Crown meat

A group of muscles attached to the inner ribs of the beef flank and uniformly interspersed with soft and juicy fat. We recommend fresh roasting!

2 deliveries per week

Company name

Tax number:

Name of catering establishment

Address of the accommodation unit

Contact name:

Opening period

Email address

Phone number

Amount of beef used (kg/week) - Check it out!

1-10 kg 10-50 kg 50+ kg

A significant part of the beef used - Pipelete!

hamburger meat cod matured meat

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