Ready and semi-ready halal meat
Four lines built for different kitchens — retail shelves, restaurant prep tables and households that want dinner to take fifteen minutes.
- Categories
- 4
- All products
- 15
Product lines
Kolbasa & deli
Boiled, semi-smoked and baked sausages made from beef and poultry.
- No soy protein
- Natural casing
- 0…+6 °C
Steaks & cuts
Premium cuts of aged beef and lamb, portioned to restaurant standard.
- 14–21 days ageing
- Hand-cut
- Vacuum packed
Semi-ready products
Marinated, formed and frozen products — ready to cook.
- Shock-frozen at −35 °C
- 15-minute cooking
- No preservatives
Smoked & cured
Slow-smoked and dry-cured delicacies with long maturation.
- Cold smoked
- Up to 20 days curing
- Small batches
Popular right now
The products our retail and HoReCa partners reorder most often.
Beef Doktorskaya kolbasa
The classic boiled kolbasa — beef and milk protein, nothing else.
Ribeye steak
Marbled rib cut — 21 days of wet ageing.
Marinated beef shashlik
Twelve hours in onion-and-spice marinade — just add fire.
Beef basturma
Dry-cured tenderloin — twenty days of maturation.
Classic beef salami
Semi-smoked salami with a dense structure and a long finish.
Striploin steak
Loin cut — firm grain, even thickness.
Lyulya kebab
A beef and lamb blend, formed and frozen.
Built to survive the trip
Vacuum, modified atmosphere and shock-frozen formats, palletised for chilled or frozen transport across the country.
Kolbasa & deli
- No soy protein
- Natural casing
- 0…+6 °C
Steaks & cuts
- 14–21 days ageing
- Hand-cut
- Vacuum packed
Semi-ready products
- Shock-frozen at −35 °C
- 15-minute cooking
- No preservatives
Smoked & cured
- Cold smoked
- Up to 20 days curing
- Small batches
Need the full catalogue with prices?
Wholesale price lists and specification sheets are sent to verified partners.