Beef meat products

Processed meats is a broad conceptual category. These products are made through the processing of raw meat into semi-finished products, or into ready-to-eat food products.

Some of the high quality meat products are smoked meats and cold cuts.

SMOKED MEATS - are meat products made from one or a few pieces of cured meat. Smoked meats are belong to the group of products with long- and semi-long shelf life.

    Some examples of smoked meats are:
  • - smoked ham,
  • - raw maturing ham,
  • - shank,
  • - tenderloin,
  • - jambon,
  • - smoked bacon,
  • - smoked bacon specks.

COLD CUTS – meat products in natural or artificial casings with an additional breakdown by the method of manufacturing.

  • - Boiled - they are subjected to thermal processing in the form of boiling, frying, roasting or other, with the use of salt or curing salt and other auxiliary substances, usually with the addition of ice./li>
  • - Cooked - these are meat products, mostly made from pre-cooked meat, with the addition of salt and seasoning, and heated again later in high humidity, possibly also smoked.
  • - Raw - they are made from raw meat and fatback, with the addition of sodium nitrate and boiled or curing salts, as well as other curing-enhancing agents, sugar and its varieties along with seasonings.

BEEF PASTRAMI is a juicy, crisp beef with a unique flavor and nutrition values. Pastrami is low in fat content. Manufactured according to the original recipe, it is made under natural conditions, smoked with real smoke and seasoned with herbs and spices.

COOKED BEEF HAM is a piece of cured sirloin for chops, pressed and cooked. Cooked beef ham is a product with short shelf-life. In preparing the sirloin for the production of cooked ham, the sirloin needs to be separated from the lower semicircular muscle, then external and internal fat must be removed, and the ends must be cut in such a way that the thinnest place is at least 2 cm in diameter.

SMOKED BEEF HAM the hot-smoked ham is made from the upper portions of the beef legs, which, prior to smoking, are cured, dipped in a solution of salt and sodium nitrate, or salt and curing salt.

THIS MATERIAL HAS BEEN DESIGNED FOR THE PROGRAM FINANCED
FROM THE EUROPEAN UNION AND THE REPUBLIC OF POLAND FUNDS IN THE YEARS 2013-2016