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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.

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

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

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,