COOKED BOVINE MEAT
PRODUCTS
Compacted Bovine Meat
Beef pieces without nerves, fatless superficial aponeurosis, obtained from different cuts, which weigh between 100 and 300 gr. Beef with sinews, derived from the cut’s dressing, cooked and compacted, slightly cut and IQFrozen, and then packaged to ensure its long-term preservation. According to the type of beef and the proportion of meat and sinews, different protein percentages are obtained, ranging from 22% to 29%.
Cooked Bovine Meat in Anatomical Cuts
Before starting the manufacturing process, each cut is carefully prepared, without nerves, fatless
aponeurosis.
Its selected cuts are:
• Eyeround
• Eyeround
• Flat silverside
• Flat silverside
• Topside
• Topside
• Inside
• Shoulder blade
• Shoulder blade
• Injection
• Tumbling
The meat cuts can be cooked, roasted or smoked, carrying out the due processes according to
the need of the customer. All the manufacturing processes ensure the safety of the products.
Cooked Bovine Meat for Goulash
Before starting the manufacturing process, each cut is carefully prepared, without nerves, fat nor aponeurosis. Then the beef is cooked at a temperature that ensures its safety. Finally, the product is released in the form of meat cubes, strips or flakes. It is briefly IQFrozen and packaged to ensure its long-term preservation.
Cooked Bovine Meat for Bolognese Sauce
Boneless cooked beef. Before starting the manufacturing process, each cut is carefully prepared, without nerves, fatless aponeurosis. Then the beef is cooked at a temperature that ensures its safety, for several purposes. Beef trimmings are classified according to the content of fat and connective tissue, grinded in different grinders. It is IQFrozen. It is used as pasta filling and meat input in gastronomy industry.
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