BEEF
– Quality, variety and reliability from master craftsmen
Your specialist partner for precise cutting and first-class beef products
As an experienced EU-certified cutting plant Hacilar Meat Wholesale offers a comprehensive range of high-quality beef products – from classic side of beef to finely trimmed cuts and valuable by-products. We understand the requirements of industry, the catering industry, meat processing, and retail – and deliver exactly what you need for your production or daily business.
Packaging & Delivery – Efficient, secure, individual
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Years of experience
Unser Rindfleisch
sortiment im Überblick
We process all types of beef into all common cuts – and, upon request, according to customer-specific specifications. You will receive:
Each section is designed taking into account Yield, intended use and cutting quality processed – be it for resale, industrial processing or for the catering industry.
| Main piece | sections | Use / Notes |
|---|---|---|
| forequarter | Neck, false rib, breast (brisket), shoulder (bow), rib, cross rib | Minced meat, goulash, roasts, sausage production |
| hindquarters | Leg (hammer), back (roast beef with fillet), rump, topside, bottomside, boiled beef, nut, tail piece | Steaks, schnitzel, roasts, doner kebabs, premium cuts |
| Back | prime rib, intermediate rib, roast beef, fillet (loin) | Boiled meat, steaks, schnitzel, goulash, roasts |
| Breast & Belly (Brisket) | Breast core, breast tip, abdominal lobe, flank, diaphragm | Braised meat, doner kebab, sucuk, sausage, BBQ, pastrami |
| Offal & by-products | Heart, liver, kidneys, lungs, tongue, rumen, head, tail, bones | Specialty products, pet food, export, offal processing |
Forequarters & Hindquarters
The entire forequarter and hindquarter of beef form the basis for versatile further processing.
use:
use:
The cuts from the forequarter are characterized by a strong aroma, while the hindquarter provides particularly tender and lean cuts.
Pistols with large or small bavette
The “pistol” is a classic partial cut from the hindquarter with the bones removed – ideal for industrial processing.
With large bavette: More fat content – ideal for doner meat or aromatic roasts
With small bavette: Leaner – ideal for fine cuts or portioned catering products
use:
With large bavette: More fat content – ideal for doner meat or aromatic roasts
With small bavette: Leaner – ideal for fine cuts or portioned catering products
use:
Roast beef with fillet, legs, breast, rump & ladder
Dieser Premium -Zuschnitt deckt alle hochwertigen Teilstücke des Rindes ab.
Roastbeef & Filet: For steaks, premium cuts in the catering industry
Legs (topside, bottomside, nut): Ideal for sausages, schnitzel or goulash
Breast & Lobe: For cooked meat, stews, soup garnishes
Director: Boney cut – popular for broths and sauces
use:
Roastbeef & Filet: For steaks, premium cuts in the catering industry
Legs (topside, bottomside, nut): Ideal for sausages, schnitzel or goulash
Breast & Lobe: For cooked meat, stews, soup garnishes
Director: Boney cut – popular for broths and sauces
use:
Bow, tongue piece, neck, offal & by-products
These parts are particularly in focus in the production of Meat products with character.
Tummy & Neck: Ideal for braised dishes, burgers, ragouts
tongue piece: Delicate and flavorful – popular in delicatessen
Offal (liver, kidney, heart): For traditional cuisine and ethnic market
By-products (fat, bones, tendons): For broths, gelatin or pet food
use:
Tummy & Neck: Ideal for braised dishes, burgers, ragouts
tongue piece: Delicate and flavorful – popular in delicatessen
Offal (liver, kidney, heart): For traditional cuisine and ethnic market
By-products (fat, bones, tendons): For broths, gelatin or pet food
use:
Flexible packaging units – also according to customer specifications
Calibrated cuts
Individual labeling
Whether in blocks, vacuum-packed, or loose in Euro boxes – we deliver according to your needs.
On-time delivery throughout Europe