Netherlands
Manufacturer/ Producer
Netherlands
Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
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GR Τρανς χωρίς καπάκι καθαρισμένο EN Topside without cap PAD DE Oberschale ohne deckel entvliest FR Coeur de tende de tranche PAD IT Fesa senza coperchio refilata ES Tapa totalmente limpia y pulida
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bacon trimmings , fresh and frozen, salted or not salted, smoked or not smoked.
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Vleesbenamingen rund (EN-NL) Namenlijst Rundvee: Baby Top- Kogelbiefstuk Blade Steak(Pot Roast)- Sukadelap Brisket- Borst(spier) Chuck- Schouder/Onderrib Chuck Roast- Stoofvlees (runderlappen, hacheevlees) Chuck tender (petit tender)- Diamanthaas, jodenhaas Club Steak (Ook wel NY Steak of Strip Steak)- Entrecote Delmonico Steak- Ribeye Eye of Round- Achtermuis (Rosbief) Flank Steak/meat- Bavette, Vinkenlap, (gehakt, tartaar) Flat Iron Steak – Sukade Filet Mignon- Ossenhaas (punt van de ossenhaas) Fillet- Ossenhaas, haasbiefstuk Hanger Steak (of Butcher’s Tenderloin)- longhaas Mock Tender- Schoudermuis Prime Rib- Côte de Boeuf Round- Bovenbil Rump Cap- Staartstuk, Picanha Rump Steak- Biefstuk Short Loin- Dunne lende Shoulder Clod- Bloemstuk (Carpaccio) Sirloin- Dikke lende Skirt Steak- Middenrif, Omloop Tenderloin- Ossenhaas Top Round Steak- Kogelbiefstuk
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Beef Trimming 80/20 frozen c25kg Frozen beef trimming fat content 20% (cl).
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Von jungen Rindern aus Deutschland Aus tagesfrischer Zerlegung Der Hals wird auch Zungenstück genannt Vielseitig verwendbar - von Braten bis zu Gulasch Beste Qualität, vakuum verpackt
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80/20 ground beef means that it’s 80 percent lean, 20 percent fat. That might sound like a lot of fat, but a large amount of that fat is going to render out as you cook it, with the result will be a moist meat dish. There are no colourants, or preservative or other chemicals that keep the mince red. Sold frozen in 500g
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Capitool 10
7521 PL Enschede - Netherlands
United Kingdom
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 season greens or baked beans, or in hearty soups and stews. With a good spice rub, you can recreate the crispy pork belly you’d find at your favorite restaurant at home in your oven
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Fresh Pork Joint Fresh Pork Joint Claims Organic Raised Without Antibiotics GMO Fre
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Boneless Pork Shoulder Roast “Picnic Roast” Boneless Pork Shoulder Roast “Picnic Roast”
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Fresh Pig Feet Fresh Pig Feet Rich pork flavor and lots of natural gelatin. In France, pork feet are traditionally slow-cooked with lentils for Sunday lunch. Toss them in soups and stews to add rich layers of flavor. They’re also wonderful for stocks and very good for pickling.
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