HORSE MEAT PRODUCTS - CONFECTIONED
VACUUM MEAT The four quarters are deboned, peeled, trimmed and then vacuum packed and sealed, to guarantee the endurance of a particular meat such as horse meat..TENDERLOIN
No need to be explained, this is the most noble and esteemed part of every animal, including horse. Tender, tasty, without grains, to be tasted even rare with a pinch of salt.
Size:
Horse: 1,5 + / 2 + / 2,5 +
Foal: 1+ / 1,5 +
STRIPLOIN
As much famous as tenderloin, it is an optimum compromise between price and quality, with the same employments of tenderloin.
Size:
Horse: 5 + / 6 + / 7 +
Foal: 4 + / 5 + / 6 +
HEART of RUMP
Cut, lightly squared, ideal for steaks or to be eaten finely sliced raw (as carpaccio).
Size:
Horse: 5 + / 6 + / 7 +
Foal: 4 + / 5 +
KNUCKLE
Rounded cut, used for steaks or after slashing it can be used to manufacture bresaola or carne secca.
Size::
Horse: 4 + / 5 + / 6 +
Foal: 3 + / 4 +
OUTSIDE
Less tender part of hindquarter, ideal to grind.
Size:
Horse: 7 + / 8 + / 9 +
Foal: 4 + / 5 + / 6 +
FESA FRANCESE
Taglio dalla forma triangolare, può essere usato sia per tenere fettine, che per la famosa “punta d’anca”, ideale per realizzare ottime bresaole lunghe da taglio.
Size:
Horse: 6 + / 7 + / 8 +
Foal: 4 + / 5 +
RUMP
Triangular shaped, it can be used to obtain tender steaks or long shaped bresaola.
Size:
Horse: 8 + / 9 + / 10 +
Foal: 4 + / 5 + / 6 +
Donkey: 3 +
MUSCLE
Taken from hind or foreleg, ideal for stews and roasts.
Size:
Horse: 4 + / 5 + / 6 +
Foal: 4 + / 5 + / 6 +
Donkey: 3 +
CHUCK ROLL
Situated between roastbeef and neck. Ideal for braised meat, stews and roasts.
Size:
Horse: 4 + / 5 + / 6 +
Foal: 1+ / 2 +
Donkey: 1 +
NECK
Thin and resistant cut, it is used to manufacture all kind of salami.
Size:
Horse: 3 +
Foal: 2 +
BRISKET
The thinnest part of forequarter, usually used to produce sfilacci.
Size:
Horse: 3 +
Foal: 1,5 +
MIDRIFF
Refined cut, ideal for stuffed rolls. It is composed by 3 cuts: hampe, inside skirt and outside skirt.
Size:
Horse: 2,5 +
Foal: 2 +
LOIN BONE-IN c/o
It is the hindquarter cut from which t-bone steaks and chops are taken away.
It is available with or without tenderloin.
Size:
Horse: 15 +
Foal: 7 +
Donkey: 4 +