The company ROVIDITVE: KARPAT-HUS C.I.N.C., which operates in the Meat industry. It also operates in the Meat, preserved industries. It is based in Aranyosapati, Hungary.
Other companies in the same industry:
PROFIL EXPORT VIANDES
HELA GEWÜRZWERK HERMANN LAUE GMBH
Hela bacon seasoning, 800g
For all dishes with the desired bacon flavour, e.g. stews of all kinds, soups, potato dishes, vegetables, meat, poultry, fish.
Without declarable additives on menus (§9 ZZulV).
Hela. We are your competent partner for taste and modern functional systems for meat processing, HoReCa and food service in industry as well as in small and medium-sized enterprises.
Hela was founded in 1905. Today our team comprises of more than 600 dedicated, qualified colleagues from a wide range of fields.
With 10 locations worldwide, we deliver to over 30,000 satisfied customers in more than 70 countries.
Aside from our standard range we develop products as per individual customer's demands.
Tel.: +49 4102 496-0
HARRER UND KASSEN GMBH
NIR– Laboratory measurement device for solid and pasty products Description The particuLAB is an NIR (Near Infrared) laboratory measurement device with state of the art technology. Which can measure all organic components in solid, pasty and powdery products. With one measurement you can measure simultaneously all valuable components like fat, protein, collagen, water, etc. Through the simple sample preparation, the light and compact construction, is the particuLAB suitable for laboratory measurements and AT– Line measurements. With the easy to use calibration function, our customer can take spectra's at the device and read the internal stored spectra with the calibration software. Through this function, our customer can expand independent or with our help an existing calibrations or create new calibrations.
Topside steak is sliced from the whole topside which comes from the inside of the hind leg, between the thick flank and the silverside. Although sold as steak, performs best when diced for slow-cooking in a hearty casserole or braise.
As a well-used muscle, the topside roast is extremely lean with a lot of connective tissue. Topside roast also performs well diced and cooked slowly in a casserole or braise.