The tenderloin is the most tender and softest piece of beef, cut from the beef tenderloin. It has a fine structure and contains almost no fat * Beef, aged for at least 28 days. With added water. Thawed * Easy to prepare in the frying pan * Vacuum packed to optimally preserve tenderness, meat aromas and juices * Tip: do not pierce the meat with a fork, so it remains tender and juicy

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Excellent South American sirloin steak is one of the tastiest cuts of beef: tender, juicy and full of flavor. Cut from the thin loin of beef. Recognizable by the edge of fat, which gives extra flavor when baking. Also suitable for BBQ and grill. * South American beef, aged for at least 28 days * Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness. * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Tip: do not pierce the sirloin with a fork, so it remains tender and juicy * Packed per 2 pieces

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The flat iron steak is a steak cut from the beef tenderloin and is very suitable for frying or grilling. Delicious with a fresh salad and rosemary potatoes. * Beef * Preparation: frying pan or grill, approx. 4-12 minutes * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Tip: do not pierce the meat with a fork, so it remains tender and juicy

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Tender beef burger with light salt and pepper seasoning. With a loose structure and firm bite, made with beef from cattle of the Black Angus breed. * Beef from Black Angus cattle. * Made from whole meat parts, the beef neck. * Preparation: frying pan for approx. 13 minutes. * Also suitable for BBQ and grill.

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Ultimate enjoyment of the very best hamburger made from deliciously soft, tender and juicy beef. Pure meat flavor with light spices. Extra large for the real enthusiast. * Beef * Made from whole meat parts, beef neck, brisket, beef. * Preparation: frying pan for 10-15 minutes, depending on the desired doneness * Also suitable for BBQ and grill.

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Excellent South American ribeye is a very nice piece of beef, cut from the rib of beef. It has a clear fat structure, which ensures that the meat remains tender and juicy. Also suitable for BBQ and grill. * South American beef, aged for at least 28 days * Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness. * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Tip: do not pierce the ribeye with a fork, so it remains tender and juicy

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Ultimate enjoyment of the very best hamburger made from deliciously soft, tender and juicy Wagyu beef *Made from Wagyu beef * Pure meat flavor with light spices. Extra large for the real enthusiast * Preparation: frying pan for approx. 10 minutes. note: heat thoroughly. * Also suitable for BBQ and grill.​

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Ultimate enjoyment of the very best hamburger made from deliciously soft, tender and juicy beef. With spicy smoked paprika flavor. Extra large for the real enthusiast. * Beef * Made from whole meat parts, beef neck, brisket, beef. * Preparation: frying pan for 10-15 minutes, depending on the desired doneness * Also suitable for BBQ and grill.

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Beef steak: tender and flavorful meat for a delicious meal. * Remove the steak from the refrigerator half an hour before use and let it come to room temperature, covered. * Bake at a high temperature until brown on both sides and let it rest in aluminum foil. * Protein-rich meat for the sporty gourmet.

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The AH Excellent Steak Skewer is made from seasoned steak on a bamboo skewer. The epitome of tenderness. * Seasoned with a marinade of garden herbs and garlic. * Tender and tasty. * Product contains 3 sticks. * Delicious on the BBQ.

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Beef steak: tender and flavorful meat for a delicious meal * Allow the steak to come to room temperature before cooking. * Perfect for a romantic dinner or a nice barbecue with friends. * Beef steak is a versatile cut of meat that can be prepared in different ways.

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Excellent South American tenderloin is the most tender and softest piece of beef, cut from the beef tenderloin. It has a fine structure and contains almost no fat. Also suitable for BBQ and grill. Delicious with a pepper sauce. * South American beef, aged for at least 28 days * Preparation: frying pan, 4 to 8 minutes, depending on the desired doneness * Vacuum packed to optimally preserve tenderness, meat aromas and juices * Tip: do not pierce the tenderloin with a fork, so it remains tender and juicy

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