Produktkatalog

Pork

Beef

Chicken

Turkey

Pork

Side Ham Shoulder Collar Middle Loin Belly Meat for processing By-products

Beef

Forequarter Hindquarter Top bit and rump Shoulder + Chuck Loin Brisket/Plate/Rib By-products

Chicken

whole/halved chicken Breast Leg Loin Wing Meat for processing By-products

Turkey

whole turkey Breast Leg Wing Meat for processing By-products

Download BEEF Product Guide

Download PORK Product Guide

Download CHICKEN Product Guide

Download TURKEY Product Guide

Product selection

Which product are you interested in?

Halved chicken for grilling Articleid.: 3003 Download PDF Halved chicken for grilling

Oven-ready chicken, without neck and giblets Articleid.: 3001 Download PDF Oven-ready chicken, without neck and giblets

Halved chicken for grilling, seasoned Articleid.: 3004 Download PDF Halved chicken for grilling, seasoned

Chicken, oven-ready, with giblets and without heart Articleid.: 3000 Download PDF Chicken, oven-ready, with giblets and without heart

Oven-ready chicken, without neck and giblets, seasoned Articleid.: 3002 Download PDF Oven-ready chicken, without neck and giblets, seasoned

Escalope Articleid.: 3105 Download PDF Escalope

Inner fillet/ Tenderloin Articleid.: 3104 Download PDF Inner fillet/ Tenderloin

Whole breast, bone-in, with skin Articleid.: 3100 Download PDF Whole breast, bone-in, with skin

Whole breast, bone-in, without skin Articleid.: 3101 Download PDF Whole breast, bone-in, without skin

Breast fillet (split breast) with skin Articleid.: 3102 Download PDF Breast fillet (split breast) with skin

Fillet strips Articleid.: 3106 Download PDF Fillet strips

Breast fillet (split breast) without skin Articleid.: 3103 Download PDF Breast fillet (split breast) without skin

Inner fillet/ Tenderloin pieces Articleid.: 3108 Download PDF Inner fillet/ Tenderloin pieces

Fillet pieces Articleid.: 3107 Download PDF Fillet pieces

Baadermeat 3 mm Articleid.: 3109 Download PDF Baadermeat 3 mm

Drumstick Articleid.: 3204 Download PDF Drumstick

Trimmed thigh meat Articleid.: 3206 Download PDF Trimmed thigh meat

Leg, short-cut leg Articleid.: 3200 Download PDF Leg, short-cut leg

Leg with back portion (25%) Articleid.: 3201 Download PDF Leg with back portion (25%)

Bone-in thigh, thigh quarter Articleid.: 3202 Download PDF Bone-in thigh, thigh quarter

Back half without tail/Saddle Articleid.: 3205 Download PDF Back half without tail/Saddle

Bone-in thigh with back portion (25%) Articleid.: 3203 Download PDF Bone-in thigh with back portion (25%)

Upper back Articleid.: 3300 Download PDF Upper back

Lower back Articleid.: 3301 Download PDF Lower back

First and second segment wing Articleid.: 3401 Download PDF First and second segment wing

Whole wing, 3 joints Articleid.: 3400 Download PDF Whole wing, 3 joints

Third segment wing (wing tip) Articleid.: 3402 Download PDF Third segment wing (wing tip)

Second segment wing (mid wing) Articleid.: 3403 Download PDF Second segment wing (mid wing)

Wing, prime joint Articleid.: 3404 Download PDF Wing, prime joint

Breast skin Articleid.: 3501 Download PDF Breast skin

Mechanically separated meat Articleid.: 3500 Download PDF Mechanically separated meat

Liver Articleid.: 3601 Download PDF Liver

Heart Articleid.: 3600 Download PDF Heart

Tail Articleid.: 3604 Download PDF Tail

Feet Articleid.: 3603 Download PDF Feet

Gizzards Articleid.: 3602 Download PDF Gizzards

Skin Articleid.: 3605 Download PDF Skin

Neck Articleid.: 3606 Download PDF Neck