Meat guide
Click the part you are looking for. You immediately see which items we supply from it.
Beef & veal and lamb & mutton: photo of our own carcasses, with leader lines to the cut. Chicken & turkey: schematic.
Schematic view. The zones are checked by our butcher.
Also from the slaughter, not on this diagram:
Choose a cut
Click the animal, or use the tab key and press enter.
Trade terms
What does it mean here?
The front half of a halved carcass. Click for the explanation and translation.
The rear half, including round and shank.
Dutch trade name for a cut from the hindquarter. Not an animal species.
Ratio of lean meat to fat in trimmings.