Pork collar is a well-marbled cut from the upper shoulder/neck area, offering consistent quality and versatility for roasting, slicing, or further processing.

Pork belly is a boneless cut from the underside of the carcass, valued for its rich marbling and widely used for bacon, roasting, and further processing.

Pork shank boneless is taken from the lower fore- or hind leg, offering lean meat with strong connective tissue, ideal for slow cooking or further processing.

Pork shank (bone-in, skin-on) is taken from the lower fore- or hind leg, containing lean meat with connective tissue, suitable for roasting, braising, and traditional applications.

Pork loin is a lean and tender cut from the back, commonly supplied bone-in or boneless, suitable for roasting, chops, and processing.

Royal chop (pork loin, bone-in, skin-on, long-cut rib) is a premium cut from the back with an extended rib bone, suitable for portioning and roasting.

Tomahawk pork chop (pork loin, bone-in, skin-on, extra-long rib) is a premium cut with extended rib bone, ideal for grilling, portioning, or showcase dishes.

Pork shoulder 2D is a primal cut with basic trimming, commonly used for roasting and further processing.

Pork shoulder 3D is a shoulder cut with additional trimming for a more uniform shape, suitable for slicing, roasting, or further processing.

Pork shoulder 4D is a fully trimmed shoulder cut with minimal fat and connective tissue, ideal for further processing and manufacturing.

Skin-on / Skinless Rind-on / Rind-off Fat-specified (backfat depth controlled) Chilled / Frozen

Pork belly 20/40 is portioned to standardized dimensions, ensuring consistent weight and size for industrial processing and retail packaging.

Pork belly (skin-on) is supplied with rind intact, suitable for roasting, bacon production, and rind applications.

Pork belly (boneless) is prepared with all bones removed, offering flexible use for slicing, curing, and further processing.

Pork belly (peeled) is trimmed with skin and excess fat removed, delivering a leaner option for precise processing and manufacturing.

Pork side (skin-on) is a half carcass with skin intact, supplied for primary processing and further cutting into primal sections.

Pork side (skinned) is a half carcass with skin removed, prepared for industrial processing and further cutting into primal sections.

Pork neck bones are meaty bone sections from the neck area, commonly used for soups, stocks, and further processing

Pork neck bones are meaty bone sections from the neck area, commonly used for soups, stocks, and further processing

Pork neck and loin bones are mixed bone cuts with residual meat, suitable for stocks, broths, and rendering.

Pork kidneys are edible offal, firm in texture and suitable for processing or culinary use.

Pork omentum (caul fat, було) is fatty membrane tissue, widely used in sausage production and casing.

Pork neck ragout is a bone-in/offcut portion from the neck, used for stews, soups, and processed meat production.

Pork heads are supplied whole or split, containing meat, bone, and rind, suitable for boiling, rendering, and traditional processing

Pork larynx is edible offal used for processed products and rendered applications.

Pork spleen is edible offal, commonly used in traditional dishes or further processing.

Pork large intestines are natural casings, supplied cleaned for sausage production and processing.

Beef backbone is a bone cut from the spinal section of the carcass, containing residual meat and connective tissue, suitable for stocks, broths, and rendering.

Beef neck (boneless) is a cut from the forequarter, offering lean meat with connective tissue, suitable for slow cooking, stews, and further processing.

Beef kidneys are edible offal with a firm texture and mild flavor, commonly used in processed products, traditional dishes, and culinary applications.

Beef shank (boneless) is a cut from the lower fore- or hind leg, containing lean meat with connective tissue, ideal for slow cooking, stews, and further processing.

Beef shank (bone-in) is taken from the lower leg with bone and connective tissue intact, suitable for braising, soups, and traditional dishes.

Beef stew meat is a boneless cut prepared from trimmings, suitable for stews, braises, and further processing.

Beef trimmings (boneless) are assorted lean and fatty pieces from cutting, commonly used for grinding and further processing.

Beef trimmings are mixed cuts with varying lean content, used for grinding, processing, or industrial applications.

Beef shoulder is a forequarter cut with balanced lean meat and connective tissue, suitable for roasting, stews, and further processing.

Beef heart is edible offal, a firm and lean muscle suitable for processing and traditional culinary use.

Beef tomahawk is a ribeye steak with an extended rib bone left intact, a premium cut ideal for grilling and showcase presentations.

Beef tallow is rendered or raw fat from the carcass, supplied for industrial use, cooking, and further processing.

Pork ham 2D is a primal cut from the hind leg with basic trimming, suitable for roasting and further processing

Pork ham 4D is a fully trimmed ham cut with minimal fat and connective tissue, ideal for processing, slicing, and manufacturing.

Pork ham (bone-in, skin-on) is taken from the hind leg with skin and bone intact, suitable for traditional applications, roasting, and curing.