• Offer

    • The ACCORDO company has been dealing with animal slaughter for over 20 years. Our company specializes in slaughtering bulls, cows and heifers. The plant meets all EU requirements. We have a modern slaughter line, and the implementation of the haccp system allows us to maintain high quality of the product. The entire production process takes place under the strict supervision of veterinary services. Our priority is the high quality of our products, which we also owe to cooperation with reliable cattle breeders. We use our own specialized transport to transport live animals and meat.

    We deal with:

    Commercial offer:

    BEEF MIX ELEMENTS:

    • Upper topical
    • Beef extra
    • Loin
    • Ligawa
    • shoulder
    • Scapula triceps muscle
    • Stripe
    • Goulash cubes
    • Neck b / k
    • Roast beef
    • Entrecote
    • Sirloin
    • Bridge
    • Rozbratel
    • Beef I 90/10
    • Beef II 80/10

    ELEMENTS OF VEAL MEAT:

    • Leg of veal
    • Veal shoulder
    • Hill
    • ribs
    • Neck
    • Shank
    • Bones
    • A set of veal giblets

    BEEF OFFAL

    • Beef tongues
    • Beef kidneys
    • Beef lungs
    • Beef heart
    • Beef liver
    • Beef tripe stripes

    BEEF HALKS

    • Beef Quarters, class bull
    • Beef Quarters Class. Krowa

    CLASSIFICATION OF Cattle carcasses:

    Bovine carcasses are classified according to the EUROP system, which defines the class of their fat content and formation. It concerns mature cattle weighing more than 300 kg and aged over 12 months. In line with the above system, we distinguish five categories of mature cattle carcasses:

    • A – carcasses of bulls (uncastrated young males not more than 2 years old),
    • B – carcasses of bulls (other non-castrated males),
    • C – carcasses of bulls (castrated males),
    • D – carcasses of cows (females after calving),
    • E – carcasses of heifers (females before the first calving).

    The bovine carcass is visually inspected. The fat level of the carcass is then taken into account on a scale of 1 to 5. The higher the value, the greater the fat level. The fat class is regulated by the Commission Regulation (EC) No. 1234/2007. The shape of the carcass, which translates into its muscularity, is also assessed visually. In accordance with the Commission Regulation (EC) No. 1249/2008, we distinguish six classes of conformation, which provide opinions on the structure of the shoulder, back and leg:

    • S – outstanding,
    • E – excellent,
    • U – very good,
    • R – good,
    • O – sufficient,
    • P – weak.

    According to European standards, each cattle carcass should contain detailed labeling with information about the animal’s sex, conformation class and fat content.