Selection and ageing – these are the two key factors contributing to the quality of our steaks. First, we select the best parts of the prime rib with the bone, striploin and tenderloin and then subject them to dry-ageing (together with the bone and the fat cover) for at least 40 days.
It is only after this time that the meat is sliced away from the bone and portioned into steaks with a thickness of 3 to 3.5 cm. That is how our meat becomes uniquely tender and acquires the characteristic, nutty flavour of beef.
Before freezing, the steaks are packed into boxes containing approx. 4 kg of meat in total (approx. 2 kg of striploin steaks + approx. 2 kg of ribeye steaks). This is the sales unit we sell them in.
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
