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Additional information

As Ice Meat LLC, we pay special attention to maintaining the quality and cleanliness of our products. All our products are frozen directly at the factory under fully hygienic conditions, and modern refrigeration systems are used to ensure high quality is preserved throughout storage.

Our products are loaded onto refrigerated trucks maintained at -20°C and safely transported to their final destination. The temperature is continuously monitored during transportation to ensure the freshness and quality of the products remain intact.

Thanks to this approach, we consistently provide our customers with high-quality, safe, and halal-certified products.

Ice Meat – always a symbol of freshness and quality!

For the correct order, you can refer to the instructions.

Beef products

Beef carcass

9.00 
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Halal Beef Carcass Overview A Halal beef carcass refers to the entire cow carcass processed according to Islamic dietary laws.

Beef neck

11.00 
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Beef neck is a flavorful and well-marbled cut taken from the upper part of the forequarter, near the chuck. It

Beef ribs

11.00 
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Boneless O.P. ribs are derived from a 12-rib forequarter cut between the 5th and 6th ribs. The width of the

Beef shoulder

12.70 
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Shoulder boneless The shoulder clod consists of the large muscles removed from the outside of the blade bone extending from

Brisket

12.00 
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Brisket is a cut of beef taken from the lower chest or breast of the cow. It is a tough,

Knuckle

13.50 
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Boneless This is the portion of the bone-in round remaining in front of the femur bone after the removal of

Noar

13.50 
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Noar (also known as rostbif in some regions) typically refers to a roast beef cut, often taken from ( rostbif)

Ribeye

14.00 
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Boneless O.P. ribs are derived from a 12-rib forequarter cut between the 5th and 6th ribs. The width of the

Rump

13.50 
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Boneless The rump ‘D’ cut is derived in the same manner as the sirloin butt with the flank or tail

Silverside

13.50 
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Beef silverside is a cut from the hindquarter of the cow, located just below the topside. It is a lean

Strip loin

16.50 
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Boneless The boneless striploin is the remaining portion of the short loin after removal of the tenderloin and all bones.

Tenderloin

32.00 
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Boneless The full tenderloin is removed in one piece from the full rump and loin and trimmed of the fat.

Thick Flank

11.00 
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Boneless The thick flank is derived in the same manner as the knuckle but the lip and cap (web) muscles

Top Side

13.50 
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Beef topside is a lean cut from the upper part of the hind leg of the cow. It is a

Trimming

9.50 
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Boneless Beef Meat Trimming: Techniques & Best Practices Boneless beef trimming is the process of removing excess fat, connective tissue,

Dairy products

Braided cheese

9.00 
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Braided Cheese Overview Braided cheese is a type of stretched-curd cheese, traditionally made from cow, sheep, or goat milk. It

Braided cheese in vacuum

9.50 
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Braided cheese in vacuum packaging is a traditional stretched-curd cheese, shaped into braids and sealed to preserve freshness, extend shelf

Smoked braided cheese

9.50 
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Smoked braided cheese is a traditional stretched-curd cheese that is shaped into braids and naturally smoked to enhance its flavor.

Smoked braided cheese in vacuum

10.00 
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Smoked Braided Cheese in Vacuum Packaging Smoked braided cheese in vacuum packaging is a preserved, ready-to-eat dairy product, known for

Chicken products

Chicken

5.00 
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Frozen Whole Chicken Overview Frozen whole chicken is a processed chicken that has been cleaned, defeathered, and rapidly frozen to

Fillet

6.70 
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Chicken Fillet Overview Chicken fillet refers to the boneless, skinless portion of chicken breast or thigh, commonly used in cooking

Leg

4.00 
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Frozen Chicken Leg Forequarter Overview Frozen chicken leg forequarter consists of the thigh and drumstick of the chicken, cleaned and

Lamb products

Lamb

14.50 
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Lamb Carcass Overview A lamb carcass is the whole body of a lamb after it has been slaughtered, eviscerated, and