For sale thin edge of frozen beef, Kyiv region.

The enterprise uses vertical deboning according to Argentine technology, which ensures less contact of meat with people, and in the workshops we maintain the temperature up to +4 C.
All products after deboning and sinewing are vacuumed into Sildair bags and pass through a metal detector, heat shrink and are subjected toshock freezing -38C, which allows you to shorten the freezing period and preserve the structure of the meat.