Practical portions for a delicious meal! Beef for goulash, steaks, burgers and pieces of meat for roasting as well as portioned beef tripe – packaged on convenient trays. The meat is packaged in a protective atmosphere or under vacuum, using the skin-pack method, to keep the products fresh for longer.
MARK’S tray-packed products are not just convenient. They are also a source of INSPIRATION! These neatly formed portions encourage you to use them, and they are popular even with customers who had a completely different idea for their next dinner.
The heelmuscle (gastrocnemius muscle) comes from the central part of the beef leg. Boneless heel muscle cut into pieces.
Consume after thermal treatment.
Przedsiębiorstwo Produkcyjno Handlowo Usługowe “MARK’S” spółka z ograniczoną odpowiedzialnością, based in Prusak, is implementing in 2020-2023 the project titled: “Development of technology for the production of meat products with increased standards of quality and consumer health safety.” The project is co-financed by the European Union with funds from the European Regional Development Fund under the Intelligent Development Operational Program Priority Axis: Support for conducting R&D work by enterprises, Measure: Enterprise R&D Projects, Submeasure: Industrial research and development work carried out by enterprises.
Purpose and planned outcomes of the project:
The aim of the project is to develop a comprehensive technology for the production of an assortment of sausages, ensuring increased quality and extended shelf life
Project value: PLN 12 945 083,90
Contribution of European Funds: PLN 5 577 238,56
