Vacuuming - Import export

Vacuum bags are the perfect choice for Sous-Vide cooking and for use with vacuuming devices with external suction. They can be used for heat treatment, Sous-Vide cooking.

They are used for vacuum devices with internal chamber. They are not intended for Gorenje, Food Saver, Laica, etc. household appliances.

They are used for vacuuming devices with external suction (only the end of the bag is inserted into the appliance at the time of vacuuming, the rest of the package remaining outside the appliance).

These are multi-layer bags (with 5-11 layers) with controlled barrier, intended for packing the products on vacuuming machines, with modified atmosphere or vacuum packing. There are over 25 possible dimensions, they can also be made in atypical sizes, in three types: corrugated, thin smooth and thick smooth vacuum bags.

Is the third cut from the beef leg and it’s very tender. We recommend cooking by boiling, steaming, grilling or in the oven. Parts of the tail of the rump can be pan fried as well.

The silverside is the second cut of the beef leg and is leaner than the topside. Just like the other cuts, the half silverside can be steamed or cooked in the oven. At the same time the half silverside steak is just as delicious as the goulash or the stew from beef cut in small pieces.

The topside is the first cut of the beef leg and at the same time the most compact. The meat is succulent, lean and tender, being suitable to be fried or steamed. When it is sliced, the meat can be cooked in the oven or grilled.

The tenderloin is the most valuable cut. It is made of soft, tender and succulent muscular tissue. One of the most common procedures is aging it for 2-7 days, depending on the age of the animal, in order to be prepared for frying on the grill. At the same time, the muscle is used to prepare tournedos and medallions or filet mignon.

It is the fourth cut from the beef leg and it has a striated muscular fiber, with no fat at all. It is recommended for boiling or for steaks.