4 products

Steaks & cuts

Premium cuts of aged beef and lamb, portioned to restaurant standard.

The steak line is cut from carcasses after 14–21 days of wet ageing. Every portion is hand-cut and weighed to the gram.

Vacuum packed, delivered chilled or shock-frozen. For restaurants and the premium shelf.

Marbled rib cut — 21 days of wet ageing.

Loin cut — firm grain, even thickness.

The most tender cut, portioned into medallions.

French-trimmed rack — eight ribs.

Other categories

Boiled, semi-smoked and baked sausages made from beef and poultry.

Marinated, formed and frozen products — ready to cook.

Slow-smoked and dry-cured delicacies with long maturation.

Wholesale price lists and specification sheets are sent to verified partners.