucle fermée de sa propre production. De plus, de nombreuses années d'expérience professionnelle dans la production et la distribution. A propos de la production: Produits éco-certifiés sont de haute qualité, sans OGM (contrôle de laboratoire, respect des normes technologiques etc.). Avantages concurrentiels: de marchandises c est la plus haute qualité à l'origine. Des prix favorables pour le marché français. Le respect des normes internationales de certification.

2 CERTIFICATES OF PRODUCTION HALAL CERTIFICATE VETERINARY CERTIFICATE 1 VETERINARY CERTIFICATE 2 HACCP CERTIFICATE ISO CERTIFICATE CERTIFICATE OF ORIGIN

3 Catalogue de produits

4 Tenderloin Description: Tenderloin - Tenderloin is located in the posterior lumbar part of the carcass, is a lumbar muscular tissue, located above the kidneys along the lumbar vertebrae. During the life of the animal, this muscle tissue almost does not get physical exercise, so it is the most delicate and tasty when cooking meat. Cuttings are obtained from a large cut - a rim, gently carving from the inside. ~ from 1,0 to 1,5 kg.

5 Chuck tender Description: Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones and is often known as a 7-bone steak as the shape of the shoulder bone in cross section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a 7-bone roast or "chuck roast" and is usually cooked with liquid as a pot roast. ~ from 0,9 to 1,2 kg.

6 Knuckle Description: Taken from the front of the hind leg from the femur. The anvil refers to alternative cuts of beef, consists of several muscles of different types, has a pleasant round shape. ~ from 3,5 to 5,0 kg.

7 Eye round Description: The eye round is a round muscle that is part of the hip cut of the beef carcass. Its distinctive feature is an oblong round shape and a fairly large size, as well as the absence of inclusions of adipose tissue. ~ from 0,9 to 1,2 kg.

8 Rib eye Description: It is cut from a cut of a beef a fat edge with 5 on 12 a rib of an animal. A characteristic feature of the steak is that on the cut, the fatty inclusions form a pattern resembling the shape of the eye, hence the name of the steak. ~ from 3,5 to 5,0 kg.

9 Rump Description: This is the part of the carcass that is above the upper part of the beef leg, that is, this cut originates from the tail tailbone of the animal. Rump has the form of a triangle and is located on the thick ham bone. ~ from 4,0 to 5,5 kg.

10 Silverside Description: This is a cut of the beef carcass, which is the lower part of the thigh. He is on an equal foot with a probe, a cut and a rump enters the upper part of the hind leg. ~ from 4,0 to 6,0 kg.

11 Striploin Description: Cut with a thin fillet edge, framed by a thin fat layer. ~ from 2,0 to 3,0 kg.

12 Topside Description: Part of the beef carcass, located in the back of the outside of the middle of the thigh. ~ from 4,0 to 6,0 kg.

13 Neck Description: The neck is a cut of the beef carcass, which includes meat with a large percentage of connective tissue from the neck of beef. Separate the front part between the second and third cervical vertebrae, the posterior one - parallel to the first rib between the last cervical (seventh) and the first thoracic vertebrae. ~ from 8,0 to 10,0 kg.

14 Brisket Description: Brisket is prepared from Forequarter by following the natural seem, the cutting is between 6th and 7th ribs. All bones and cartilage are removed. ~ from 1,0 to 1,5 kg.

15 Shoulder Description: A blade is called a part of the beef ham, which adjoins the shoulder joint of the animal. In this part of the carcass there are relatively few coarse muscles and connective tissues. ~ from 7,0 to 9,0 kg.

16 Ribs Description: Remains after the separation of the scapular, cervical, brisket and back. ~ from 4,0 to 5,5 kg.

17 Flank Description: This is a cut from the ventral part of the carcase of cattle. This product belongs to the first grade of meat. ~ from 1,0 to 2,0 kg.

18 Shank Description: This is the lower leg of the beef carcass, containing anchors and tendons. ~ from 2,0 to 3,0 kg.

19 Shin Description: This is the lower part of the front leg of the beef carcass, containing anchors and tendons. ~ from 1,5 to 2,5 kg.

20 Trimming Description: Trimming 80/20 is a mixture of lean and fatty meat. Percent indicate the ratio of lean to fatty meat. There are other relationships. Lean and fatty meat is obtained as a result of pruning from various places of the beef carcass. Trimming is usually divided into head and body. ~ from 15,0 to 20,0 kg.