Beef Fillet Leg

It is the pure lean meat removed from the beef shank, rich in intramuscular tendons and connective tissue. It combines the deliciousness of red meat with the sticky texture of gelatin. It is ideal for boiling, as it remains juicy and does not dry out even after many hours of cooking.

Beef Fillet Leg for B2B Wholesale

It is available as a boneless product, vacuum-packed for maximum preservation. It offers high yield as it does not contain bones, and is ideal for mass catering that requires economical but tasty meat for casseroles.

Product Information

Packaging12 kg blocks in C3 boxes (60x40x8cm) with poly-bag
Storage Temperature:-18 °C
Product Condition:Frozen
Product Shelf Life:2 years
Organoleptic CharacteristicsAppearance: White-gray color without visible signs of deterioration.
Smell: Characteristic smell of fresh product.
Microbiological Criteria:TBC: < 5*10⁶ cfu/gr
Enterobacteriaceae: <500 cfu/gr
E. coli: <500 cfu/gr
Salmonella spp: Absent in 25gr
Allergen Declaration:Does not contain allergens, according to the LEDA/ALBA list (EU1169/2011)

Nutritional Table

Nutritional InformationAmount (per 100 g)
Energy (kcal)120 kcal
Protein (g)20 g
Total fat (g)4.5 g
Saturated fat (g)1.8 g
Carbohydrates (g)0 g
Sugars (g)0 g
Sodium (mg)55 mg
Salt (g)0.14 g

* The nutritional table is based on a literature review rather than on analysis

It is manufactured according to ISO, FSSC and HACCP standards

Suitable for wholesale and meal preparation industries

It is widely used in kitchens and restaurants for soups and yuvetsi

Fresh & Freezable

What differentiates Beef Leg-Fillet from regular meat?

The leg fillet is different because of its network of intramuscular tendons. During slow cooking, the collagen in the tendons melts and lubricates the fibers, preventing the meat from drying out. This way, it remains juicy and acquires a sticky, honeyed texture, making it superior to the common lean cuts for yuvetsi and traditional casseroles.

How is it marketed?

How is it marketed?
A2: We offer the leg fillet as a whole tendon in vacuum packaging. Before packaging, our specialist butchers remove the thick external sinews and membranes, providing a clean piece of meat. This reduces losses for the professional and ensures that the meat is ready for slicing and cooking immediately after opening.