Highest quality

meat production 

“Miasoproduct MPK” LLC  

+3 803 52497461


Premium beef  Trimming – 99/01

Contains pure muscle, no fat, no membranes and other inclusions visible to the naked eye, pieces of meat should be weighing not less than 60 grams;                                                    - Trimming 99/01 is obtained from the hip and the shoulder-carcasses, as well as from the dorsal and lumbar muscles.  

Trimming beef - 95/5    

Trimming 95/5 refers to muscle tissue. The connective and adipose tissue to the weight of the meat may be not more than 5 %;                                                                                                                             - Not allowed to have blood clots, fibrous connective tissue, bones, cartilage, pollution;- trimming 95/5 obtained from all parts of the carcass, namely pelvic femoral shoulder, spinal rib, neck and chest.

Trimming beef- 80/20  

For trimming 80/20 varieties are less valuable parts of the carcass - intercostal meat, shank, neck, flank, sternum, containing up to 20% by weight of meat connective tissue and fat;

- In trimming 80/20 tolerance of small tendons and membranes;

- Trimming 80/20 derived from the following parts of the carcass: hip, shoulder, spinal ribs, neck, flank, sternum, dorsal and lumbar muscle.

- Not allowed: the presence of fibrous connective tissue, cartilage,   blood clots, small bones.